Deliciously seasoned pork chops seared to perfection and finished with a rich white wine butter sauce.
Ingredients
- 2–4 thick bone-in pork chops
- Salt & freshly ground black pepper
- Garlic powder (optional)
- 1–2 tbsp Olive oil (or neutral oil)
- ½ cup dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay)
- 2–3 tbsp unsalted butter
- 1 small shallot or 2 cloves garlic (finely minced)
- ½ cup chicken broth (optional but recommended)
- Fresh thyme or rosemary (optional)
- Splash of lemon juice (optional, for brightness)
Instructions
- 1
Take chops out of the fridge 20–30 minutes before cooking. Pat dry really well. Season generously on both sides with salt, pepper, and a little garlic powder.
- 2
Heat a large skillet (cast iron or stainless is best) over medium-high heat. Add 1–2 tbsp oil. When hot and shimmering, add pork chops. Sear 3–4 minutes per side, until deeply golden.
- 3
Lower heat to medium. Continue cooking until internal temp reaches 135–140°F (they’ll rise to 145 while resting). If chops are very thick: Cover loosely and cook another 5–8 minutes, flipping once. Remove chops to a plate and tent loosely with foil.
- 4
Using the same pan (don’t wipe it out): Lower heat to medium-low. Add shallot or garlic → sauté 30–60 seconds. Pour in white wine to deglaze. Scrape up all browned bits. Simmer 2–3 minutes until reduced by about half. Add chicken broth (optional but great) and herbs. Simmer 2–3 more minutes. Turn heat low, then whisk in butter 1 tbsp at a time. Optional: squeeze of lemon juice to brighten. Taste and adjust salt.
- 5
Return pork chops to the pan just to coat with sauce (1–2 minutes). Spoon sauce over the top and serve.