Boneless Pork Chops in Creamy White Wine Sauce is a rich, elegant, and comforting dish that’s perfect for both weeknight dinners and special occasions. Tender, juicy pork chops are seared to golden perfection, then simmered in a luxurious sauce made with garlic, shallots, white wine, and heavy cream. The result is a savory, velvety pan sauce that coats the chops beautifully and elevates the entire meal.
This recipe takes its inspiration from classic French cooking—where simple ingredients like wine, cream, and aromatics are transformed into decadent, layered sauces. The best part? It all comes together in one skillet in under 40 minutes. Serve it over mashed potatoes, rice, or pasta for a meal that feels like it came from a bistro kitchen.
You might also love these flavorful dishes: Asian Meatballs – Chinese Pork Meatballs (Char Siu Style) and French Chicken Casserole.
Credit: Pinterest
Ingredients You Will Need
For the Pork Chops:
- 4 boneless pork chops (1-inch thick)
Tender and quick to cook—perfect for pan-searing. - Salt and black pepper, to taste
Essential seasoning for the meat. - 1/2 teaspoon garlic powder
Adds depth and a subtle kick. - 1 tablespoon olive oil
Used to sear the chops and lock in flavor. - 1 tablespoon butter
Adds richness and helps with browning.
For the Creamy White Wine Sauce:
- 1 small shallot, finely chopped
Sweet and mild—builds the aromatic base. - 2 cloves garlic, minced
Brings bold, savory aroma. - 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
Adds acidity and depth—deglazes the pan and builds the sauce. - 1 teaspoon Dijon mustard
Adds a subtle tang and complexity. - 3/4 cup heavy cream
Creates a rich, silky sauce. - 1/2 teaspoon dried thyme (or 1 tsp fresh)
Herbaceous note that complements the pork. - Salt and pepper, to taste
Adjusts final seasoning of the sauce.
For Garnish:
- Fresh parsley, chopped
Adds a pop of color and freshness.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Serves: 4
Equipment You’ll Need
- Large skillet (preferably cast iron or stainless steel)
- Tongs or spatula
- Knife and cutting board
- Measuring spoons and cups
- Small whisk or spoon for the sauce
How to Make Boneless Pork Chops in Creamy White Wine Sauce: Step-by-Step
1. Season and Prep the Pork Chops
Pat pork chops dry with paper towels. Season both sides with salt, black pepper, and garlic powder. Let them sit at room temperature for 5–10 minutes while you prep the other ingredients.
2. Sear the Pork Chops
Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the pork chops in a single layer. Sear for 3–4 minutes per side until golden brown. Remove and set aside—they will finish cooking in the sauce later.
3. Sauté Aromatics
Reduce heat to medium. In the same skillet, add the chopped shallots and sauté for 2 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Deglaze with White Wine
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 3–4 minutes, reducing slightly.
5. Build the Cream Sauce
Stir in the Dijon mustard and dried thyme, then pour in the heavy cream. Mix well and let it simmer gently for 3–4 minutes, allowing the sauce to thicken slightly.
6. Simmer with Pork Chops
Return the seared pork chops to the skillet. Reduce heat to low, cover, and simmer for 5–7 minutes, or until the pork chops are cooked through (internal temperature of 145°F/63°C) and the sauce is rich and creamy.
7. Finish and Serve
Taste the sauce and adjust seasoning with more salt and pepper, if needed. Sprinkle with freshly chopped parsley and serve hot with your favorite side dish.
Nutritional Information (Per Serving)
- Calories: 490
- Protein: 35g
- Fat: 34g
- Carbohydrates: 5g
- Sugar: 1g
- Fiber: 0g
- Sodium: 420mg
- Cholesterol: 125mg
Tips and Variations
- Use Bone-In Chops: Bone-in pork chops can be used for extra flavor—just increase cooking time slightly.
- Wine Substitute: If avoiding alcohol, substitute white wine with low-sodium chicken broth and a splash of white wine vinegar or lemon juice.
- Add Mushrooms: Sauté 1 cup of sliced mushrooms after the shallots for an earthy boost to the sauce.
- Make it Lighter: Use half-and-half or evaporated milk instead of heavy cream for a lighter sauce, though it may be slightly thinner.
- Add Spinach or Kale: Stir in a handful of spinach or baby kale at the end for color and nutrition.
How to Store and Reheat
Refrigerator:
Store leftovers in an airtight container for up to 3 days.
Freezer:
Freeze in individual portions for up to 2 months. Reheat gently to avoid curdling the sauce.
Reheat:
Warm in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce. Microwave in short bursts, stirring between intervals.
Why You’ll Love This Recipe
Boneless Pork Chops in Creamy White Wine Sauce is a dish that feels upscale yet accessible. It’s the kind of meal you can whip up after work but still proudly serve to guests. The chops stay juicy, the sauce is irresistibly creamy, and the touch of white wine and Dijon adds a sophisticated note without being fussy.
Everything comes together in one pan, so there’s minimal cleanup. It’s rich without being heavy and elegant without being complicated—a perfect balance of comfort and refinement.
Final Thoughts
Whenever I make this dish, I’m reminded that pork chops don’t have to be dry or boring. With the right sauce and technique, they become the star of the plate. The white wine cream sauce clings to every bite and feels like something straight out of a fine dining kitchen—yet it only takes about 35 minutes from start to finish.
I love pairing this with mashed potatoes, roasted green beans, or buttered noodles. A crisp green salad and a glass of the same white wine used in the sauce makes it a complete, soul-satisfying dinner.
Credit: Pinterest
Frequently Asked Questions
Can I use chicken instead of pork?
Yes! Boneless chicken breasts or thighs work well—just adjust the cooking time accordingly.
Is this dish very rich?
It is creamy and indulgent, but you can lighten it up with a smaller amount of cream or use half-and-half.
What’s the best wine for this sauce?
Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work best. Avoid sweet wines.
Can I make this ahead?
Yes. It reheats beautifully and is perfect for next-day lunches or dinners.
Can I double the sauce?
Absolutely. If you’re serving with pasta or rice, doubling the sauce makes sure everything is well-coated.
For another no-fuss, flavor-packed dinner idea, check out these Garlic Steak and Potato Foil Packs.
boneless pork chops in creamy white wine sauce
Ingredients
Method
- Season and Sear the Pork Chops
- Pat pork chops dry and season both sides with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear the pork chops for 3–4 minutes per side until golden and cooked through (internal temp ~145°F). Transfer to a plate and cover loosely.
- Make the Sauce
- In the same skillet, lower the heat to medium. Add garlic and sauté for 30 seconds until fragrant. Pour in the white wine and deglaze the pan, scraping up browned bits. Let it simmer for 2–3 minutes to reduce slightly.
- Add Cream and Seasonings
- Stir in chicken broth, cream, Dijon mustard, and thyme. Simmer the sauce for 4–5 minutes until slightly thickened. If desired, stir in Parmesan cheese for extra richness.
- Finish the Dish
- Return the pork chops and any juices to the skillet. Spoon the sauce over them and simmer for 1–2 minutes more to heat through.
- Serve
- Garnish with chopped parsley and serve hot with mashed potatoes, pasta, or roasted veggies.
Notes
- Wine Substitute: If you prefer not to use wine, substitute with additional chicken broth and a splash of lemon juice.
- Cream Options: Use half-and-half or evaporated milk for a lighter sauce.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
- Make it Fancy: Add mushrooms or spinach to the sauce for a delicious variation.
