Smothered Pork Chops In Creamy Wine Sauce

Smothered Pork Chops In Creamy Wine Sauce

Recipe by Maria VergaraCourse: Main CourseCuisine: American


Prep time


Cooking time






  • Pork Chops
  • 2 tablespoons butter

  • 4 boneless pork chops

  • Pork Chop Dredging Mixture
  • 1 teaspoon Italian seasoning

  • Salt and freshly ground pepper to taste

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 cup all purpose flour

  • Creamy Herb and Wine Sauce
  • 4 sprigs fresh thyme (leaves only)

  • 2 tablespoons butter

  • 2 cloves garlic minced

  • 1 teaspoon Italian seasoning

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

  • 1/2 cup dry white wine

  • 1/2 cup chicken stock

  • 1/2 cup heavy cream

  • 1/4 lemon (juice of fresh lemon)


  • Pork Chop Dredging Mixture
  • Whisk together garlic powder, flour, Italian seasoning, onion powder, and season generously with pepper and salt in a large bowl.
  • Cooking Pork Chops
  • Dredge pork chops thoroughly in dry mixture. In a large skillet over medium-high heat, heat 2 tablespoons butter .
  • When hot, add pork chops and sear them, for about 3-4 minutes per side. First side is cooked on medium high, but second side, reduce the heat to medium. Remove pork from heat and transfer to a plate. Cover to keep warm.
  • Creamy Garlic & Herb Sauce
  • In the same skillet, heat 2 tablespoons butter and minced garlic, for about 1-2 minutes on medium heat. Add flour to the butter mixture and blend together.
  • Pour wine in when still on medium heat, for 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, and simmer for 2-3 minutes.
  • Final Assembly
  • Reduce heat to low and return pork chops to pan. Just need to heat them up a bit to make sure they are done ( depend on the thickness of pork chops). Drizzle some of the sauce over pork chops and reheat on low for about 2-3 minutes or until done.
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