If you tried this recipe I would love to see it!Tag me on Instagram @whatsinthepanblog
Creamy Garlic Pork Chops in White Wine Sauce
Creamy Pork Chops in Garlic & Herb Wine Sauce are 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.
Servings: 4
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 Sauce
- 2 tablespoons butter
- ¼ cup white wine
- 2 cloves garlic, minced
- 1 tablespoon flour
- 1 teaspoon Italian seasoning
- 4 sprigs fresh thyme (leaves only)
- ½ cup chicken broth
- ½ teaspoon lemon juice
- ¾ cup heavy/whipping cream
Instructions
Prepare Pork Chop Dredging Mixture
- In a large bowl, whisk together flour, garlic powder, onion powder, Italian seasoning and season generously with salt and pepper.
Cook 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.
Make 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. Deglaze with wine and reduce.
- Next 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.
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.
Nutrition Facts
Creamy Garlic Pork Chops in White Wine Sauce
Amount per Serving
Calories
452
% Daily Value*
Fat
32
g
49
%
Saturated Fat
17
g
106
%
Cholesterol
161
mg
54
%
Sodium
221
mg
10
%
Potassium
593
mg
17
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
31
g
62
%
Vitamin A
835
IU
17
%
Vitamin C
9.2
mg
11
%
Calcium
58
mg
6
%
Iron
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Video
Notes
Let the pork chops sit at room temperature for about 10 minutes before searing; chops straight from the fridge cook unevenly, since the center stays cold while the outside is already browning.
If your sauce looks slightly broken after adding the pork chops back in, whisk in a splash of warm cream off the heat to bring it back together rather than continuing to simmer it, since more heat at that point usually makes separation worse.
Deglaze the pan the moment the wine goes in, while the skillet is still hot; letting it sit even a minute before scraping makes the browned bits harder to lift and dissolve into the sauce.
A splash of dry vermouth can stand in for the white wine in a pinch, since it has a similar acidity and dryness without needing to open a full bottle just for a tablespoon or two.
If doubling this recipe, sear the chops in batches rather than crowding the pan; overcrowded chops release steam that prevents proper browning and can leave the crust soft instead of crisp.
This sauce thickens further as it cools, so if you're plating ahead, thin it slightly with a splash of warm cream or chicken broth right before serving.
