Ingredients
- Creamy Sauce:
- Pork Chops
- 2 tablespoons butter
- 4 boneless pork chops
- 1/4 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and freshly ground pepper to taste
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tbsp flour (or use leftover flour from pork chops dredging)
- 1/2 cup dry white wine
- 1/2 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)
Preparation
Step 1
Dry 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 start pouring in wine while still on medium heat - about 1 minute. Next squeeze lemon into the pan, add chicken stock and heavy cream. Add fresh thyme and Italian seasoning, season with salt and pepper (to taste). Simmer for 2-3 minutes. Taste the sauce and add more seasoning, if necessary.
Adding pork chops to the sauce: 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. Drizzle some of the sauce over pork chops and reheat on low for 2-3 minutes or until pork chops are done.