Pork Chops with Shallots in White Wine Sauce
Savor the elegance of perfectly seared pork chops bathed in a rich, velvety white wine sauce infused with the sweetness of caramelized shallots and the earthy aroma of fresh thyme. This easy yet gourmet recipe for Pork Chops with Shallots in White Wine Sauce comes together in just 35 minutes, making it ideal for both busy weeknights and special occasions. The juicy, bone-in pork chops are seasoned to perfection and paired with a luxurious sauce finished with a touch of heavy cream for added decadence. Serve these flavorful chops alongside creamy mashed potatoes or roasted vegetables for a complete and memorable meal. Perfect for lovers of savory, skillet-cooked recipes, this dish combines simplicity and sophistication in every bite.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces shallots, thinly sliced
- 0.5 cup dry white wine
- 0.5 cup low-sodium chicken broth
- 4 sprigs fresh thyme
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Season the pork chops on both sides with salt, black pepper, and garlic powder.
In a large skillet, heat the olive oil over medium-high heat.
Add the pork chops to the skillet and sear them for 3-4 minutes per side, or until golden brown. Remove the pork chops from the skillet and set them aside on a plate.
Reduce the heat to medium, add the butter to the skillet, and let it melt.
Add the sliced shallots to the skillet and cook for 2-3 minutes, stirring occasionally, until softened and fragrant.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and thyme sprigs to the skillet, stirring to combine.
Return the pork chops to the skillet, nestling them into the sauce. Cover the skillet and let the pork chops cook for another 7-10 minutes, or until they reach an internal temperature of 145°F (63°C).
Remove the pork chops from the skillet once cooked and place them on a serving platter. Cover loosely with foil to keep warm.
Reduce the heat to low and stir the heavy cream into the sauce. Simmer the sauce for 2-3 minutes, or until slightly thickened. Discard the thyme sprigs.
Taste the sauce and adjust the seasoning with additional salt or pepper, if needed.
Pour the shallot and white wine sauce over the pork chops. Garnish with chopped parsley, if using.
Serve immediately with your favorite sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.4 g | 224% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 195.1 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2825 mg | 60% | |
*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.
