Are you finding that you’re getting stuck in a routine with your weekly meals and that you’re looking to add something new and easy into the mix?
Pork chops are taken from a pig’s loin area, and they are generally leaner than other cuts. There are actually several different types of pork chops. The pork loin chops has a large bone and it’s similar structurally to a beef t-bone steak. You’ll also see the loin chops referred to as center-cut pork chops.
Rib chops are cut from the pig’s rib portion, and many people say they’re a lot like a beef rib-eye steak. You can also choose shoulder chops. An Iowa chop is named that because it was made famous by an Iowa pork producers organization.
If you love incorporating pork chops into your weekly meals, then we’ve got a recipe for you to try that you can look forward to time and again.
This sauce for pork chops is amazing; smothered pork chops in an awesome sauce. The sauce works for a boneless pork chop, grilled pork chops, baked pork chops, or pan seared pork chops. It’s just that flexible.
It’s quick, easy, and super delicious which makes it a firm family favorite recipe and can be easily thrown together for a midweek meal.
It’s a slightly more indulgent dinner due to the creamy sauce, but you can make this in one pan which saves a lot of time when it comes to washing up and it produces incredibly juicy tender results.
Plus, there are a few different ways to tweak this recipe so that it suits your individual preferences with the option to make it lighter or even dairy-free.
Choosing the Right Cut
It’s really important to get a great cut of meat for this dish as that is what will really bring out the quality of the flavors. The type of cut you go for can have a big impact on the end results.
Remember, the size and shape of your pork chops will also affect the cooking timings, so you may need to adjust accordingly when you’re cooking.
The best quality will be from your local butcher, but you can also find decent cuts in most grocery stores these days. There are a few different types to choose from, so here’s the rundown:
Boneless pork chops tend to be thicker and they’re more substantial, and when they’re done well they can be beautifully tender. They lend themselves particularly to searing which is what you’ll be doing with this recipe.
Loin chops are a much leaner alternative, especially when compared to a center cut of pork. There also center-cut, bone-in chops which are just as great for searing and bring maximum flavor thanks to the extra fat due to the bone.
You should never cook meat that has gone past its sell-by date as this can lead to serious health problems and you could end up getting really sick. If your pork smells foul when you unpackage it then you might want to proceed with caution as this usually means it’s off.
Another sign that the pork is not safe to be consumed is if you notice a slimy surface or texture on any part of the meat. If in doubt, don’t risk it.
How to Make Pork Chops
Thick, boneless pork chops are the best to use for this recipe we’ve found, and it’s great if you’re a beginner chef or if it’s your first time making this dish as it’s easier to make sure you don’t overcook them. You can also use bone-in pork chops if you prefer the flavor.
Remove the pork chops from the fridge around 20 minutes before you intend on cooking them, as they need to come up to room temperature a bit if you want to achieve even cooking throughout the chops. Putting a cold chop in a hot pan can cause it to stick to the bottom.
Similarly, don’t add your chops to a cold pan. Always allow for the pan to heat up first as this will be better for the sear and you’ll achieve a beautifully browned exterior.
Before you put them in the pan at all, make sure both sides of your pork chops are seasoned well with salt and pepper.
When they’re cooked, remove the pork chops from the pan and set them to one side, covered, to rest. You can then use this same pan for the sauce. First, sprinkle the flour in as this will cause the sauce to thicken.
You can now place the pork chops back in the pan and continue to cook them over medium heat so they can warm through again and finish cooking if needed. Now it’s ready!
One of the best ways to utilize the sauce of this dish is to pour it over a bed of fluffy mashed potatoes which will soak it up and really take on all that flavor. Seasonal greens also go very well with this creamy pork chops dish as they bring a fresh, crunch element to the recipe.
Mac and cheese is another great side dish that goes well with pork chops as it doesn’t take away from or outshine the star of the show, which is the pork chops. Of course, there’s also always chips.
In this recipe, you can use pretty much any white wine as long as it’s of the dry variety.
You might think you need to spend a bit more on the bottle to enhance the dish but honestly, this isn’t going to be the main taste that’s coming through as the creamy garlic sauce will take the main stage. Save the good stuff for drinking with the meal.
For a lower calorie option the following wines all go great with this dish:
Pinot Grigio
Riesling
Chardonnay
Sparkling wine or champagne
These all contain fewer than 150 calories which are about the right amount you need for this recipe.
If you have an alcohol intolerance or if you don’t drink, you can still enjoy this recipe with tasty results. Here are a couple of substitutions we’d recommend:
Rice vinegar has all the same properties as above.
Chicken or vegetable stock alone is often enough for you to leave out the wine entirely or if you avoid vinegary tastes. You can also add a tablespoon of lemon juice to give it a bit of that umami flavor.
Can I Leave Out the Flour?
If you’re gluten-free and you’re reading this then there are a few things you can swap out for regular flour to cater to your needs. Almond flour is a great substitution in this instance, although you can also choose to go coating-less with just some seasoning.
This recipe is really what you make it, so you could even alter the sauce by using rice or cornflour in the place of the wheat flour, or even ½ of parmesan cheese, or again, choose to go without it.
Can I Make it Dairy-Free?
If you’re trying to avoid dairy in your diet, there are some substitutions that you can make to this recipe to make it a dairy-free meal. Instead of dairy butter, you can use a dairy-free spread in its place.
Simply switch out the heavy cream for a dairy-free alternative and make the dish exactly as you would as if you weren’t using dairy-free ingredients.
Can I Make it Lighter?
If you’re going to be having this a few times a week, it can get a little bit indulgent due to the heavy cream, butter, and flour that goes into it. One easy way to make this a slightly lighter meal is to use half-n-half instead of heavy cream.
Alternatively, you can leave out the cream completely and just stick to using chicken broth which would be the lightest option.
Pork Chops in Creamy White Wine Sauce
Learn how to cook perfectly seared pork chops by following our favorite recipe. These are boneless pork chops that are cooked in just twenty minutes and all in the same pan! It includes ingredients such as dry white wine, fresh lemon juice, garlic, and thyme, so they’re super packed full of flavor.
1tbsp.Flouryou can also use leftover from the pork chops dredging
½cupWhite Winepreferably dry
¼cupChicken Stock
½cupHeavy Cream
1tsp.Italian Herbs Seasoning
4sprigsFresh Thymeleaves only
Instructions
Whisk the flour, garlic powder, onion powder, Italian seasoning, and a generous amount of salt and pepper together in a large bowl.
Pat the dry mixture onto the pork chops and massage it into the flesh. Heat two tablespoons of butter in a skillet over medium to high heat.
When the pan is hot, add the pork chops and sear them for about 3 to 4 minutes on both sides, with a total cooking time of 6 to 8 minutes. Once you’ve flipped the pork chops over reduce the heat to medium. Once it’s cooked, remove them from the heat and transfer them to a plate. Place a cover over them to keep them warm.
Using the same skillet, add 2 tablespoons of oil and add the minced garlic, and cook for 1 to 2 minutes over medium heat until they’ve softened. Next, add the flour to the butter mixture and blend it together with the butter.
Now you can start to add the wine keeping it on medium heat and leave it to cook for around a minute. Next, add the chicken stock and heavy cream. Add a little squeeze of lemon juice at this point along with some fresh thyme and Italian seasoning. Also, add salt and pepper to taste and let this simmer for 2 to 3 minutes. Keep tasting the sauce and experimenting until you get it right.
Finally, reduce the heat to low and place the pork chops back in the pan. It will depend on how thick your pork chops are, but it should only take a few minutes to warm them through again and to finish cooking them off if they need it. Drizzle the sauce over the pork chops and heat through for 2 to 3 minutes until fully cooked.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
