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.



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Category: Main Course
Cuisine Type American


For 4 Person(s)

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

  1. Instructions
  2. Pork Chop Dredging Mixture: In a large bowl, whisk together flour, garlic powder, onion powder, Italian seasoning and season generously with salt and pepper.
  3. Cooking Pork Chops: Dredge pork chops thoroughly in dry mixture, then heat 2 tablespoons butter in a large skillet over medium-high heat.
  4. 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.
  5. 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.
  6. 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.
  7. 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)

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