BONELESS PORK CHOPS IN CREAMY GARLIC AND HERB WINE SAUCE

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Ingredients

Pork Chops:

4 boneless pork chops
2 tablespoons butter

Pork Chop Dredging Mixture:

1/4 cup all purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and freshly ground pepper to taste

Creamy Herb and Wine Sauce:

2 tablespoons butter
2 cloves garlic minced
1 tbsp flour (or use leftover flour from pork chops dredging)
1/2 cup dry white wine
1/4 lemon (juice of fresh lemon)
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon Italian seasoning
4 sprigs fresh thyme (leaves only)

Instructions

Pork Chop Dredging Mixture: In a large bowl, whisk together flour, garlic powder, onion powder, Italian seasoning and season generously with salt and pepper.
Cooking Pork Chops: Dredge pork chops thoroughly in dry mixture, then heat 2 tablespoons butter in a large skillet over medium-high heat.
Once hot, add pork chops and sear them by cooking for 3-4 minutes per side for a total of 6-8 minutes. First side is cooked on medium high, but when cooking on the second side, reduce the heat to medium. Remove pork from heat and transfer to a plate. Cover to keep warm.
Creamy Garlic & Herb Sauce: Return skillet to heat, add 2 tablespoons butter and minced garlic and cook for 1-2 minutes on medium heat. Add flour to the butter mixture and start pouring in wine while still on medium heat - about 1 minute. Next squeeze lemon into the pan, add chicken stock and heavy cream. Add fresh thyme and Italian seasoning, season with salt and pepper (to taste). Simmer for 2-3 minutes. Taste the sauce and add more seasoning, if necessary.
Final Assembly: Reduce heat to low and return pork chops to pan. Depending on the thickness of your pork chops, you might just need to heat them up a bit to make sure they are done. Drizzle some of the sauce over pork chops and reheat on low for 2-3 minutes or until pork chops are done.