Boneless Pork Chops in Creamy White Wine Sauce are easy to prepare and ready in less than 30 minutes! With delicious crust on the outside, these flavorful pork chops are juicy and tender on the inside.
Do you make pork dinners a couple of times a month? Then you and your family will love this easy pork chop recipe! Cooked in one pan, it’s perfect for quick and easy weeknight dinners. These boneless pork chops are super juicy and tender thanks to the fast cooking method and the mouthwatering sauce! Mm…
It’s time to say bye-bye to dry and overcooked chops! Trust me when I say that. It’s a perfectly easy pork chop recipe for busy weeknights.
The Best Boneless Pork Chops
I have been so excited to share my boneless pork chop recipe! This sauce with white wine, cream, lemon and thyme is over the moon good. Think of this as a super easy version of the restaurant style pork chops. I used to be afraid of making pork chops and stuck to Instant Pot Pork Chops only, but it’s so easy to make the on the stove! I am going to walk you through all the necessary steps and you’ll find making these succulent pork chops is really easy.
How To Make Pork Chops
- For this recipe, I like to use thick and boneless pork chops. This works very well because it is easier to not overcook them keep them nice and tender. If you wish, you can also use bone in ones if you like those better.
- I recommend 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.
- 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.
- Next, you will remove them from the skillet and prepare the sauce in the same pan. Now you will sprinkle flour into the sauce to thicken it.
- Whisk in your chicken broth and wine slowly until your sauce is nice and smooth. Then, you will add in your seasonings and herbs.
- At this point, we will return the pork chops to the pan. This will allow them to warm up for about 10 minutes. Then serve with rice, egg noodles, or mashed potatoes!
Useful Tips on How to Cook Pork without Overcooking
- There are a couple of reasons why so many people overcook their pork. First of all, cooking pork relies heavily on the type of cut you use. Because pork is so lean, intrinsically it is very prone to overcooking. It just does not have enough fat and dries out far too easily resulting in the tough piece of pork we fear so much.
- I would recommend to always cook your pork to medium. What I mean by medium doneness is slightly pink in the middle. In my opinion, this is probably the most important tip when cooking pork.
- If you pork chops are thin, reduce the amount of cooking time and use lower heat. Because thin pork chops will cook so fast, you won’t have the pink in the middle, just watch out since these are the easiest to overcook.
- Thicker pork chops is where you can experiment more with doneness and juiciness. They also will not dry out as fast as thin chops and
- To get the most pleasure out of eating your pork, use a thermometer:)!
Which dishes go well with the boneless pork chops recipe?
Mashed Potatoes of course! I recommend that you eat the best pork chops with amazing Buttery Mashed Potatoes so that you can spoon the sauce over them! I also have Instant Pot Mashed Potatoes recipe that tastes incredible and you can make it entirely inside the Instant Pot. But if you want a really loaded mashed potato recipe, how about the delicious Irish Mashed Potatoes?
Did you know that you can reduce the number of carbs of this pork chop recipe by making it gluten free? So if you are looking to do that, make sure check it out these Low Carb Pork Chops.
What Can I Substitute for Wine?
It’s easy to substitute wine with other ingredients if you are unable to tolerate alcohol. Let’s see what you can do!
- 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. Simply use 2 table spoons of vinegar.
- Rice Vinegar works too in the same proportion as White Wine Vinegar.
- 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. This approach is excellent if you are 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.
Ways to Lighten up the Sauce
- Use half-n-half instead of heavy cream
- Replace it with chicken broth (use half of the amount) and several teaspoons of flour to thicken the sauce.
- Or omit it altogether!
Can I Make Boneless Pork Chops Gluten Free?
- If you are gluten free, make sure to 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.
- Additionally you will need to make adjustments to the sauce. Simply replace wheat flour 1:1 with rice flour, brown rice flour or corn flour, or ½ cup Parmesan cheese, or omit it completely.
More Mouthwatering Boneless Pork Chops
If you are in a mood for juicy and tender pork, I have several tasty and quick boneless pork chop recipes here:
Pork Chops with Apple Cider Vinegar
Are you Hungry for More Delicious Pork Recipes?
If you are looking for pork tenderloin or pork loin recipes, please explore these:
Are you in a possession of the almighty Instant Pot? Well, in that case how about Instant Pot Pork Ribs and Instant Pot Pork Chops?
Check out our video inside the recipe card for how to make Pork Chops below and follow us on FACEBOOK where we share the tastiest recipe videos every day!
Boneless Pork Chops in Creamy Garlic and Herb Wine Sauce
Ingredients
Pork Chops:
- 4 boneless pork chops
- 2 tablespoons butter
Pork Chop Dredging Mixture:
- ¼ cup all purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and freshly ground pepper, to taste
Creamy Herb and Wine Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon flour (or use leftover flour from pork chops dredging)
- ½ cup dry white wine
- ¼ lemon (juice of fresh lemon)
- ½ cup chicken stock
- ½ cup heavy cream
- 1 teaspoon Italian seasoning
- 4 sprigs fresh thyme (leaves only)
Instructions
- 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 blend it in with the butter.
- Next start pouring in wine while still on medium heat – about 1 minute. Add chicken stock and heavy cream. Squeeze a little bit of lemon into the pan, add fresh thyme and Italian seasoning, season with salt and pepper (to taste) and 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.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Jazmin says
Can you use Sherry Wine instead of white wine for this recipe?
Olya at Whatsinthepan says
It will be a different taste and color of the sauce, but sweet wine goes well with pork. So if you don’t mind not having white sauce, it should be delicious!
Shelbi Keys-Rhoads says
Made this last week and everyone LOVED it! They are still raving 🙂 We are having a freezer meal day this Saturday … wondering if I could make a crockpot version of this? Just make the sauce ahead of time and put it in a freezer bag with the raw pork chops? Instruct them to put it in the fridge over night to thaw and then cook in the crock pot for 4-6 hours on low?
Olya at Whatsinthepan says
I think crockpot pork chops will be so moist – no knife will be needed! I know there are successful recipes of slow cooking pork chops for 5-6 hours in the crockpot with cream of mushroom soup. Based on this I think it should work, even though heavy cream might separate when cooked for too long.
Kristin says
These were very good! I used boneless pork ribeye chops.
Olya at Whatsinthepan says
Those are nice cuts!
David says
Prepared this dish tonight and it was so wonderful!
Thank you!
Olya at Whatsinthepan says
You’re welcome:)
Sharon Duris says
I plan to make this in the future and would like to know how thick your pork chops were so I get the right thickness.
Olya at Whatsinthepan says
They were thick – 1 to 1.5 inch. However, I saw many people prepare this recipe with great results with thinner cut chops and posting their images on Pinterest. If interested, you can see others’ pictures with various thickness level of pork chops here: https://www.pinterest.com/pin/515451119844638285/
Rosemary Steyn says
Cannot wait to try this dish. Sounds delish. Next item on my menu. Yum😊
Olya at Whatsinthepan says
Good choice!
Sara says
Easy and tasty. Next time I will only make half of the sauce because I had too much.
Sue says
Delicious and easy! Thanks!
Madeleine says
I agree, very tasty
Vernon Kamiaz says
I’d be cooking for a family of 8. Can I cook this in the oven on a pan or one of those long electric skillets (brain fart-excuse my language, forgot the proper name). I only have one large frying pan.
Olya at Whatsinthepan says
I would go with the electric skillet in order to get the benefit of browning the chops. As far as the oven option they will definitely not get that nice brown crust on the outside without being seared first.
shannon says
Nutritional value posted – is this just for the sauce? how much? Shows only 2g of protein, so i assume that doesn’t include the pork chop?
Olya at Whatsinthepan says
Yes, it was only for the sauce. I added pork chops to the nutrition value and it shows correctly at 31 g of protein per serving now. Thank you for letting me know – I updated it.