Delicious Boneless Pork Chops in Creamy Garlic & Herb Wine Sauce One Skillet dish is low on carbs, easy to prepare and ready in less than 30 minutes! Made with dry white wine, juice of a fresh lemon, garlic and thyme, these pork chops are packed with flavor and so juicy!
Thick or thin boneless pork chops?
Thick boneless pork chops are ideal for this dish. Thin cuts will work too – but since they cook very quickly, you will need to be more vigilant in order not to overcook them. And that’s why I personally prefer thick boneless pork chops, just because thick cuts are easier to cook properly.
Before you season and cook the chops, make sure to take them out of the refrigerator at least 20 minutes before cooking. 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.
Which dishes go well with this pork chops in sauce recipe?
I recommend that you eat these boneless pork chops with mashed potatoes so that you can spoon the sauce over them as well! It’s such a comfort food dish and an easy dinner that takes just 25 minutes to prepare! I have Instant Pot Cheesy and Garlicky Mashed Potatoes recipe that tastes amazing and is made entirely inside the Instant Pot. But if you want a really loaded mashed potato recipe, how about delicious Colcannon Irish Mashed Potatoes with Bacon?
Carbs in pork chops and sauce
While the recipe you are reading is very low carb at 13 grams of carbs per serving, you can reduce the number of carbs even further by making it gluten free. So if you are looking for a gluten free version of this recipe that is also Keto friendly with only 7 grams of carbs, you can check it out here: Keto Friendly Gluten Free Pork Chops in Creamy Sauce. The main difference is in the number of carbs as well as usage of flour (Almond flour instead of regular flour).
Seasoning and searing boneless pork chops
In this recipe, the boneless pork chops are seasoned first with salt and pepper. Then, they are dredged in a seasoned flour mixture. Dredging the chops in flour will give them somewhat of crispy texture once they hit the hot pan.
Safe cooking temperature for boneless pork chops
Safe internal cooking temperature recommendation for pork is 145 degrees F. Pork cooked to 145 degrees might still have a pinkish hue, but it’s safe to eat. Since here pork chops are both seared and then reheated in the sauce, chances of under-cooking them are pretty slim.
Searing boneless pork chops
I seared the pork chops on medium high heat for about 4 minutes on each side and my pork chops were pretty thick. Make sure to leave them slightly underdone as they tend to cook further once off the heat and then dry out rather fast. Remember that you will be reheating these boneless pork chops in the sauce later on and they will cook there for a little bit as well.
I always err on the side of under-cooking them at this point, especially if chops are too thin. All you need to do is make a small cut to check for doneness. Look for faintly pink meat – that’s what we want. When you remove them from heat, the chops will continue cooking a bit more with heat momentum still going.
Creamy garlic & herb wine sauce for pork chops
The amazing creamy white wine garlic pork chop sauce is made with a few simple ingredients: white wine, juice of a fresh lemon, chicken stock, thyme, garlic and cream. A little bit of flour is added for thickening, but if you are gluten free, use rice flour instead.
To make the base of this creamy garlic & herb pork chop sauce: Add 2 tablespoons butter and minced garlic and cook for 1-2 minutes on medium heat. Add flour to the butter mixture and start pouring in wine while still on medium heat. Squeeze lemon into the pan and add chicken stock.
And it’s at this point that you add heavy cream, followed by the leaves of fresh thyme and Italian seasoning. Next season with salt and pepper, taste it, adjust seasoning and simmer for 2-3 minutes. Taste the sauce again and add more seasoning, if necessary. By the way, for wine, I used Pinot Grigio.
Wine Substitutions
To substitute wine if unable to tolerate alcohol:
- White Wine Vinegar: This is an ideal substitute for dry white wine. Made from white wine, it has many of the same flavor characteristics, minus the alcohol. In this recipe use half of what the wine portion calls for and substitute the remainder with chicken stock: 1/4 cup vinegar + 1/4 cup chicken stock.
- Rice Vinegar works too in the same proportion as White Wine Vinegar.
- Chicken or vegetable stock: Substitute stock for white wine entirely if not a fan of vinegar or sensitive to sulfites in vinegar. For extra flavor, try mixing a tablespoon of lemon juice per cup of stock.
To lighten up this recipe: use half-n-half instead of heavy cream, or omit it altogether and replace with chicken broth.
To make it gluten-free: Replace regular flour with almond flour or do not dredge pork chops in flour at all and instead simply season them with the same spices. In the sauce, replace wheat flour 1:1 with rice or corn flour, or 1/2 cupParmesan cheese, or omit it completely.
Hungry for more pork? I have several tasty and quick recipes here:
Honey Balsamic Pork Chops
Bone-In Pork Chops in Garlic, Brown Sugar and Wine Sauce
If you are looking for pork tenderloin or pork loin recipes, you might find these recipes interesting:
Brown Sugar, Garlic and Herb Tenderloin
Mustard, Garlic and Herb Crusted Tenderloin
Brown Sugar Dijon Glazed Pork Loin with Carrots, Apples and Sweet Potatoes
How about Instant Pot pork ribs? Check out this amazingly flavorful and quick recipe: Instant Pot Country Style Pork Ribs in BBQ Sauce
My video recipes:
No Bake Chocolate Pudding Cream Pie with Oreo Crust and Chocolate Shavings
Delicious Boneless Pork Chops in Creamy Garlic & Herb Wine Sauce One Skillet dish is easy to prepare and ready in less than 30 minutes! Made with dry white wine, juice of a fresh lemon, garlic and thyme, these pork chops are packed with flavor and so juicy!
- 4 boneless pork chops
- 2 tablespoons butter
- 1/4 cup all purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and freshly ground pepper to taste
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tbsp flour (or use leftover flour from pork chops dredging)
- 1/2 cup dry white wine
- 1/4 lemon (juice of fresh lemon)
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 4 sprigs fresh thyme (leaves only)
Pork Chop Dredging Mixture: In a large bowl, whisk together flour, garlic powder, onion powder, Italian seasoning and season generously with salt and pepper.
Cooking Pork Chops: Dredge pork chops thoroughly in dry mixture, then heat 2 tablespoons butter in a large skillet over medium-high heat.
Once hot, add pork chops and sear them by cooking for 3-4 minutes per side for a total of 6-8 minutes. First side is cooked on medium high, but when cooking on the second side, reduce the heat to medium. Remove pork from heat and transfer to a plate. Cover to keep warm.
Creamy Garlic & Herb Sauce: Return skillet to heat, add 2 tablespoons butter and minced garlic and cook for 1-2 minutes on medium heat. Add flour to the butter mixture and start pouring in wine while still on medium heat - about 1 minute. Next squeeze lemon into the pan, add chicken stock and heavy cream. Add fresh thyme and Italian seasoning, season with salt and pepper (to taste). Simmer for 2-3 minutes. Taste the sauce and add more seasoning, if necessary.
Final Assembly: Reduce heat to low and return pork chops to pan. Depending on the thickness of your pork chops, you might just need to heat them up a bit to make sure they are done. Drizzle some of the sauce over pork chops and reheat on low for 2-3 minutes or until pork chops are done.
Make sure to use a good heavy skillet here, such as cast iron and make sure it’s a large one too. I used 12 inch Lodge Pro-Logic Seasoned Cast Iron Skillet in this recipe – it’s well designed, has a helper handle and sloped sides – very sleek looking for cast iron! And it’s one of my most used kitchen tools!
A more traditional looking cast iron skillet that is also very well made is this 12 inch Lodge Cast Iron Skillet – it never sticks or leaves weird black dots like other cast iron skillets do. And it has over 9,000 positive reviews on Amazon:
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Pork Chops in Garlic, Brown Sugar and Herb Wine Sauce
Can you add mushrooms to this recipe? If so, at what cooking stage would be best? Can’t wait to try thos!
Yes on mushrooms! I made similar recipe with pork chops but with whiskey and mushrooms and it was outstanding!
Made this tonight in my cast iron skillet, the only problem I had was getting the proper sear on the pork chops – the dredging “coating” just kept coming off and sticking to my pan. Is there a way to fix what I was doing wrong? (I used plenty of butter btw…)
Great recipe!
That usually happens when the pan isn’t hot enough when you first put the pork chop into the pan. It may be that pan was quite hot when you were ready to turn it but it must also be very hot when you lay it in at the beginning. I’m glad you enjoyed it!
don’t move or lift the chops. leave them alone to sear, cook, etc.. also try adding a little more oil to the pan. and let it heat before putting the pork in.. it should sizzle on contact. also avoid overcrowding
This recipe is amazing! I doubled the sauce just because we like a little extra for bread dipping and the flavor is perfect. My family loved it and I’m planning on trying it with seafood!!
Thank you so much Kellie! I’m so happy your family loved it.
I added shallot with the garlic-gave it another layer of flavor! Also-instead of Italian seasoning, I just used basil & oregano with the thyme. Quick & delicious
Good idea with shallots – they do provide great flavor.
I made this tonight. It was a hit, especially the sauce. I added more wine, garlic, Italian seasoning, and cream.
Excited to know that it was a hit!
Love this recipe, first tried it with pork chops as shown, mashed potatoes are awesome with it and use sauce as gravy. Last night also tried this with shrimp and scallops instead of the pork chops. Made sauce as above then just added frozen shrimp and scallops at end of cooking and had it over angel hair pasta. Yum, every single way!
I’m so glad you used this recipe multiple times and tried the sauce with shrimp and scallops as well!
These pork chops were fantastic. My son, who is not a big fan of pork chops said “You can make these ANYTIME. Used broth as I had no white wine on hand, and milk in stead of cream. With all the butter in the pan I had no problems with the sauce breaking down and the extra flour from the dredging thickened it nicely.
Thank you for letting me know! And I’m glad to hear that the sauce didn’t break up when using the milk and butter.
So excited to make this unfortunately it didn’t meet my expectations! Used ingredients to a T in recipe – came out lemony and salty.
I’m so glad you enjoyed the sauce! I bet Brussels sprouts tasted great in the creamy sauce as well.
Is this sauce suppose to look broken ? I tried it twice
Did you use heavy cream or something lighter? For example, using half-and-half as a substitute might result in broken sauce due to the acid in lemon and not enough fat to offset it.