Monday, June 18, 2018

Pork Chops in a Garlic Wine Herb Sauce

It is soooo hot out you can’t enjoy being outdoors let alone stand in front of a hot grill. You might wait until the sun sets to grill, if you want to eat around 9:30. What am I going to do?

I’m going to make these fabulous pork chops in a garlic wine sauce in a skillet on my stove in an air conditioned house.

Since I made my Blueberry Mango Ice Cream this morning I’m thinking maybe I can enjoy a bowl full sitting out on my patio at sunset when the temperature should be in the low 80’s and not when it feels like 104! I’m sure hoping that the weather prediction is true for July and August...cooler than normal. Then I might be able to grill this good lookin’ chops on the grill.....but in the meantime this recipe serves 4 and the total time to prepare and cook is 30 minutes. If you have your chops in the fridge you need to let them sit out at room temperature and warm up a bit before you cook them, at least 20 minutes. This is not part of the 30 minutes total time.


4 boneless pork chop
2 tablespoons butter
1/4 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper, to taste

Garlic, Wine and Herb Sauce:
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon flour
1/2 cup dry white wine, white wine vinegar or rice vinegar
Juice from 1/2 lemon
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon Italian seasoning
1/2 tablespoons dried thyme or 4 sprigs of fresh thyme (leaves only)


In a large bowl whisk together the flour, onion powder, garlic powder, Italian seasoning and season with salt and pepper, to taste. Dredge Pork chops in the flour mixture. In a skillet on med/high heat melt the butter then add the chops. Sear on each side 3-4 minutes. First side on med/high and the second side on medium. Remove to a plate and cover to retain the heat.

Use the same skillet on medium heat  to make the sauce. Melt the butter then add the garlic and cook for 1-2 minutes. Add the flour and mix well to form a paste. While stirring add in the wine and cook 1 minute. Squeeze the lemon juice into the pan and add in the stock and cream, stir to combine. Season with the thyme and Italian seasoning. Taste test to determine if salt and pepper is needed. If so, add to taste.

Reduce the heat to low and add the pork chops to the skillet. Reheat chops on low (time depending on the thickness of the pork chops). To serve be sure to drizzle some sauce over the chops. Would be great with mashed potatoes. Yum Yum!

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