Pork Chops a La Vivi
Elevate your weeknight dinner game with "Pork Chops a La Vivi," an irresistible dish featuring juicy, bone-in pork chops seared to golden perfection and bathed in a luxurious garlic cream sauce. This recipe combines simple pantry staples like garlic, onion powder, and fresh thyme with a decadent blend of white wine, chicken broth, and heavy cream to create a rich, velvety sauce that beautifully complements the tender pork. With a bright splash of lemon juice to balance the flavors, this dish comes together in just 40 minutes, making it perfect for busy evenings or casual entertaining. Serve with fluffy mashed potatoes, roasted vegetables, or your favorite grain for a restaurant-quality meal at home. Perfectly balanced and brimming with flavor, this pork chop recipe is sure to become a new family favorite!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 0.5 cup low-sodium chicken broth
- 0.25 cup white wine or dry sherry
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
Instructions
Take the pork chops out of the refrigerator 30 minutes before starting to let them come to room temperature.
Pat the pork chops dry with paper towels, then season both sides with salt, black pepper, garlic powder, and onion powder.
In a large skillet, heat the olive oil over medium-high heat.
Sear the pork chops for 3-4 minutes on each side or until golden brown. Remove the chops from the skillet and set aside on a plate.
Lower the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and white wine, using a wooden spoon to scrape any browned bits from the bottom of the skillet. Let the liquid reduce slightly, about 2-3 minutes.
Stir in the heavy cream and fresh thyme leaves, and simmer for 2 minutes to thicken the sauce.
Return the pork chops to the skillet, spoon the sauce over the top, and cover with a lid. Cook for an additional 8-10 minutes over low heat, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from the heat and stir in the lemon juice for a bright, tangy finish.
Serve the pork chops hot with the creamy sauce spooned over the top. Pair with mashed potatoes, steamed vegetables, or rice for a complete meal.
Nutrition Facts
Calories |
2788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.4 g | 262% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2659 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
