Description

This Creamy White Wine Pork Chops recipe features tender pork chops pan-seared to a golden brown, then simmered in a luscious sauce made from garlic, dry white wine, chicken broth, and rich heavy cream. Enhanced with Italian seasoning and fresh parsley, this dish delivers a perfect balance of savory flavors and creamy texture, making it an elegant yet simple weeknight dinner.

Ingredients

Scale

Pork Chops and Seasoning

4 pork chops (about 1 inch thick)
Salt & pepper to taste

Cooking Fats

1 tablespoon olive oil
1 tablespoon butter

Sauce Ingredients

2 cloves garlic, minced
1/4 teaspoon Italian seasoning (or Herbs de Provence)
1/2 cup dry white wine
1/4 cup chicken broth
3/4 cup heavy whipping cream
1 teaspoon cornstarch
2 teaspoons cold water (for slurry)
1-2 tablespoons chopped fresh parsley

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Instructions

Season the Pork Chops: Pat the pork chops dry with paper towels to ensure a good sear and season them generously with salt and pepper on both sides.
Sear the Pork Chops: Heat olive oil and butter in a skillet over medium-high heat until hot. Add the pork chops and cook for 3 to 5 minutes per side, depending on thickness, until golden brown. Remove the chops and set aside on a plate.
Prepare the Sauce Base: In the same skillet, add minced garlic and Italian seasoning, stirring quickly to release aroma. Pour in the dry white wine and chicken broth. Allow the liquid to bubble and reduce by more than half, about 3 to 5 minutes, concentrating the flavors.
Make Cornstarch Slurry: In a small bowl, combine the cornstarch with 2 teaspoons of cold water and stir until fully dissolved to create a slurry that will thicken the sauce.
Add Cream and Thicken Sauce: Reduce heat to medium. Stir the heavy cream and cornstarch slurry into the skillet sauce. Mix well to combine and begin to thicken.
Simmer Pork Chops in Sauce: Return the pork chops to the skillet once the sauce bubbles again. Simmer gently for an additional 3 to 5 minutes until the pork is cooked through and the sauce thickens to a creamy consistency. Adjust seasoning with extra salt and pepper as needed.
Finish and Garnish: Sprinkle the chopped fresh parsley over the pork chops and sauce for a burst of fresh color and flavor before serving.

Notes

For best results, use pork chops about 1 inch thick to ensure juiciness and even cooking.
Dry white wine such as Sauvignon Blanc or Pinot Grigio works well for the sauce.
If you prefer, substitute chicken broth with vegetable broth for a lighter taste.
The cornstarch slurry helps to thicken the sauce without clumping; ensure it is fully dissolved before adding.
Serve with mashed potatoes, rice, or crusty bread to soak up the delicious creamy sauce.