Cheesy Pork Chops Recipe: Easy Cheesy Baked Pork Chops Recipe

My Cozy Kitchen Secret

I have a secret for tough pork chops. My grandma taught me. You cook them low and slow in a creamy bath. It makes them so tender your fork will slide right in.

I still laugh at that. I was young and made dry chops. They were like little shoes! Now I know this easy trick. Why does this matter? A good meal should be kind, not a fight with your food.

The Simple Start

First, give your chops a little coat. Use the seasoned flour. It makes a nice golden crust. Brown them in butter. Doesn’t that smell amazing? It is the smell of a good start.

Here is a mini-anecdote. My grandson calls this “putting on their jackets.” He says they need to be warm before their saucy nap. I think he is very clever. What smells make your kitchen feel like home?

The Magic Sauce

The sauce is pure magic. It is just milk, cream cheese, and parmesan. You warm it and stir. Watch it turn smooth and friendly. *Fun fact: Cream cheese was made by accident in New York in 1872. A happy mistake for us!*

Pour that sauce over your browned chops. Add more cheese on top. Why does this matter? This creamy blanket keeps all the good juices inside the meat. It is a simple hug for your dinner.

The Patient Wait

Now comes the hard part. You must wait. The oven does the work at a low heat. It takes about 50 minutes. The waiting is worth it. I promise.

I use that time to set the table. Or just sit with a cup of tea. What is your favorite thing to do while dinner bakes? The smell will fill your house. It tells everyone something good is coming.

The Final Touch

When the chops are tender, take them out. Give them one last sprinkle. Use a little paprika. It adds a pretty color and a whisper of flavor.

Serve them right away. The sauce will be creamy and rich. The meat will be soft. Do you prefer mashed potatoes or rice with a saucy dish like this? I would love to know. Now, gather everyone and enjoy.

Ingredients:

Ingredient	Amount	Notes
Pork chops	6
Butter	2-3 tablespoons	For browning
Seasoned flour	¼ cup
Milk	¾ cup
Cream cheese	8 ounces	Cubed
Garlic salt	½ Tablespoon
Parmesan cheese	½ cup	Divided
Paprika	To taste	For sprinkling before serving

My Cozy Cheesy Pork Chops

Hello, my dear! Let’s make my favorite cheesy pork chops. This recipe always reminds me of my grandson, Leo. He calls them “hug food.” Isn’t that sweet? The kitchen will smell wonderful. I still laugh at that time I used too much paprika. It looked like a pink snowstorm! But these chops are very forgiving. You really can’t go wrong. Let’s get our hands busy.

Ingredients

• 6 pork chops
• 1/2 cup butter
• 1 cup all-purpose flour, seasoned with salt and pepper
• 2 cups milk
• 8 oz cream cheese, cubed
• 1 tsp garlic salt
• 1 cup grated parmesan cheese, divided
• Paprika for garnish

Instructions

Step 1: First, we need to give our chops a nice golden coat. Melt your butter in a hot pan. It should sizzle a little. Dredge each pork chop in the seasoned flour. Now, brown them for a few minutes on each side. This locks in the juicy flavor. (A hard-learned tip: Don’t crowd the pan! Do two batches if you must.)

Step 2: Next, we make the magic sauce. In a pot, warm your milk. Add the cream cheese cubes, garlic salt, and a quarter cup of parmesan. Stir gently until it’s all smooth and creamy. Doesn’t that smell amazing? It will be a lovely, velvety sauce. This is the heart of the dish.

Step 3: Now, let’s put it all together. Place your browned chops in a baking dish. Pour that creamy sauce right over the top. Sprinkle the rest of the parmesan cheese over everything. This makes a beautiful, crispy cheesy crust. I think the anticipation is the best part. What’s your favorite part of cooking? Share below!

Step 4: Finally, into the oven it goes. Bake at 325 degrees for about 50 minutes. You’ll know it’s done when the pork is tender. The top will be bubbly and golden. Let it rest for five minutes. Then, give it a pretty sprinkle of paprika. And there you have it. Dinner is served with love.

Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Category: Dinner

Three Fun Twists to Try

This recipe is like a favorite sweater. You can dress it up for different occasions. Here are three easy twists I love. They make it feel brand new. Cooking should always be a little playful, don’t you think?

• Italian Garden: Use mozzarella instead of parmesan. Add a spoonful of pesto to the cream sauce.
• Smoky Ranch: Mix a packet of dry ranch seasoning into the flour. Use smoked paprika on top.
• Sun-Dried Tomato: Chop a handful of sun-dried tomatoes. Stir them right into the creamy sauce before baking.

Which one would you try first? Comment below!

What to Serve With Your Chops

This rich, cheesy dish loves simple friends. I always serve it with buttery mashed potatoes. The sauce is perfect on them. A crisp green salad on the side is nice too. For a veggie, try roasted broccoli or green beans. They add a lovely color to your plate.

For a drink, a cold glass of apple cider is wonderful. The sweetness is a nice match. For the grown-ups, a glass of chilled Chardonnay works beautifully. It cuts through the richness. Which would you choose tonight?

Keeping Your Cheesy Pork Chops Happy

Let’s talk about leftovers. They are a gift to your future self. Cool the chops completely before storing. They will keep in the fridge for three days. You can also freeze them for up to three months. Just wrap the dish tightly. I use foil and then plastic wrap.

To reheat, thaw in the fridge if frozen. Warm them in the oven at 300 degrees. Add a splash of milk to keep the sauce creamy. I once microwaved one straight from the freezer. The sauce separated! The oven is much kinder.

Batch cooking this recipe is a smart move. Double the sauce and make extra chops. It saves so much time on a busy night. This matters because a good meal should help you, not stress you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes the sauce looks grainy. Do not worry. This happens if the heat is too high. Keep the flame low when melting the cream cheese. Stir it gently until it is perfectly smooth. A smooth sauce means every bite is rich and lovely.

The pork chops might turn out dry. The key is not to over-bake them. Use a meat thermometer if you have one. They are done at 145 degrees. I remember when I used to guess. My family got some tough dinners! Getting it right builds your cooking confidence.

The flour coating might not stick well. Pat your chops very dry first. A damp chop will not hold the seasoned flour. This matters because that coating gives a wonderful texture. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour blend for coating.

Q: Can I prepare it ahead?
A: Absolutely. Assemble the dish, cover, and refrigerate. Bake it just before dinner.

Q: What can I use instead of cream cheese?
A: Try plain Greek yogurt. The sauce will be tangier but still delicious.

Q: Can I halve the recipe?
A: You can. Just use a smaller baking dish. The baking time will be a bit less.

Q: Any optional tips?
A: A *fun fact*: a dash of smoked paprika adds a cozy, campfire smell. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe finds its way to your table. I hope it makes your kitchen smell wonderful. Most of all, I hope it brings everyone together for a good meal. That is what cooking is all about for me.

I would love to see your creation. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I always look at every single photo.

Happy cooking!
—Anna Whitmore.