What can I use instead of white wine?

Chicken broth can replace the dry white wine in this recipe. The sauce will lose the wine’s particular reduced flavor, but it will still have garlic, broth, cream, Parmesan, and seasonings. Non-alcoholic white wine is another option named in the source. If using wine, choose a dry style such as Chardonnay, Pinot Grigio, or Sauvignon Blanc.

Can I make half the recipe?

Yes, halve the listed ingredients to make two pork chops instead of four. The sauce will be a smaller quantity, so use a skillet that lets the liquid collect rather than spread too thinly. Keep the pork in a single layer when searing, even for a reduced batch. Watch the sauce as it reduces because a smaller amount can thicken sooner.

Should I use bone-in or boneless chops?

Center-cut, bone-in pork chops are the preferred choice for this recipe. The bone adds flavor to both the meat and sauce, and thicker, marbled chops tend to stay juicier. Loin chops can also work, though they are leaner. Boneless chops are usable but more prone to drying, so salting them before searing is especially helpful.

Why is my sauce too thin?

The sauce needs time at a simmer to reduce and thicken after the broth mixture is added. It should first come to a boil, then simmer for about 8 to 10 minutes with occasional stirring. Adding the liquid in small splashes while stirring helps the flour mixture absorb it smoothly. Give the Parmesan time to incorporate over low heat before judging the final consistency.

Can I use packaged grated Parmesan?

Freshly grated Parmesan from a block is the recommended choice for this sauce. It melts more smoothly than packaged shredded cheese, which can contain cellulose that affects melting. Add it gradually over low heat while stirring continuously for the most even result. Grate the cheese before beginning, since the sauce is ready for it after the reduction step.

Garlic Parmesan Pork Chops with White Wine Cream Sauce

By Nina SolanoOct 8, 2026

Prep

15 min

Cook

35 min

Total

50 min

Servings

Jump to recipe

Fifty minutes gets these garlic Parmesan pork chops from prep to plate, with one skillet handling the sear and the sauce for a busy weeknight. Pork chops finish in a savory white-wine cream sauce thickened with Parmesan, with golden, crisp edges from a quick flour coating.

Center-cut, bone-in chops are used here, seasoned with salt, pepper, and Italian seasoning before a light flour coating. The sauce starts with a white-wine deglaze, then garlic, butter, and flour. Chicken broth, beef broth, cream, Worcestershire, Dijon, honey, bouillon, and dried herbs make the base; gradually added freshly grated Parmesan gives it a savory finish. Lemon juice is optional at the end for balance in the finished sauce.

Watch for browned fond on the skillet after the pork sears; scraping it into the wine supplies flavor to the sauce. The liquid should boil before it settles into a simmer and reduces. Avoid crowding the skillet, which steams the chops instead of crisping them, and add Parmesan only over low heat while stirring so it incorporates smoothly instead of pooling.

Serve the chops with mashed potatoes and roasted carrots, as directed, or choose roasted broccoli or green beans from the suggested pairings. The recipe notes that leftovers freeze and reheat well, making the full batch useful beyond the first dinner.

Why you'll love this recipe

Keeps dinner moving in one skillet because the browned pork rests while the same pan builds the wine, broth, and Parmesan sauce.
Uses familiar pantry seasonings and broth because Italian seasoning, dried herbs, Dijon, Worcestershire, and bouillon create a layered sauce without specialty equipment.
Makes thick pork chops practical because a quick pound, seasoning rest, and batch sear help the meat cook tenderly before finishing in sauce.
Avoids a separate side sauce because the white wine deglazes the skillet fond directly, carrying the browned bits into every spoonful.
Fits a complete weeknight plate because the sauce is substantial enough for mashed potatoes while roasted carrots cook alongside the pork.
Builds flexible flavor with optional lemon juice because it can be stirred in at the end when a brighter finish suits the rich sauce.

Instructions

Place plastic wrap over the pork chops and use the textured side of a meat mallet to pound the meat.

Season both sides of the pork chops with salt, pepper, and Italian seasoning.

If possible, let the seasoned pork chops sit at room temperature for 35-45 minutes; if short on time, season just before searing.

Combine the chicken broth, beef broth, heavy cream, Worcestershire sauce, Dijon mustard, honey, chicken bouillon cube, onion powder, oregano, basil, and dried parsley in a large measuring cup with a spout.

Measure out the remaining ingredients before beginning.

Sprinkle the pork chops with flour and rub it over both sides.

Heat olive oil in a large skillet over medium-high heat.

Sear the pork chops in batches for 2-3 minutes on the first side and 1-2 minutes on the second side, searing extra-thick cuts a little longer.

Set the pork chops aside and let them rest.

Turn off the heat, add the white wine, then set the heat to medium.

Use a silicone spatula to scrape the bottom and sides of the skillet.

Bring the wine to a gentle bubble and reduce for 2 minutes.

Add the garlic and cook for 2-3 minutes more, until the liquid has reduced by half.

Add the butter and flour and stir to combine.

Cook the butter and flour mixture for 1-2 minutes.

Add the sauce mixture in small splashes, stirring continuously.

Bring the sauce to a boil, then reduce it to a simmer.

Simmer and reduce the sauce for about 8-10 minutes, stirring occasionally.

Reduce the heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously.

Stir in the lemon juice, if using.

Return the pork chops to the skillet and spoon the sauce on top.

Heat through for 3-5 minutes.

Garnish with parsley and serve with mashed potatoes and roasted carrots.

FAQ

Yes, measure the remaining ingredients and combine the sauce ingredients before starting the skillet work. This leaves the searing and sauce-making steps easier to manage when dinner time arrives. Seasoning the chops 35 to 45 minutes before searing is also part of the recipe when time allows. Pound the pork first, since the seasoning should reach both sides of the flattened chops.

Garlic Parmesan Pork Chops with White Wine Cream Sauce

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Dinner Pork American One Pot

Garlic Parmesan Pork Chops with White Wine Cream Sauce

Name: Garlic Parmesan Pork Chops with White Wine Cream Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 pork chops (center cut); salt (to taste); black pepper (to taste); 2 tsp Italian seasoning; 0.25 cup flour (for coating pork); 1 tbsp olive oil (1-2 tablespoons); 1 cup chicken broth; 0.75 cup beef broth (can substitute chicken broth); 0.25 cup heavy cream; 1 tsp Worcestershire sauce; 1 tsp Dijon mustard; 1 tsp honey; 0.5 chicken bouillon cube; 0.5 tsp onion powder; 0.5 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp dried parsley; 0.75 cup dry white wine; 4 cloves garlic (minced); 3 tbsp butter; 3 tbsp flour (for sauce); 0.5 cup Parmesan cheese (freshly grated); 2 tsp fresh lemon juice (optional); fresh parsley (for garnish)

By Nina SolanoOct 8, 2026

Prep

15 min

Cook

35 min

Total

50 min

Servings

Jump to recipe

Why you'll love this recipe

Keeps dinner moving in one skillet because the browned pork rests while the same pan builds the wine, broth, and Parmesan sauce.
Uses familiar pantry seasonings and broth because Italian seasoning, dried herbs, Dijon, Worcestershire, and bouillon create a layered sauce without specialty equipment.
Makes thick pork chops practical because a quick pound, seasoning rest, and batch sear help the meat cook tenderly before finishing in sauce.
Avoids a separate side sauce because the white wine deglazes the skillet fond directly, carrying the browned bits into every spoonful.
Fits a complete weeknight plate because the sauce is substantial enough for mashed potatoes while roasted carrots cook alongside the pork.
Builds flexible flavor with optional lemon juice because it can be stirred in at the end when a brighter finish suits the rich sauce.

Ingredients

Servings4

•4 pork chops (center cut)
•salt (to taste)
•black pepper (to taste)
•2 tsp Italian seasoning
•0.25 cup flour (for coating pork)
•1 tbsp olive oil (1-2 tablespoons)
•1 cup chicken broth
•0.75 cup beef broth (can substitute chicken broth)
•0.25 cup heavy cream
•1 tsp Worcestershire sauce
•1 tsp Dijon mustard
•1 tsp honey
•0.5 chicken bouillon cube
•0.5 tsp onion powder
•0.5 tsp dried oregano
•0.5 tsp dried basil
•0.5 tsp dried parsley
•0.75 cup dry white wine
•4 cloves garlic (minced)
•3 tbsp butter
•3 tbsp flour (for sauce)
•0.5 cup Parmesan cheese (freshly grated)
•2 tsp fresh lemon juice (optional)
•fresh parsley (for garnish)

Instructions

1
Place plastic wrap over the pork chops and use the textured side of a meat mallet to pound the meat.
2
Season both sides of the pork chops with salt, pepper, and Italian seasoning.
3
If possible, let the seasoned pork chops sit at room temperature for 35-45 minutes; if short on time, season just before searing.
4
Combine the chicken broth, beef broth, heavy cream, Worcestershire sauce, Dijon mustard, honey, chicken bouillon cube, onion powder, oregano, basil, and dried parsley in a large measuring cup with a spout.
5
Measure out the remaining ingredients before beginning.
6
Sprinkle the pork chops with flour and rub it over both sides.
7
Heat olive oil in a large skillet over medium-high heat.
8
Sear the pork chops in batches for 2-3 minutes on the first side and 1-2 minutes on the second side, searing extra-thick cuts a little longer.
9
Set the pork chops aside and let them rest.
10
Turn off the heat, add the white wine, then set the heat to medium.
11
Use a silicone spatula to scrape the bottom and sides of the skillet.
12
Bring the wine to a gentle bubble and reduce for 2 minutes.
13
Add the garlic and cook for 2-3 minutes more, until the liquid has reduced by half.
14
Add the butter and flour and stir to combine.
15
Cook the butter and flour mixture for 1-2 minutes.
16
Add the sauce mixture in small splashes, stirring continuously.
17
Bring the sauce to a boil, then reduce it to a simmer.
18
Simmer and reduce the sauce for about 8-10 minutes, stirring occasionally.
19
Reduce the heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously.
20
Stir in the lemon juice, if using.
21
Return the pork chops to the skillet and spoon the sauce on top.
22
Heat through for 3-5 minutes.
23
Garnish with parsley and serve with mashed potatoes and roasted carrots.