Boneless Pork Chops in Creamy Garlic and Herb Wine Sauce
Delicious Boneless Pork Chops in Creamy Garlic & Herb Wine Sauce made with dry white wine, juice of a fresh lemon, garlic and thyme.
2 tablespoons butter4 boneless pork chops1/4 cup flour1/2 teaspoon garlic powder1/2 teaspoon onion powder1 teaspoon Italian seasoningsaltfreshly ground pepper2 tablespoons butter2 cloves garlic (minced)1 tablespoon flour (or use leftover flour from pork chops dredging)1/2 cup dry white wine1/2 lemon (juice of a fresh lemon)1/2 cup chicken stock1/2 cup heavy cream1 teaspoon Italian seasoning4 sprigs fresh thyme (leaves only)
- 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 the 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. The 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 start pouring in wine while still on medium heat – about 1 minute. Next squeeze lemon into the pan, add chicken stock and heavy cream. Add fresh thyme and Italian seasoning, season with salt and pepper (to taste). 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.