Pork chops in creamy wine sauce looks, tastes and sounds fancy, but it’s actually very simple to make and is a decently quick dinner, too. It’s really good along side mashed potatoes.
On a plate or in a bowl large enough to fit a pork chop, combine the flour, garlic powder, onion powder, oregano, basil, parsley, salt and pepper.
Dredge each pork chop in the flour mixture, making sure to get a solid coating on both sides and the edges. (Don’t toss the flour. You’re going to use it for the sauce.)
Melt the butter in a large skillet over medium heat. Once it’s hot, add the pork chops. Cook them on each side for about three or four minutes until they’re nicely browned and the internal temperature reaches at least 145 degrees. Transfer the pork chops to a plate and cover them to keep them warm while you make the sauce.
For the sauce, melt butter over medium heat and add the garlic. Saute until it’s lightly browned and fragrant and stir in about one tablespoon of the flour mixture from the pork chops, or enough to soak up all the butter. Saute for one to two minutes to cook the flour, and then slowly whisk in the wine, 1/2 cup chicken stock and heavy cream, along with the lemon juice and seasonings. Continue whisking until the sauce thickens to your liking. If it gets too thick, loosen it up with a little more stock.
When the sauce is how you want it, reduce the heat to low and add the pork chops and any accumulated juices back to the pan, dousing them with the sauce. Once the pork chops are heated back through, serve immediately.