Categories: Pork
Ingredients
- 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
- Creamy 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
- 1/2 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)
Directions
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Dry mixture: In a large bowl, whisk together flour, garlic powder, onion powder, Italian seasoning and season generously with salt and pepper.
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Cooking pork chops: Dredge pork chops thoroughly in dry mixture, then heat 2 tablespoons butter in a large skillet over medium-high heat.
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Once hot, add pork chops and sear them by cooking for 4-5 minutes per side for a total of 8-10 minutes. Remove pork from heat and transfer to a plate. Cover to keep warm.
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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.
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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.