Pork Chops:

4 boneless pork chops

2 tablespoons butter

Pork Chop Dredging Mixture:

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

Creamy Herb and Wine Sauce:

2 tablespoons butter

2 cloves garlic minced

1 tbsp flour (or use leftover flour from pork chops dredging)

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)


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

This Article And Recipe Adapted From This Site