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This creamy white wine pork chops recipe is a 30-minute dish that makes you feel like a gourmet cook! The gorgeous pan-seared pork is nestled in a garlic cream sauce.
Try my Easy Chicken Marsala or Creamy White Wine Halibut next.
Why you’ll love it
There’s a perfect golden sear on these easy pork chops, and smothering them in a simple yet elegant creamy sauce with white wine only makes them even more special. It has tasty Italian herbs, a splash of real cream, and depth of flavor from chicken broth.
I find that pork is very underrated. It goes so well with pretty much any sauce that chicken would be great with, so it’s a fantastic way to add variety to weeknights. Tender pork chops get an upgrade with the silky and smooth creamy sauce that tastes restaurant quality!
What you’ll need
- Pork chops – use either boneless or bone-in
- Olive oil and butter – for pan frying and the base of the sauce
- Garlic – lots of savory goodness
- Italian seasoning – my go-to blend of dried herbs
- White wine – pick a dry white wine (e.g., pinot gris or sauvignon blanc), one that you’d enjoy drinking. Definitely not cooking wine!
- Chicken broth – another layer of savory flavor
- Heavy cream – it’s why the taste and texture is so luxurious
- Cornstarch – to thicken up the sauce
- Parsley – a burst of freshness and contrast
Helpful tips
- Get a good sear on the pork chops — it’s important for flavor.
- Let the pan heat up for a few minutes prior to adding the pork.
- Cream sauces need an adequate amount of salt to bring out the flavors, so don’t skimp on it!
How to make creamy white wine pork chops
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Generously season the pork chops with salt & pepper. Heat up the oil and butter in a skillet. When hot, pan sear the chops on both sides until nicely golden brown. Transfer to a plate. Add the garlic, Italian seasoning, wine, and broth. Let bubble until it reduces.
Meanwhile, make a cornstarch slurry. Reduce the heat, and stir the cream and cornstarch slurry into the sauce. Return the pork to the pan, and simmer until the pork is cooked through to 145F. Season with extra salt & pepper, and top with the parsley.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my Le Creuset skillet and budget-friendly Lodge cast iron as an alternative.
- Pork is done at 145F, when it’s a little pink inside. Ensure you don’t overcook it with an instant read thermometer!
- Here’s my handy garlic press.
Substitutions and variations
- Prefer chicken? Try my Creamy Chicken in White Wine Sauce instead.
- Don’t substitute the cream for something lower fat. The sauce will be too thin, and it won’t taste as intended!
- You can definitely use herbs de Provence, which often has a hint of lavender, instead of the Italian herbs.
What to serve with white wine pork chops
- The sauce is fantastic over a big pile of my classic Garlic Mashed Potatoes. I also love pairing it with my fabulously easy Simple Risotto with parmesan and lemon.
- For vegetables, try my Sautéed Green Beans or Easy Glazed Carrots.
- This Parmesan Arugula Salad is a simple and elegant side salad!
Leftovers and storage
- Store leftover pork chops for 3-4 days in the fridge.
- Reheat slowly over a low heat so that sauce doesn’t separate and the pork doesn’t dry out.
- As with most creamy sauces, I don’t recommend freezing this one.
If you made these pork chops with a white wine sauce, please leave a star rating and review below! You can also tag me on Instagram to be featured in my stories.
Creamy White Wine Pork Chops
Ingredients
- 4 pork chops see note
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 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
- 1-2 tablespoons chopped fresh parsley
Instructions
- Pat your pork chops dry and season them generously with salt & pepper.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is nice and hot, add the pork chops to the pan and cook for 3-5 minutes/side until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Transfer the pork chops to a plate.
- Add the garlic, Italian seasoning, white wine, and chicken broth to the skillet. Let it bubble until the liquid is reduced significantly (by more than half, about 3-5 minutes).
- In a small bowl, mix the cornstarch with 2 teaspoons of cold water and stir until dissolved.
- Reduce the heat to medium. Add the cream and cornstarch slurry to the pan and give it a good stir.
- Add the pork back to the skillet once the sauce starts bubbling again. Simmer for another 3-5 minutes or so until the pork is cooked through and the sauce has thickened a bit. Season with extra salt & pepper as needed (I'm generous with both) and sprinkle with the parsley.
Notes
- You can use boneless pork chops or bone-in. I suggest using pork chops that are 0.75-1″ thick. Anything much thicker or thinner is likely to end up under or overcooked so you will need to tweak recipe timing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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