Pork Chops with Garlic White Wine Sauce. Pan-fry the pork chops and finish in the oven. One skillet, little mess. Tender and delicious!
Author: Cook This Again, Mom!
1tablespoonCanola Oilor Olive Oil
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.
Course: Main, Main Course
Keyword: garlic pork chop, oven cooked pork chop, pan fried pork chop, pork chop, pork chop with garlic sauce, pork chop with garlic wine sauce