White Wine Pork Chops
Elevate your weeknight dinner game with these tender and juicy White Wine Pork Chops, a dish that combines elegance and simplicity. Perfectly seasoned bone-in pork chops are seared to golden perfection, then simmered in a luscious sauce made from dry white wine, chicken broth, and a splash of heavy cream for richness. Fresh thyme and parsley add a fragrant, herbal touch that beautifully complements the creamy garlic-infused base. Ready in just 35 minutes, this one-skillet recipe delivers restaurant-quality flavors while being easy enough for busy nights. Serve these pork chops alongside mashed potatoes, roasted vegetables, or crusty bread to soak up the velvety sauce. Whether you’re hosting guests or treating yourself, these White Wine Pork Chops are sure to make an impression.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Chicken broth
- 1 quarter cup Heavy cream
- 4 sprigs Fresh thyme
- 2 tablespoons Fresh parsley, chopped
Instructions
Season both sides of the pork chops with salt, ground black pepper, and paprika.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it reduce by about half, approximately 5 minutes.
Stir in the heavy cream and add the fresh thyme sprigs. Return the pork chops to the skillet, nestling them in the sauce.
Cover the skillet and simmer on low heat for 10 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Remove the pork chops and thyme sprigs from the skillet, and allow the sauce to simmer for another 2-3 minutes until slightly thickened.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed. Pour the sauce over the pork chops.
Garnish with chopped parsley and serve hot with your choice of sides.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 492 mg | 10% | |
*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.
