Creamy Garlic Herb Pork Chops (with White Wine & Dijon Sauce)

These bone-in pork chops are seared until golden, then simmered in a creamy white wine and Dijon sauce with garlic, rosemary, and shallots. An elegant yet easy weeknight dinner that’s ready in under 40 minutes!

There’s something undeniably comforting about a perfectly cooked pork chop—juicy on the inside, golden and crisp on the outside, and bathed in a sauce so good you’ll want to lick the pan clean. This recipe for Creamy Garlic Herb Pork Chops strikes the perfect balance between restaurant elegance and weeknight practicality.

With just a handful of fresh ingredients, these bone-in pork chops are transformed into a dish worthy of a special dinner. A quick sear locks in flavor, while a sauce made with white wine, Dijon mustard, garlic, shallots, and cream turns the ordinary into the unforgettable.

Best of all, this dish comes together in under 40 minutes, making it ideal for weeknights when you want something comforting and elevated without spending hours in the kitchen.

Why You’ll Love This Recipe

• Restaurant Quality at Home – The creamy white wine sauce tastes like something you’d order at a French bistro.

• Quick & Easy – Ready in about 35–40 minutes.

• One-Pan Dinner – Everything cooks in one skillet, making cleanup a breeze.

• Flexible & Adaptable – Swap in boneless chops, use a different herb, or lighten the sauce with half-and-half.

• Perfect for Any Occasion – Elegant enough for entertaining, yet simple enough for a weeknight.

Ingredient Breakdown

Here’s how each ingredient contributes to the dish:

• Pork Chops (4 bone-in)
  Bone-in pork chops retain moisture better than boneless and have more flavor thanks to the marrow and fat near the bone. Choose chops about 1-inch thick for best results—they sear beautifully without drying out.

• Olive Oil (2 tbsp)
  Used for searing the pork chops, giving them a golden crust and preventing sticking.

• Garlic (3 cloves, smashed)
  Adds aromatic depth to the pork chops while basting. Smashing instead of mincing releases bold flavor without burning too quickly.

• Rosemary (1 sprig)
  Infuses the pork with earthy, piney notes. Pairs beautifully with pork and cream sauces.

• Salt & Pepper
  The simplest seasonings, but absolutely essential. Properly seasoned chops make all the difference.

• Butter (2 tbsp)
  Used for basting the chops and enriching the sauce with a velvety texture.

• Shallots (2, chopped)
  Slightly sweeter and milder than onions, shallots add sophistication and balance.

• White Wine (¼ cup)
  Deglazes the pan after searing, lifting all those caramelized bits (fond) and creating depth in the sauce. Use a dry white wine like Sauvignon Blanc or Pinot Grigio.

• Chicken Broth (1 cup)
  Forms the body of the sauce, keeping it savory and light before the cream is added.

• Dijon Mustard (1 tsp honey Dijon)
  Provides tangy sharpness and a subtle sweetness. Dijon cuts through the richness of the cream and complements pork beautifully.

• Heavy Cream (½ cup)
  The finishing touch that transforms the sauce into something luxuriously silky and indulgent.

• Fresh Parsley (5 stems, chopped)
  Brightens the dish at the end, adding color and freshness.

Step-by-Step Instructions

Ingredients

• 4 bone-in pork chops (about 1-inch thick)

• 2 tbsp olive oil

• 3 garlic cloves, smashed

• 1 rosemary sprig

• 2 tbsp butter

• 2 shallots, finely chopped

• ¼ cup white wine

• 1 cup chicken broth

• ½ cup heavy cream

• 1 tsp honey Dijon mustard

• 5 parsley stems, chopped

• Salt & pepper to taste

Directions

1. Season the Pork
   Pat pork chops dry with paper towels. Generously season both sides with salt and freshly cracked black pepper.

2. Sear the Pork Chops
   Heat olive oil in a large skillet over medium-high heat. Add the pork chops, smashed garlic, and rosemary sprig. Sear for 4–5 minutes per side until golden brown. Add butter during the last minute and baste the pork with the melted butter using a spoon. Transfer chops to a plate and tent with foil.

3. Sauté the Shallots
   In the same pan, reduce heat to medium. Add the chopped shallots and cook for 1–2 minutes until softened and fragrant.

4. Deglaze with Wine
   Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes until slightly reduced.

5. Build the Sauce
   Stir in chicken broth, Dijon mustard, and heavy cream. Simmer gently for 3–4 minutes until the sauce thickens slightly.

6. Finish the Dish
   Stir in chopped parsley. Return the pork chops to the pan, spooning sauce over them. Warm for 2–3 minutes until heated through.

7. Serve
   Transfer pork chops to plates, spoon sauce generously on top, and garnish with extra parsley if desired.

Tips for Perfect Pork Chops

• Don’t Overcook: Pork chops are best at 145°F (medium doneness). Use a meat thermometer for accuracy.

• Pat Dry Before Searing: Helps develop a golden crust.

• Deglaze Properly: Scrape all the browned bits when adding wine—this adds huge flavor to the sauce.

• Use Room Temperature Chops: Let pork rest at room temp for 20 minutes before cooking to ensure even cooking.

• Sauce Consistency: If your sauce is too thin, let it simmer longer. Too thick? Add a splash of broth.

Serving Suggestions

These creamy pork chops are incredibly versatile. Try pairing them with:

• Starches: Garlic mashed potatoes, buttered egg noodles, or crusty bread to soak up the sauce.

• Vegetables: Roasted Brussels sprouts, steamed green beans, or a fresh arugula salad.

• Wine Pairing: A dry white wine like Sauvignon Blanc pairs beautifully with the sauce, while a light red like Pinot Noir complements the pork.