These Pork Chops with Garlic White Wine Sauce are a new favorite, easy dinner recipe around here. Pan-fry the pork chops and finish in the oven. Make the sauce, done. One skillet, little mess. Tender and delicious!
Table of contents
This simple skillet pork chop recipe was adapted from a recently read recipe in Food & Wine Magazine. Their version had shallots, I believe, and red wine. It was good, but my husband liked this much better when I made a few changes to the original recipe.
My husband LOVED this recipe! Of course, he is a big pork fan. They must be bone-in chops! They have extra flavor and are more fun to eat according to him. I agree.
Serve a nice, simple dinner salad topped off with some Fresh Homemade Ranch Dressing with these pork chops.
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To make skillet Pork Chops with Garlic White Wine Sauce you will need,
- Bone-in Pork Chops about 1-inch thick
- Canola or Olive Oil
- Fresh Garlic, chopped
- Dry White Wine
- Fresh Rosemary (optional)
- Fresh Parsley, chopped
How to make this pork chop recipe
To start, sprinkle salt and pepper over both sides of the pork chops.
Preheat the oven to 350-degrees.
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!
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.
Okay, now for the cooking time here. The original recipe said to cook for 10 minutes until the internal temperature of the meat reaches 130-degrees.
When is pork done?
Well, in writing this recipe, I found this information at Pork.org... The USDA recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F, followed by a three-minute rest.
In my first attempt cooking these skillet pork chops, 10 minutes was too long, and I overcooked them slightly. When I took them out of the oven, they were over 155 degrees.
Now I know all ovens vary, and the thickness of the meat isn't always exact. So, get out a meat thermometer and test the meat after about 5 minutes.
On this particular batch, the temperature was between 140 - 145 degrees when I removed them from the oven, and they were great!
Remember, the temperature will rise slightly while the meat is resting!
Making the 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.
In the hot skillet, melt a little 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 been reduced by half. Lower the heat if necessary.
After the wine has reduced, add a bit more 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.
And that is it! Pork Chops with Garlic White Wine Sauce. Enjoy!
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Pork Chops with Garlic White Wine Sauce
- 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
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 140 and 145 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.
This was excellent - the best pork chops I've ever had!