Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
You will love the delicious crust and the flavorful, juicy, and tender boneless pork chops in glorious creamy garlic and herb wine sauce of this dish. Easy to throw together, this lovely dish is ready in no time!
Ingredients
Pork Chops:
4 boneless pork chops
2 tbsp butter
Pork Chop Dredging Mixture:
1/4 c all-purpose flour
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
Salt and freshly ground pepper to taste
Creamy Herb and Wine Sauce:
2 tbsp butter
2 cloves garlic minced
1 tablespoons flour (or use leftover flour from pork chops dredging)
1/2 c dry white wine
1/4 lemon (juice of fresh lemon)
1/2 c chicken stock
1/2 c heavy cream
1 tsp Italian seasoning
4 sprigs of fresh thyme (leaves only)
How to make Boneless Pork Chops in Creamy Garlic and Herb Wine Sauce
Step 1: Place the Pork Chop Dredging Mixture (flour, garlic powder, onion powder, Italian seasoning, and a generous amount of salt and pepper) in a large bowl. Whisk until incorporated.
Step 2: Into the dry mixture, dredge the pork chops. And in a large skillet, heat 2 tbsp butter over medium heat.
Step 3: Once the butter has melted, add the pork chops and sear for about 3 to 4 minutes on each side. Cook the first side over medium-high heat and the other side over medium heat. When done, transfer the seared chops to a plate and keep warm.
Step 4: In the same heat, heat 2 tbsp butter. Saute the garlic for a minute or two over medium heat. Whisk in the flour until blended with butter.
Step 5: Pour in the wine and continue to cook for a minute more over medium heat. Add in the chicken stock followed by the heavy cream. Into the mixture, squeeze a bit of lemon and add in the fresh thyme and Italian seasoning. To taste, season with salt and pepper. Simmer for about 2 to 3 minutes, adjusting the seasoning according to taste.
Step 6: To assemble: Adjust the heat to low, then add the chops back to the pan. Heat the sauce a little more to reach your desired thickness. Over the pork chops, drizzle some of the sauce and continue to reheat for 2 to 3 minutes or so until the chops are done.
Nutrition Facts:
Amount Per Serving: Calories 452 | Fat 32g 49% | Saturated Fat 17g 106% | Cholesterol 161mg 54% | Sodium 221mg 10% | Potassium 593mg 17% | Carbohydrates 13g 4% | Fiber 1g 4% | Sugar 1g 1% | Protein 31g 62% | Vitamin A 835IU 17% | Vitamin C 9.2mg 11% | Calcium 58mg 6% | Iron 1.9mg 11%
Ingredients
- Pork Chops:
- 4 boneless pork chops
- 2 tbsp butter
- Pork Chop Dredging Mixture:
- 1/4 c all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Italian seasoning
- Salt and freshly ground pepper to taste
- Creamy Herb and Wine Sauce:
- 2 tbsp butter
- 2 cloves garlic minced
- 1 tablespoons flour (or use leftover flour from pork chops dredging)
- 1/2 c dry white wine
- 1/4 lemon (juice of fresh lemon)
- 1/2 c chicken stock
- 1/2 c heavy cream
- 1 tsp Italian seasoning
- 4 sprigs of fresh thyme (leaves only)
Instructions
Step 1: Place the Pork Chop Dredging Mixture (flour, garlic powder, onion powder, Italian seasoning, and a generous amount of salt and pepper) in a large bowl. Whisk until incorporated.
Step 2: Into the dry mixture, dredge the pork chops. And in a large skillet, heat 2 tbsp butter over medium heat.
Step 3: Once the butter has melted, add the pork chops and sear for about 3 to 4 minutes on each side. Cook the first side over medium-high heat and the other side over medium heat. When done, transfer the seared chops to a plate and keep warm.
Step 4: In the same heat, heat 2 tbsp butter. Saute the garlic for a minute or two over medium heat. Whisk in the flour until blended with butter.
Step 5: Pour in the wine and continue to cook for a minute more over medium heat. Add in the chicken stock followed by the heavy cream. Into the mixture, squeeze a bit of lemon and add in the fresh thyme and Italian seasoning. To taste, season with salt and pepper. Simmer for about 2 to 3 minutes, adjusting the seasoning according to taste.
Step 6: To assemble: Adjust the heat to low, then add the chops back to the pan. Heat the sauce a little more to reach your desired thickness. Over the pork chops, drizzle some of the sauce and continue to reheat for 2 to 3 minutes or so until the chops are done.
