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I really don’t know why I avoid cooking pork chops. Every recipe I have made has blown me out of the water and this week was no different. I decided to change the weekly menu up and make these Smothered Pork Chops in Creamy Garlic and Wine Sauce. I absolutely loved this meal. It was simple and relatively quick to make. I will definitely make these chops again and was so eager to share this recipe with the masses! In this fun adventure, I also realized I definitely need to stop sleeping on this delectable cut of meat.

When I arrived at the grocery store to gather all the goods for this meal, I spent a very long time looking at the various options at the meat counter. I knew I was striving for a boneless cut of pork, but I couldn’t shake how thinly sliced the cuts of meat were. I just knew if I picked them, I would dry out the meat. So I took a look at the butcher’s counter and found some thick cut pork chops for about the same price per pound as the thinly cut ones. I’ve never done this before, but I knew my instincts were right. Dried meat is only good if it’s jerky and that wasn’t the aesthetic I was going for this week.

The sauce was perfect for the pork chops. I’m used to smothering pork in a regular brown gravy from a package so trying to make something different was an exciting adventure. The cream sauce has a robust flavor that compliments the meat well. There was a bonus for that night’s dinner as well. I really wanted to complete the dish with some sides. I was a little pressed for time but managed to make some quick and easy Instant Pot mashed potatoes and some parmesan garlic broccoli in the oven. Everything was done just in time and both were great additions to the star of the recipe, the pork. I just love it when a meal comes together perfectly, and this one did not disappoint in the slightest! I was truly in hog heaven!

Smothered Pork Chops in Creamy Garlic and Wine Sauce

What You Need:DSC_0501

  • 4 boneless pork chops
  • 2Tbsp. butter

Dredging Mixture:

  • 1/4 cup all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. Italian seasoning
  • Salt and freshly ground pepper to taste

Creamy Herb and Wine Sauce:

  • 2 Tbsp. butter
  • 4 cloves garlic minced
  • 1 tbsp flour (or use leftover flour from pork chops dredging)
  • 1 cup dry white wine
  • 1/2 lemon (juice of a fresh lemon)
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 2 tsp. Italian seasoning
  • 8 sprigs fresh thyme (leaves only)

Instructions:
Click here to Cook With Me!

  • In a large bowl, whisk together flour, garlic powder, onion powder, Italian seasoning and season generously with salt and pepper.
  • 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.
  • 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.
  • Next start pouring in wine while still on medium heat – 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. Taste the sauce and add more seasoning, if necessary.
  • 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.
  • Serve with your favorite sides and enjoy!

Cook With Me:

  • In a large bowl, whisk together flour, garlic powder, onion powder, Italian seasoning and season generously with salt and pepper.
  • 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.

  • 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.

  • Next start pouring in wine while still on medium heat – 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. Taste the sauce and add more seasoning, if necessary.

  • 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.
  • Serve with your favorite sides and enjoy!DSC_0545.JPG

Inspired by this recipe.

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