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.
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!
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.
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!