Creamy Pork Chops

Creamy Pork Chops in White Wine Sauce. Enjoy juicy pork chops smothered in a rich, creamy sauce with garlic and herbs. Perfect comfort food for family dinners-ready in under 30 minutes! Pork Chop lovers - unite! You might also like Garlic Mushroom Pork Chops.

Easy Creamy Pork Chops Recipe

With a luscious garlic cream sauce infused with garlic, this easy pork chop recipe is perfect for any night of the week. 

If you enjoy perfectly cooked pork chops on a stove top, try Garlic Mushroom Pork Chops or if you like to bake them, enjoy Cheddar Baked Pork Chops recipe. For more succulent pork chop recipes, check out 10 Best Pork Chop Recipes.

★★★★★ REVIEWs

Morgan says: "Love this recipe and the fact that usually have most of the ingredients already. It's a hit in our family, even kids really enjoy it."

Key Reasons to Love This Recipe

• Quick and simple: Creamy Pork Chops come together in about 35 minutes, making it perfect for busy weeknights or low-stress company dinners. Same easy method as in Pan-Seared Pork Chops on the Stove!
• Tender pork chops: My special cooking method creates pork chop that's juicy and flavorful, not dry or tough, with a golden-brown sear for both texture and taste.
• Rich, velvety sauce: A creamy white wine sauce coats every bite and feels indulgent while using simple pantry ingredients. I used similar sauce in these Instant Pot Pork Chops.
• One-pan convenience: Both pork and sauce are made in a single sauté pan, which means easy cleanup and a streamlined process.
• Versatile and customizable: You can add in different veggies (like mushrooms - think Creamy Garlic Mushroom Pork Chops, tomatoes, artichokes, or asparagus), or honey as I did in Honey Mustard Pork Chops, use bone-in chops just like in this Brown Sugar Pork Chops recipe.
• Perfect for meal prep: Leftovers reheat well and keep in the fridge for 3-4 days, making this a practical choice for busy families.
• Impressive yet affordable: Despite its upscale taste, this creamy pork chop dinner is budget conscious, with each serving coming in under $2-making it a star for anyone watching grocery bills.

Ingredients for Quick Pork Chop Dinner

• Pork Chops: You can use any type of pork chops you prefer, preferably boneless pork chops, but it's worth using bone-in cuts if you find them better looking! For this recipe, I like to use thick and boneless pork chops. This works very well because it is easier to not overcook them and at the same time keep them nice and tender.
• Seasonings: Use garlic and onion powder as well as Italian seasoning - my favorite way to infuse a fantastic savory quality.
• Dry White Wine: An acidic white wine like Pinot Grigio will bring a lot of apple/citrus fruits into the dish and keep the dish very light on the palate. A non-varietal "crisp white" is fine too. Sauvignon Blanc is a maybe, but stay away from Chardonnay. Also works beautifully in Herb Roasted Chicken.
• Additional Sauce ingredients: I used butter, heavy cream, chicken stock, fresh garlic (a must!) and Thyme.

Pork Chop Cooking Tips

• Bring pork chops out of the fridge 10-15 minutes before cooking for more even cooking and better texture. They need to warm up slightly in order to cook more evenly. You don't want to put a cold chop in a hot pan. This trick also works with Pan-Seared Chicken and shrimp.
• Make sure your cast iron skillet is properly seasoned - it's the secret to perfectly seared, juicy pork chops every time! Learn how in my guide on How To Season Cast Iron Skillet for perfect pork chops every time!
• Brown the pork chops: Once you have pan nice and hot you will sear your chops just until browned. Don't worry about the pork chops being cooked all the way through at this point.
• Sear pork chops undisturbed for 3-4 minutes per side to develop a rich golden-brown crust.
• Don't overcook: The magic number for tender pork is an internal temperature of 145°F, not the higher value often used for poultry.
• Use an instant read thermometer to prevent dryness and ensure optimal doneness.
• Use boneless center-cut loin chops for quick, even cooking. If using bone-in or thicker cuts, extend sear/finish time and monitor doneness.
• Avoid crowding the pan, which leads to steaming, not searing-work in batches for best crustand texture.

More Creamy Pork Chops

• Honey Mustard Pork Chops
• Brown Sugar Pork Chops
• Pork Chops with Apple Cider Vinegar
• Honey Balsamic Pork Chops

How to make Creamy Pork Chops

This is an overview with step-by-step instructions and photos. Full ingredients, measurements & instructions are in the recipe card above.

1. Prepare the Pork Chops

Pat pork chops dry with paper towels to ensure a good sear. Season generously with salt and black pepper on both sides. Let them rest at room temperature for 10 minutes to cook evenly.

2. Sear the Pork Chops

Heat olive oil and butter in a large skillet over medium-high heat until hot and shimmering. Add pork chops carefully to avoid overcrowding. Sear them for 3-5 minutes on each side until a golden crust forms. Remove chops from skillet and set aside.

3. Make the White Wine Garlic Sauce

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant but not burnt. Pour in dry white wine and chicken broth, scraping the bottom of the pan to deglaze and lift any flavorful brown bits. Simmer until liquid reduces by half, approximately 3-5 minutes.

4. Add Cream and Thicken Sauce

Lower heat to medium. Stir in heavy cream and sprinkle in cornstarch dissolved in a teaspoon of cold water for a smooth texture if desired. Stir continuously until sauce thickens and becomes creamy.

5. Return Pork Chops and Simmer

Nestle pork chops back into the skillet. Simmer gently for an additional 3-5 minutes or until pork reaches an internal temperature of 145°F (63°C), ensuring juicy, tender meat.

6. Finish and Garnish

Adjust seasoning with salt and pepper to taste. Sprinkle fresh parsley and additional herbs on top for vibrant color and aromatic flavor.

FAQ

• What's the secret to juicy pork chops? Sear pork in a hot pan for a golden crust; finish to 145°F for perfect tenderness. Let rest before slicing to reabsorb juices.
• Can I use bone-in pork chops? Yes! Bone-in works, but sear a little longer per side and check temperature to adjust cook time as needed.
• Can I make it dairy-free? Substitute plant-based cream and a dairy-free soft cheese (like almond or cashew "cream cheese"); use olive oil instead of butter where called for.
• How do I fix a thin or runny sauce? Simmer uncovered to reduce. Alternatively, whisk in a half-teaspoon of cornstarch mixed with a splash of water, then heat until thickened.
• What are the best sides for this dish? Mashed potatoes, egg noodles, rice, roasted broccoli, or blistered tomatoes-anything that soaks up the creamy sauce works wonderfully.

Why are my pork chops dry or tough?

• Overcooking is the biggest culprit. Use a meat thermometer and cook to just 145°F internal temperature before resting-this guarantees juicy chops every time.
• Take pork out of the fridge 10-15 minutes early so they cook evenly.
• For thin or bone-in chops, reduce heat and check earlier, or add extra searing time for particularly thick cuts.

Why does my sauce break or curdle?

• High direct heat can cause dairy sauces to split. Always simmer gently after adding cream and cheese, and stir constantly until the sauce thickens and the cheese melts.
• If swapping heavy cream for half-and-half or milk, do so with caution. Add dairy last (off the heat), and whisk in a splash of flour or cornstarch to stabilize.
• If the sauce does break, blend with a stick blender, adding a bit more cream or broth to re-emulsify.

What if my pork chop isn't cooked through?

• If pork is underdone after searing, return it to the bubbling sauce, cover, and simmer gently until it reaches 145°F.
• For very thick or bone-in chops, use a lower temp and extend the cook time, simmering in the sauce at the end.

What if I'm out of some ingredients?

• Heavy cream: Substitute with evaporated milk or half-and-half (whisk in a little flour or cornstarch if using milk so the sauce thickens).
• Garlic: Try garlic or onion powder.
• Chicken broth: Deglaze with white wine or use vegetable broth.

Wine Alternatives

• White Wine Vinegar is an ideal substitute for dry white wine. Made from white wine, it has many of the same flavor characteristics, minus the alcohol. Use only 1 tablespoon of vinegar.
• Use dry vermouth or non-alcoholic white wine if preferred.
• I often substitute chicken stock or vegetable stock for white wine entirely! I just use less-my recommendation is to use half of the amount. For extra flavor, try mixing a tablespoon of lemon juice per cup of stock.
• Stay away from reds: They're more likely oaked, and Merlot for example will add darker red and/or black fruits and add a lot of body and structure to the pork chop. However generic boxed rosé might do pretty well actually.

Variations to the Recipe

• Mushrooms & Bacon: Add sliced mushrooms and crispy bacon bits for earthiness and texture.
• Herbs: Substitute Italian seasoning with fresh thyme, rosemary, or tarragon for varied flavor profiles.
• Cream options: Swap heavy cream for half-and-half or coconut cream for a lighter or dairy-free option.

Ways to Lighten up the Sauce

• Use half-n-half instead of heavy cream.
• Replace heavy cream with chicken broth (use half of the amount) and several teaspoons of flour to thicken the sauce.
• Or omit cream altogether.

Can I Make Creamy Pork Chops Gluten Free?

• Replace regular flour with almond flour when dredging the pork. You may also choose to not dredge pork chops in flour at all. Instead, simply season them more abundantly.
• Replace wheat flour 1:1 with rice or corn flour, or ½ cup Parmesan cheese, or omit it completely in the sauce.

Serving Suggestions

• Pair up creamy pork chops with Buttery Mashed Potatoes or Irish Mashed Potatoes so that you can spoon the sauce over them! 
• Delicious with a side of Avocado, Tomato & Cucumber Salad or Arugula and Spinach Salad.
• Green beans, roasted asparagus, or a bright fresh salad will complement the rich sauce beautifully.

Storage and Leftovers

• Refrigerate: Store leftover pork chops and sauce in an airtight container for up to 3 days.
• Reheat gently: Warm in a skillet over low heat to avoid drying out the pork or curdling the sauce.
• Freeze: Pork chops freeze best without sauce. Freeze chops separately and prepare sauce fresh when reheating.

Best Equipment for Cooking Pork Chops

• Instant Read Thermometer: Digital Meat Thermometer, but if you are really want to be a bit more scientific with your cooking, then use this professional meat thermometer.
• Hard anodized non-stick oven-safe fry pan: Nothing sticks to these fry pans & they are a breeze to clean. The weight is perfect. Not too heavy & not too light.
• Silicone Solid Turner: Non Stick Slotted Kitchen Spatulas, high heat resistant and BPA Free.
• Stainless Steel Kitchen Tongs: With silicon tips to prevent scratching pans and they are high heat resistant.

Check out our video inside the recipe card for how to make Pork Chops below and follow us on FACEBOOK where I share the tastiest recipes every day!