Pork Chops Braised in White Wine
Indulge in the comforting flavors of Pork Chops Braised in White Wine, a dish that combines tender, bone-in pork chops with a rich, aromatic sauce. This one-pan wonder begins with golden-seared pork chops, layered with the deep sweetness of caramelized onions, fragrant garlic, and a savory medley of fresh rosemary and thyme. Braised to perfection in dry white wine and chicken stock, the chops emerge juicy and infused with subtle notes of herbs and wine. Enhance the sauce with a touch of velvety heavy cream for extra indulgence, and garnish with fresh parsley for a burst of freshness. Perfectly paired with creamy mashed potatoes or crusty bread, this dish elevates weeknight dinners and special occasions alike. Ready in just an hour, it’s the ultimate combination of elegance and simplicity.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (sliced thinly)
- 3 cloves garlic cloves (minced)
- 1 tablespoon all-purpose flour
- 1 cup dry white wine
- 1 cup chicken stock
- 2 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 2 tablespoons heavy cream (optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season both sides of the pork chops with 1 teaspoon of salt and 1 teaspoon of black pepper. Allow them to sit at room temperature while you prepare the other ingredients.
Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the pork chops for 2-3 minutes per side, or until they develop a golden-brown crust. Work in batches if needed to avoid overcrowding the pan. Remove the pork chops and set them aside.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until they are soft and translucent.
Add the minced garlic and cook for an additional 1 minute, just until fragrant.
Sprinkle the flour over the onions and garlic, and stir well to coat. Cook for about 1 minute to remove the raw flour taste.
Slowly pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock, rosemary, and thyme. Bring the mixture to a gentle simmer.
Return the pork chops to the skillet, nestling them into the sauce. Cover the skillet with a lid and reduce the heat to low. Let the pork chops braise gently for 25-30 minutes, turning them once halfway through.
Optional: If you want a richer sauce, stir in the heavy cream during the last 5 minutes of cooking.
Remove the pork chops from the skillet and discard the rosemary and thyme sprigs. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the pork chops hot, spooning the sauce over the top. Garnish with fresh parsley and serve alongside mashed potatoes or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 4173 mg | 181% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.4 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3039 mg | 65% | |
*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.
