Go Back
boneless pork chops in creamy white wine sauce
Sofia

boneless pork chops in creamy white wine sauce

Tender, juicy pork chops pan-seared to perfection and smothered in a rich, garlicky white wine cream sauce. A comforting and elegant dinner that comes together in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American, French-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 boneless pork chops about 1-inch thick
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 garlic cloves minced
  • ½ cup dry white wine like Sauvignon Blanc
  • ¾ cup chicken broth
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried thyme or Italian seasoning
  • Optional: 2 tablespoons grated Parmesan cheese
  • Fresh parsley for garnish

Method
 

  1. Season and Sear the Pork Chops
  2. 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.
  3. Make the Sauce
  4. 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.
  5. Add Cream and Seasonings
  6. 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.
  7. Finish the Dish
  8. 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.
  9. Serve
  10. 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.