Ingredients: |
Ingredients: 4 boneless pork chops
2 T butter
1 T extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
Breading:
1/3 c flour
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/4 tsp black powder
Sauce:
2 T unsalted butter
3 cloves garlic, minced
1 T dredging flour
1/2 c dry white wine
1/2 c chicken stock or broth
1/2 lemon, juiced
1/2 c heavy cream
1 1/2 tsp Italian seasoning
1/4 tsp red pepper flakes to taste
4 sprigs fresh thyme, stems removed
2 sprigs rosemary, stems removed, minced
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Directions: |
Directions:Start by mixing the dipping flour; whisk flour, Italian seasoning, garlic and onion powders, salt and pepper together in a large, shallow pan.
Heat butter and olive oil in a large pan or skillet over medium-high heat.
Dredge / dip pork chops in flour mixture, making a coating to cover all sides, then shake off excess.
Once butter is hot, add pork chops to skillet and sear for 3-4 minutes, or until browned on one side.
Turn chops over and reduce heat to medium, then cook another 3-4 minutes, or until browned. Remove pork chops from heat and set aside.
Begin making sauce by melting 2 tablespoons of butter in the same skillet over medium heat.
Add minced garlic and saute for 1-2 minutes, or until fragrant, then sprinkle in flour and whisk continuously until smooth and golden brown, about 2-3 minutes.
Slowly pour wine in, stirring carefully into the roux, then pour in lemon juice and chicken stock.
Pour in heavy cream, season with thyme, rosemary, Italian seasoning and red pepper flakes. Cook for another 1-3 minutes, taste and adjust seasoning, if necessary.
Return pork chops to skillet and further reduce heat too low. Cook 2-3 minutes or until chops are cooked through, then drizzle sauce over them and serve immediately. |
This recipe for Garlic Wine Sauce Pork Chops is from