Pan Seared Pork Chops in White Wine Sauce
Elevate your weeknight dinner with these succulent Pan Seared Pork Chops in White Wine Sauce—an effortless gourmet recipe showcasing perfectly seared pork chops simmered in a rich, aromatic sauce. Infused with the delicate flavors of dry white wine, fresh thyme, and a touch of cream, this dish achieves a flawless balance of savory and indulgent. The golden crust on the well-seasoned pork chops and the velvety consistency of the reduced sauce make every bite a culinary delight. Ready in just 30 minutes, this recipe is perfect for impressing guests or treating yourself to a restaurant-worthy meal at home. Serve these tender pork chops with roasted vegetables or creamy mashed potatoes for an unforgettable pairing.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 2 tablespoons Unsalted butter
- 1 cup Dry white wine
- 1 cup Chicken broth
- 4 sprigs Fresh thyme sprigs
- 1 tablespoon Heavy cream
Instructions
Pat the pork chops dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the pork chops to the skillet. Sear for 3-4 minutes on each side, or until golden brown. Remove the pork chops from the skillet and set them aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the garlic cloves, smashing them slightly with the back of a knife, and sauté until fragrant, about 1 minute.
Deglaze the pan by pouring in the white wine and scraping up any brown bits from the bottom of the skillet. Bring the wine to a simmer and let it reduce by half, about 3-4 minutes.
Add the chicken broth and thyme sprigs to the skillet, and stir to combine. Return the pork chops to the skillet, nestling them into the liquid.
Reduce the heat to low, cover the skillet, and simmer for 6-8 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the pork chops from the skillet and cover them loosely with foil to rest.
Increase the heat to medium-high and allow the sauce to reduce slightly, about 2-3 minutes. Stir in the heavy cream to finish the sauce, and adjust seasoning with additional salt or pepper, if needed.
Return the pork chops to the skillet to warm them briefly, then serve drizzled with the white wine sauce. Garnish with additional thyme sprigs, if desired.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3218 mg | 140% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.8 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1899 mg | 40% | |
*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.
