Garlic-Herb Pork Chop with White Wine Sauce. Made with dry white wine, juice of a fresh lemon, garlic and thyme, these pork chops are packed with flavor and so juicy! Season the pork chops with the seasoned salt, garlic powder, and pepper. Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
Ingredients of Garlic-Herb Pork Chop with White Wine Sauce
- It’s of pork chop; bone-in or boneless.
- Prepare of chopped thyme.
- It’s of ground sage.
- You need of dried basil.
- It’s of garlic powder.
- Prepare of onion powder.
- Prepare of olive oil.
- You need of salt and pepper.
Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. Pork chops can stay in their original packaging, but must be overwrapped with air-tight plastic wrap, aluminum foil, or Deglazing the pan with white wine makes an easy pan sauce out of the porky bits left behind after the chops are done. Tangy Dijon mustard, butter, and. *You may substitute white wine for a slightly lighter sauce. Years and years ago, when my girls were still Pan sauces really are what life is all about.
Garlic-Herb Pork Chop with White Wine Sauce step by step
- Trim the pork chops if desired. Toss with 1 tablespoon olive oil. Season with everything except salt. Marinate 4-48 hours. (Never marinate with salt).
- Heat saute pan with oil. Add salt to chops. Saute on each side until caramelized. Approximately 4-5 minutes each side. Finish in oven. Cook until thermometer reaches no more than 145°..
- Serve with my "White Wine Veloute", located in my recipes.
- Garnish with fresh herbs. (Oregano and Basil pictured).
- Variations; Chicken, tarragon, thyme, sage, parsley, roux, paprika.
This pork chop dish is different and divine. Whole garlic cloves burst onto the scene and make for a. These Pork Chops with Dijon-White Wine Sauce look absolutely amazing, and I'm definitely going to be making them for myself this week! Start by carefully pouring white wine into the hot pan to deglaze it. Then add Dijon mustard, thyme, grated garlic, and lemon and combine to make a beautiful.