Smothered Pork Chops in Creamy Wine Sauce (6 )
A creamy sauce with a touch of sophistication covers this perfectly cook boneless pork chop. Easy to make and easier to brag about. This meal is a great week day, easy to to make meal, but can also be served to Guest at a diner party. Goes great over egg noodles with slightly burnt unsalted butter, or mash potatoes. Either will add very little if any more sodium to the serving amount. 
| Category: | Main Course |
| Cuisine Type | American |
Ingredients
Ingredients for Pork Chops
| 4 Boneless Porkchops |
| 2 Tablespoons Unsalted Butter |
| 1/4 Cup Flour |
| 1/2 Teaspoon Garlic Powder |
| 1/2 Teaspoon Onion Powder |
| 1 Teaspoon Italian Seasoning |
| 1 Freshly ground pepper to taste |
Ingredients for Creamy Herb and Wine Sauce:
| 2 Tablespoons Unsalted Butter |
| 2 Cloves Garilic Minced |
| 1 Tablespoons Flour (or use leftover flour from pork chops dredging) |
| 1/2 Cup Dry white wine, or use chicken broth, Unsalted |
| 1/2 Teaspoon Lemon (juice of fresh lemon) |
| 1/2 Cup Chicken Broth (Unsalted) |
| 1/2 Cup Heavy Cream |
| 1 Teaspoon Italian Seasoning |
| 4 Sprigs Fresh Tyme |
Smothered Pork Chops in Creamy Wine Sauce Directions
- Instructions
- 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 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 (to taste) and 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.
Recipe notes
Sodium By The Numbers
4 boneless pork chops = 75mg per oz. x 4 chops = 300mg
All purpose flour =0mg
Garlic powder =0mg
Italian seasoning =0mg
Freshly ground pepper to taste =0mg
Butter Unsalted =0mg
Garlic minced =0mg
Dry white wine =5.4mg
Fresh lemon =0mg
Chicken stock =60mg
Heavy cream =40mg
Fresh thyme =0mg
All Sodium for entire recipe = 405.4
Sodium Per Serving = 101.35mg (Serving equals one Porkchop with sauce)
