Creamy Pork Chops in White Wine Sauce (One Pan, 30 Min)

These Creamy Pork Chops in White Wine Sauce are pan-seared golden and smothered in a rich garlic herb cream sauce - ready in 30 minutes with just one pan!

These Creamy Pork Chops in White Wine Sauce are a one-pan dinner that comes together in just 30 minutes - with a rich, velvety garlic herb cream sauce that tastes like something from a restaurant.

Boneless pork chops are dredged in seasoned flour, seared golden, then finished in a luscious sauce made with dry white wine, heavy cream, fresh thyme, and lemon. It's the kind of elegant yet effortless weeknight meal that works just as well for a dinner party as it does for a Tuesday night at home. With a luscious garlic cream sauce infused with garlic, this easy pork chop recipe is perfect for any night of the week. 

If you're not sure which cut of pork chops to buy or what temperature to cook them to, start with Pork Chop 101: How to Get Juicy Pork Chops Every Time - a quick guide to cuts, cooking temps, and doneness that works with this recipe and any other pork chop dinner.

For more ways to cook pork chops after you've tried this creamy version, check out 10 Best Pork Chop Recipes for pan-seared, baked, slow cooker, and Instant Pot ideas.

★★★★★ 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."

Why I 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!
• Rich, velvety sauce: A creamy white wine sauce coats every bite and feels indulgent while using simple pantry ingredients.
• 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.

If you enjoy perfectly cooked pork chops in the instant pot, try Instant Pot Pork Chops or if you like to bake them, enjoy this Cheddar Baked Pork Chops recipe.

Ingredients You'll Need

• 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: I used Pinot Grigio.
• Additional Sauce ingredients: I used butter, heavy cream, chicken stock, fresh garlic (a must!) and Thyme.

Apart from a thick boneless pork chop cut here, I also personally recommend a bone-in center-cut loin chop or rib chop here - both sear beautifully and leave behind incredible drippings for the sauce. For a full breakdown of why, see my guide on choosing the best pork chop cut for pan searing

Best White Wine for Cooking Pork Chops

• 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. Also works beautifully in Herb Roasted Chicken.
• A non-varietal crisp white wine is fine too. Sauvignon Blanc is a maybe, but stay away from Chardonnay.

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.
• 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.

Substitutions and Swaps (Dairy-Free, Gluten-Free, No Wine)

• Heavy cream: Substitute with evaporated milk or half-and-half (whisk in a little flour or cornstarch if using milk so the sauce thickens). You can also replace heavy cream with chicken broth (use half of the amount) and several teaspoons of flour to thicken the sauce.
• Garlic: Use garlic powder or onion powder instead. Or both.
• Chicken broth: Deglaze with white wine or use vegetable broth.

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.

Expert Tips for Juicy Tender Pork Chops

• How to Avoid Dry or Overcooked Pork Chops: Take pork out of the fridge 10-15 minutes early - they need to warn up to cook evenly (you don't want to put a cold chop in a hot pan, do you?). For thin or bone-in chops, reduce heat and check earlier, or add extra searing time for particularly thick cuts. Use a meat thermometer and cook to just 145°F internal temperature before resting-this guarantees juicy chops every time. This trick also works with Pan-Seared Chicken and shrimp.
• Best Pan for This Recipe - Using Cast Iron Pan or Hard anodized non-stick oven-safe fry pan is the secret to perfectly seared, juicy pork chops every time! Learn How To Season Cast Iron Skillet to make cooking so much easier.
• How to Fix a Broken or Runny Cream Sauce? Always simmer gently after adding cream and cheese, and stir constantly until the sauce thickens and the cheese melts. If the sauce does break, blend with a stick blender, adding a bit more cream or broth to re-emulsify.
• 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.
• Avoid crowding the pan, which leads to steaming, not searing-work in batches for best crustand texture.

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 This Recipe Dairy-Free? Swap heavy cream for half-and-half or coconut cream for a lighter or dairy-free option.
• Can I Make Pork Chops Gluten Free? Replace regular flour with almond flour and ½ cup Parmesan Cheese when dredging the pork. You may also choose to not dredge pork chops in flour at all. Instead, simply season them more abundantly.
• 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.
• Can I make Creamy Pork Chops without wine? 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.
• How do I thicken the white wine cream sauce? Add 1 tablespoon of regular all-purpose flour or rice flour to oil and butter.
• Can I make creamy pork chops ahead of time? You can make these up to 1 day ahead. Add a bit more cream when reheating the next day.

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.

What to Serve with Creamy Pork Chops

• Pair them up with Buttery Mashed Potatoes or Irish Mashed Potatoes so that you can spoon the sauce over them! 
• These creamy pork chops are 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.

More Creamy Pork Chop Recipes

• Apple Cider Pork Chops
• Pork Chops with Apple Cider Vinegar
• Irish Pork Chops in Creamy Whiskey Sauce