If you're looking for a garlic pork chop recipe that feels a little special without a lot of effort, this is it. A quick pan sear, a few minutes in the oven, and a simple garlic white wine sauce made right in the same skillet. One pan, minimal cleanup, and dinner is on the table in about 30 minutes.
Reader Review
"This is a wonderful recipe, delicious, easy, and quick. I added sliced mushrooms to the white wine garlic sauce while it was reducing for extra flavor." -Peter
Ingredients needed
- Bone-in Pork Chops, about 1-inch thick - My husband prefers bone-in chops. They have more flavor than boneless, and the extra thickness means you can get a great sear without overcooking the inside.
- Canola or Olive Oil - For searing. A neutral oil handles the high heat well.
- Salt and Pepper - Simple seasoning that goes on before the chops hit the pan. Don't skip this step, it makes a difference in the crust.
- Fresh Garlic, chopped - The star of the sauce. Four cloves gets you a bold, savory flavor without being overwhelming. Fresh is important here; jarred garlic won't give you the same punch.
- Dry White Wine - The key ingredient in the garlic white wine sauce. It deglazes the pan, picks up all the browned bits, and reduces into something really special. Stick with a dry variety like a Pinot Grigio or Sauvignon Blanc.
- Butter - Added in two stages to build a rich, glossy sauce. The butter at the end is what makes it silky and restaurant-worthy.
- Fresh Rosemary - Optional, but worth it. It goes in the pan while the chops finish cooking and adds a subtle earthy note to the meat.
- Fresh Parsley - Chopped fresh and added at the very end. It brightens the dish and makes it look pretty on the plate.
Prefer to skip the wine?
Chicken broth is a great substitute. For a little extra flavor, add a small squeeze of fresh lemon juice to the broth before adding it to the pan.
Serve these Pork Chops in Garlic White Wine Sauce with Garlic Parmesan Smashed Potatoes or maybe a simple side salad with Garlic Ranch Dressing.
Cooking the Pork Chops
To start, sprinkle salt and pepper over both sides of the pork chops. Preheat the oven to 350° F.
Heat a skillet (cast iron works great!) over medium to medium-high heat. You want to get a perfect sear, so make sure the pan gets hot!
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When you are sure the pan is ready, drizzle in the oil and carefully lay in the seasoned pork chops.
Cook until the pork chops are nicely browned, about 3 minutes. Turn the chops over.
Beautiful!
At this point, toss in a sprig of rosemary if you are using it. Continue to cook for about 2-3 minutes. Then place the skillet pork chops in the preheated oven to finish cooking the meat.
When is pork done?
A meat thermometer is your best friend with pork chops. I learned this the hard way. No one likes a dry pork chop.
The safe internal pork cooking temperature is 145° F. Remember to check in the thickest part of the chop. I start checking when the pork chops have been in the oven for about 5 minutes. They may take longer depending on the thickness of the chop. This batch came out between 145-150 degrees and was just right.
Keep in mind the temperature will continue to climb a little as the chops rest, so pull them just before they hit your target.
How to Make Garlic White Wine Sauce
When the chops are done, remove them from the skillet and set them aside to rest. Remove and toss out the rosemary. We are done with it.
Place the skillet back on the stove over medium heat.
Melt a tablespoon of butter in the hot skillet, add the chopped garlic, and stir for about 30 seconds, just long enough to get it fragrant. Don't walk away here; garlic burns fast.
Add the white wine and stir, scraping up the browned bits from the bottom of the pan. Those bits are flavor, and the wine pulls them right up. Bring the garlic white wine sauce to a simmer and let it reduce by half, lowering the heat if needed.
Stir in the remaining butter until melted and silky. Turn off the heat and return the chops to the skillet and smother them in the sauce. Top with a little chopped parsley and they are ready!
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Complete Recipe
Pork Chops with Garlic White Wine Sauce
Ingredients
- 1 pound Pork Chops bone-in
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 tablespoon Canola Oil or Olive Oil
- 3 tablespoons Butter
- 4 cloves Garlic
- ⅓ cup White Wine
- 1 sprig Rosemary
- 1 tablespoon Parsley chopped
Instructions
Cooking the pork chops
- Heat a skillet over medium to medium-high heat.
- Preheat the oven to 350-degrees.
- To start, sprinkle salt and pepper over both sides of the pork chops.
- Drizzle oil in the heated pan and carefully lay in the seasoned pork chops.
- Cook until the pork chops are nicely browned, about 3 minutes.
- Turn the chops over and place the sprig of rosemary in the pan. Cook for another 2-3 minutes.
- Place the pan in the preheated oven and bake for 5-7 minutes. Cook the chops until the internal temperature reaches between 145 and 150 degrees. The temperature will continue to rise slightly as they rest.
Making the sauce
- Remove the pork chops from the pan, toss out the rosemary and return the skillet to the stove over medium heat.
- In the hot skillet, melt 1 tablespoon of the butter. Add the chopped garlic and stir. Cook for only about half a minute so that the garlic does not burn.
- Next, pour in the white wine and stir well. Bring the garlic white wine sauce to a simmer and continue to cook until it has reduced by half. Lower the heat if necessary.
- After the wine has reduced, add the remaining 2 tablespoons of butter and stir until it has completely melted. Turn off the heat.
- Place the pork chops on the plates and cover with the garlic white wine sauce. Top it all off with some freshly chopped parsley.
Peter Theroux says
This is a wonderful recipe, delicious, easy, and quick. I added sliced mushrooms to the white wine garlic sauce while it was reducing for extra flavor.
Anna says
This was excellent - the best pork chops I've ever had!