Sheet Pan Garlic Parmesan Pork Chops and Mushrooms
These garlic Parmesan pork chops are roasted entirely on one sheet pan alongside tender mushrooms with a creamy garlic Parmesan sauce spooned on top.
Servings 4 servings
Calories 340kcal
Ingredients
- 4 thick-cut bone-in pork chops (about 2 lbs)
- Salt and pepper to taste
- 1-1/2 lbs baby bella mushrooms, stems removed
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 3 medium cloves garlic, minced
- 1 cup 2% or skim milk
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Instructions
- Preheat oven to 425F. Lightly grease a large sheet pan and arrange pork chops in center. Rub with 1 tablespoon olive oil and season all over with salt and pepper. Arrange mushrooms around pork chops on pan and toss with remaining 1 tablespoon olive oil, salt, and pepper.
- Roast the pork chops and mushrooms at 425F 15-20 minutes until pork registers 140F and mushrooms are tender. Remove from oven and set aside for a moment.
- Melt butter in a small skillet over medium heat. Add flour and garlic and cook 1-2 minutes until fragrant. Slowly whisk in milk and bring to a low simmer over medium heat until sauce is thickened. Remove from heat and whisk in Parmesan and season with salt and pepper to taste.
- Drizzle garlic Parmesan sauce over pork chops and mushrooms and top with fresh parsley. Serve warm and enjoy!
Notes
Storing Instructions
Store pork chops and mushrooms in refrigerator up to 4 days.
Nutrition
Serving: 1 pork chop (4 oz mushrooms) | Calories: 340kcal | Carbohydrates: 4.7g | Protein: 32.7g | Fat: 20.4g | Saturated Fat: 7.6g | Cholesterol: 99mg | Potassium: 75mg | Fiber: 0.3g | Sugar: 2.1g | Calcium: 133mg | Iron: 2mg