This recipe features tender, juicy brined pork chops enhanced by an inspired, creamy garlic, white wine, Dijon sauce—a homemade creation that brings gourmet flair to your dinner table. The brining pork chops process from Spend With Pennies ensures optimal moisture and flavor, while the garlic cream sauce ingredients—like butter, heavy cream, and chicken broth—elevate the dish into a rich and satisfying meal. Paired together, the pork chop cream sauce and juicy pork chops deliver an impressive yet easy-to-make dinner you’ll want to serve again and again.
Creamy Garlic Pork Chops with White Wine, Dijon & Lemon
Step 1: Brine the Pork Chops
Ingredients for the Brine:
- 4 cups water
- ¼ cup kosher salt
- 2 tablespoons dark brown sugar
- 1 teaspoon whole peppercorns
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 sprig fresh cilantro
- 3 to 4 pork chops
Instructions for Brining:
- In a medium-sized pot, combine water, kosher salt, brown sugar, peppercorns, bay leaf, and rosemary.
- Heat over high until the salt and sugar fully dissolve—no need to boil.
- Remove from heat and allow the brine to cool completely.
- Place pork chops in a large zip-top bag and pour in the cooled brine.
- Refrigerate for 2 to 3 hours.
- Rinse pork chops under cold water and pat dry before cooking.
Brining Tips:
- Choose pork that hasn’t been pre-brined to avoid excessive saltiness.
- Ensure the brine is completely cool before adding the pork.
- Do not brine longer than 4 hours, or the meat may become mushy.
Step 2: Cook the Creamy Garlic Pork Chops
Ingredients:
- 4 brined pork chops (see brine method above)
- Freshly ground black pepper, to taste
- 1–2 tablespoons olive oil
- 1 tablespoon butter
- 4–5 garlic cloves, peeled and smashed
- ¼ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- 1 teaspoon lemon juice (plus more to taste)
- ½ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- ½ cup heavy cream
- Optional: 1–2 tablespoons grated Parmesan cheese (for extra richness)
- Optional: Chopped fresh cilantro or parsley for garnish
Instructions:
- Prepare the Pork Chops
- After brining, rinse the pork chops and pat them thoroughly dry.
- Season lightly with black pepper (no extra salt needed due to the brine).
- Sear the Pork Chops
- Heat olive oil in a large skillet over medium-high heat.
- Add pork chops and sear 3–4 minutes per side, until golden brown and nearly cooked through.
- Remove chops from the pan and set aside on a plate (tent with foil to keep warm).
- Build the Flavor Base
- Reduce heat to medium.
- Add butter and the smashed garlic cloves to the same pan.
- Sauté garlic for 1–2 minutes, until aromatic and golden.
- Deglaze with Wine
- Pour in the white wine, scraping up browned bits from the pan.
- Let the wine simmer and reduce by half — about 1–2 minutes.
- Make the Roux
- Sprinkle in the flour, stirring to form a paste with the butter and wine.
- Cook for 1 minute, whisking constantly.
- Build the Sauce
- Slowly add the chicken broth, whisking to avoid lumps.
- Stir in the lemon juice, garlic powder, and Dijon mustard.
- Simmer gently for 2 minutes, until slightly thickened.
- Add the Cream
- Stir in the heavy cream (and Parmesan if using).
- Let the sauce simmer for another 2–3 minutes, stirring occasionally.
- Return the Pork Chops
- Place pork chops back in the pan and spoon sauce over the top.
- Simmer gently for 2–3 more minutes, or until chops are fully cooked and warmed through.
- Finish & Garnish
- Taste and adjust with more lemon juice or pepper, if desired.
- Garnish with chopped fresh cilantro or parsley before serving.
🍽 Serving Suggestions:
- Delicious served with:
- Mashed or roasted potatoes
- Buttered noodles
- Rice pilaf
- Roasted green beans or asparagus
- Don’t forget crusty bread to mop up the sauce!
Brining pork chops is the secret to achieving incredibly juicy pork chops with maximum flavor in every bite. It’s a simple but powerful technique that starts with a basic brining water recipe—a mix of water, kosher salt, dark brown sugar, and aromatic add-ins like rosemary, bay leaf, and peppercorns. This easy pork chop brine works by tenderizing the meat and infusing it with moisture and seasoning, ensuring your pork stays succulent whether you fry, bake, or grill it. If you’ve ever wondered how to make pork chops that are never dry, brining pork is your answer—and it only takes a few hours!
I followed the brining pork chops method from Spend With Pennies, and it has completely transformed how I cook pork. The balance of sweet and salty in the brine solution for pork creates a flavorful base that perfectly complements the creamy garlic sauce that follows. Even better, this easy brined pork chop recipe doesn’t require any fancy equipment—just a pot and a zip-top bag. Once you taste the difference, you’ll want to brine everything! It’s a game-changer for anyone who wants tender pork chops that are full of flavor from the inside out.
Adding white wine and Dijon mustard to the sauce takes these creamy garlic pork chops to a whole new level of flavor. The dry white wine adds a subtle acidity that lifts the richness of the cream, helping to balance the buttery texture with bright, crisp notes. As it simmers, the wine reduces and concentrates, bringing a gentle depth that pairs beautifully with the garlic and herbs. It’s a classic technique used in restaurant kitchens—and once you try it at home, you’ll see why!
The Dijon mustard brings a sharp, tangy element that gives the cream sauce for pork chops its signature savory kick. It blends seamlessly with the chicken broth, garlic, and lemon juice, creating a multi-dimensional sauce that’s bold yet smooth. These two ingredients not only complement the natural flavor of the pork but also make the sauce irresistibly spoon-worthy. Together, white wine and Dijon mustard turn a simple skillet sauce into a vibrant, gourmet addition to your dinner table.
Once your pork chops are perfectly brined and patted dry, it’s time for the magic to happen in the pan. Pan frying brined pork chops creates that irresistible golden crust while sealing in all the juicy flavor you worked so hard to build. A quick sear in a hot skillet with a splash of olive oil and butter gives you beautifully crispy pork chops on the outside, with tender, flavorful meat on the inside. The brine helps them stay moist while also enhancing the natural pork flavor—no dryness, no blandness, just pure, savory goodness.
The trick to frying pork chops is not to overcrowd the pan and to let them cook undisturbed until a gorgeous crust forms. These skillet pork chops are done in minutes, making them a perfect weeknight dinner. You’ll know you nailed it when the chops sizzle on contact and release easily once they’re ready to flip. Whether you’re a seasoned cook or just getting started, pan fried pork chops are a satisfying, stress-free way to turn a simple cut of meat into a crave-worthy meal.
Once your pan fried pork chops are beautifully golden and set aside to rest, it’s time to build the magic in the same skillet. Start by adding butter and fresh garlic cloves, letting them sizzle until fragrant. The leftover browned bits from the pork add a rich, savory base to the sauce. Next comes a splash of dry white wine—a flavor booster that deglazes the pan and adds depth. Let it simmer for a minute or two to cook off the alcohol and concentrate the flavor. These layers create the foundation of your creamy pork chop sauce, and you can already smell how good it’s going to be.
Now it’s time to stir in the flavor heroes: a sprinkle of flour, a pour of chicken broth, a splash of lemon juice, and a spoonful of Dijon mustard. Whisk until smooth, then pour in the heavy cream to bring it all together into a luscious, velvety sauce. For even more flavor, add a touch of garlic powder and, if you like, a handful of grated Parmesan cheese. Return the pork chops to the pan and let them simmer gently in the sauce so they soak up every drop of goodness. These creamy garlic pork chops aren’t just delicious—they’re a full-on flavor experience, packed with ingredients that turn weeknight dinner into something special.
When it’s time to serve these creamy garlic pork chops, you can go big and plate the whole pork chops for a rustic, hearty presentation, or slice them into thick, juicy strips for a more elegant, fork-ready dish. Either way, make sure to spoon that luscious garlic cream sauce—infused with white wine, Dijon mustard, and lemon—right over the top. The rich, flavorful sauce clings perfectly to the seared pork, turning each bite into something truly special. These pan fried pork chops look and taste restaurant-quality, but they come together easily in your own kitchen.
For a complete meal, serve your pork chops with roasted potatoes and garlic green beans. The crispy, golden potatoes soak up any extra cream sauce, while the green beans add a fresh, vibrant contrast to the rich, savory flavors. This combination not only looks beautiful on the plate but also hits all the right notes—creamy, crispy, juicy, and fresh. Whether it’s a casual family dinner or a cozy weekend gathering, these juicy pork chops with cream sauce are a guaranteed hit. Don’t forget the crusty bread to mop up every drop of that amazing skillet sauce!
These creamy garlic pork chops are the ultimate comfort food with a gourmet twist—perfect for any night you want something rich, flavorful, and satisfying. From the tender, brined pork chops to the silky, savory cream sauce made with white wine, garlic, and Dijon mustard, every step adds depth and deliciousness. Whether you serve them whole or sliced, paired with roasted potatoes and green beans, this dish is a true standout. Easy enough for a weeknight but impressive enough for guests, this pork chop recipe with cream sauce is sure to earn a regular spot on your dinner rotation.