Pork Chops in Creamy White Wine Sauce

Dr. Sweepea LOVES pork chops for a midweek dinner. It's such a quick meal and there are so many sauces to serve them with that I happily indulge his love for pork chops. I recently came across a recipe where the pork chops are served with a white wine sauce and it was a massive hit! Definitely will be in our regular dinner rotation!

Pork Chops in White Wine Sauce

(Souce: whatsinthepan.com) 

Pork Chops:

4 boneless pork chops (I used bone-in pork chops)

2 tablespoons butter

Pork Chop Dredging Mixture:

1/4 cup all purpose flour

1/2 teaspoon garlic powder

1/2 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 tbsp flour (or use leftover flour from pork chops dredging)

1/2 cup dry white wine

1/4 lemon (juice of fresh lemon)

1/2 cup chicken stock

1/2 cup heavy cream

1 teaspoon Italian seasoning

4 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 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 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.

**Note: since my pork chops were thicker and I only seared the pork to create a crust, I baked the pork in a pre-heated 400 degree oven for about 10 minutes until it was close to being cooked through.