Go Back

Pork Chops in Creamy White Wine Sauce

Pork chops in creamy white wine sauce with shallots and herbs, seared until golden and finished in a silky pan sauce. The pale golden wine-cream reduces, then coats each chop for an elegant skillet dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops Use 1 inch thick.
  • 1 salt and pepper To taste.
Sear and aromatics
  • 2 tbsp olive oil
  • 2 shallots Finely diced.
  • 3 garlic Minced.
Creamy white wine sauce
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp fresh tarragon Or thyme.
  • 2 tbsp butter
  • 1 fresh tarragon For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the bone-in pork chops with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat and sear for 4–5 minutes per side until golden, then set aside.
Build the wine sauce
  1. In the same skillet, cook shallots for 2 minutes until softened. Add garlic and cook for 30 seconds, then pour in dry white wine and simmer 2–3 minutes, scraping up browned bits, until reduced by half.
Simmer until silky
  1. Stir in heavy cream, Dijon mustard, and fresh tarragon (or thyme). Simmer for 4–5 minutes until the sauce coats the back of a spoon, then swirl in butter.
  2. Return the pork chops to the skillet and simmer for 3 minutes until heated through. Garnish with fresh tarragon and serve.

Notes

For best browning, pat the pork chops dry before seasoning and don’t move them during the first sear. Store leftovers covered in the fridge up to 3 days; reheat gently in a skillet with a splash of cream or wine to loosen the sauce. Freezing is not recommended because the cream can break after thawing. For a lighter option, use half-and-half in place of heavy cream, expecting a thinner sauce.