Drunken Pork Chops
Elevate your weeknight dinner game with these flavorful Drunken Pork Chops, a rustic dish that combines tender, bone-in pork chops with a luscious white wine and garlic sauce. Perfectly seared and then simmered to perfection in a rich blend of dry white wine, low-sodium chicken broth, and aromatics like fresh thyme, garlic, and onions, this recipe delivers restaurant-quality results right in your own kitchen. The secret lies in the light roux, which thickens the sauce to silky perfection and blankets the pork chops in irresistible flavor. Ready in under an hour, this one-pan meal is perfect for busy evenings yet elegant enough for entertaining. Serve with creamy mashed potatoes, fluffy rice, or crusty bread to soak up every last drop of the savory sauce. Keywords: drunken pork chops, white wine sauce, tender pork chops, skillet dinner, easy weeknight recipes.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1.5 cups Dry white wine
- 1 cup Low-sodium chicken broth
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic
- 1 medium (diced) Onion
- 4 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons All-purpose flour
Instructions
Pat the pork chops dry with paper towels, then season them with the salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3 minutes on each side until golden brown. Remove the pork chops and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.
Add the butter to the skillet and let it melt. Sprinkle in the all-purpose flour and stir constantly to make a light roux. Cook for 1-2 minutes until the flour is golden and cooked through.
Slowly pour in the white wine, stirring constantly to deglaze the pan and incorporate the flour mixture. Bring the mixture to a simmer and let it reduce slightly for about 3 minutes.
Add the chicken broth and fresh thyme sprigs to the skillet, stirring to combine. Return the pork chops to the skillet, ensuring they are submerged in the sauce.
Reduce the heat to low, cover the skillet, and let the pork chops simmer for 20-25 minutes, or until they are cooked through and tender.
Remove the thyme sprigs from the sauce and discard. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the pork chops hot, spooned with the wine sauce on top. Pair with mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 11.7 g | ||
| Protein | 199.1 g | 398% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3114 mg | 66% | |
*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.
