Pork Chops in White Wine Sauce

I haven’t made saucy pork chops in awhile, and this was a decent version. The pork chops I got on sale were crazy thick though, so they took much longer to cook than the recipe suggested.


4 boneless pork chops
2 tablespoons butter
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
2 tablespoons butter
2 cloves garlic minced
1 tbsp flour (or use leftover flour from pork chops dredging, which I did)
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)

Whisk together flour, garlic powder, onion powder, Italian seasoning and season generously with salt and pepper.

Dredge pork chops thoroughly in mixture, then heat 2 tablespoons butter in a large skillet over medium-high heat.

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.

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.

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 that this took considerably longer for me).

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Filed under low carb, pork dishes, Uncategorized

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