I always like to make Pork Chops at home because of its three qualities, its versatility, deliciousness, and easy-to-cook methodology. One of the best ways to prepare pork chops is by pan-frying them to a perfect golden brown. Pan-fried pork chops in white wine sauce is an elegant and flavorful dish that's perfect for a weeknight dinner or a special occasion. I will walk you through the steps to make this delicious dish and provide tips and tricks for perfect results.
Preparing the Pork Chops
Personally, I recommend you opt for the Bone-in pork chops because they have more flavors and are less likely to dry out during cooking. Before pan-frying, it's important to remove the pork chops from the refrigerator and let them sit at room temperature for at least 30 minutes. This will allow the pork chops to cook evenly and prevent them from being tough.
Seasoning the pork chops is the next step. You can use a simple seasoning blend of salt, pepper, and garlic powder, or get creative with herbs and spices like thyme, rosemary, or paprika. Rub the seasoning all over the pork chops, making sure to cover both sides.
Pan-frying the Pork Chops
To pan-fry the pork chops, you'll need a heavy-bottomed skillet or cast-iron pan. Heat the skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the pork chops and cook for 3-4 minutes on each side until golden brown. Use a meat thermometer to check the internal temperature of the pork chops. The safe internal temperature for pork is 145°F.
How to make White Wine Sauce
The white wine sauce is what makes this dish special. To make the sauce, get some butter, flour, chicken broth, and white wine. Melt the butter in a separate skillet and add flour to make a roux. Cook the roux for a few minutes until it turns golden brown. Then, gradually add the white wine and chicken broth, whisking constantly until the sauce thickens. Simmer the sauce for a few minutes until it's smooth and creamy.
Pro Tips for Perfect Pan-Fried Pork Chops in White Wine Sauce
To ensure that your pan-fried pork chops in white wine sauce come out perfectly every time, consider the tips and tricks I am telling you down here:
A heavy-bottomed skillet or cast-iron pan is recommended for pan-frying pork chops. This type of skillet distributes heat evenly and helps to create a nice crust on the pork chops.
After cooking the pork chops, it's important to let them rest for a few minutes before serving. This allows the juices to redistribute, making the pork chops more tender and juicy.
Storing the leftovers
If you have leftover pork chops, you can store them in an airtight container in the refrigerator for up to three days. To reheat, place the pork chops in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes or until heated through.
Q1. Can I use boneless pork chops for this recipe?
Yes, you can use boneless pork chops, but bone-in pork chops are recommended for more flavor and juiciness.
Q2. Can I use red wine instead of white wine?
While white wine is recommended for this recipe, you can use red wine if you prefer. Just keep in mind that the flavor and color of the sauce will be different.
Q3. How do I know when the pork chops are done?
Use a meat thermometer to check the internal temperature of the pork chops. The safe internal temperature for pork is 145°F.
Q4. Can I make the sauce ahead of time?
Yes, you can make the sauce ahead of time and reheat it before serving. Just make sure to whisk it well to ensure that it's smooth and creamy.
Q5. What are some other side dishes that go well with pan-fried pork chops in white wine sauce?
Roasted vegetables, mashed potatoes, or a green salad are all great side dishes that pair well with this dish.
Pan-fried pork chops in white wine sauce are a delicious and elegant dish that's perfect for your parties and dinners. With a few simple ingredients and some basic cooking techniques, you can create a flavorful and impressive meal that will delight your family and guests.
Pan Fried Pork Chops in White Wine Sauce with Spinach and Beans
- 2 Tablespoons Butter
- 2 Tablespoons olive oil
- 2 center-cut pork chops, bone-in
- Salt/Pepper , to taste
- ¼ cup all-purpose flour
- 2 garlic cloves, minced
- ¼ cup dry white wine
- ¼ cup chicken broth
- 1 lemon, cut into wedges
Spinach and Beans:
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 14 oz. white beans
- 10 oz. fresh baby spinach
Pork Chops and Wine Sauce:
- Over medium-high heat, melt the butter in a large skillet (preferably cast iron), then add the olive oil.
- Sprinkle both sides of the pork with salt and pepper, then dredge each side into the flour.
- Sear each side of the pork chops until they’re a light golden brown, about 3-4 minutes on each side.
- Remove the pork chops from the skillet for now and set aside on a plate.
- Add the garlic to the pan and cook until fragrant, about a minute.
- Add the white wine and cook until it is reduced by half, about 5 minutes.
- Add the chicken broth and pork chops back to the pan.
- Squeeze half of the lemon over the pork chops and continue to simmer until the pork chops are a deep golden brown and cooked through, about 20 minutes. (Time varies based on thickness of the pork) – You can also put the pan in the oven at 325 for 20 minutes to finish cooking the pork that way.
Spinach + Beans:
- Heat the olive oil in a large skillet over medium-high heat, then add the minced garlic and cook for about one minute.
- Add the white beans and spinach and toss gently with a rubber spatula. Cook just 3-4 minutes, until the spinach just begins to wilt.
- Place a bed of spinach and beans on a serving plate and top with that delicious pork! Enjoy!
- Pinot Grigio, unoaked Chardonay, and Sauvignon Blanc are great cooking wines.