By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
210 cal · 25 min
Pork Chop with White Wine Sauce
Recipe GLPR9883bef88afb6e
Tender, seasoned pork chops seared until golden and finished in a silky white wine cream sauce with sautéed mushrooms and onions. This elegant yet simple dish comes together in about 25 minutes and is naturally gluten-free, making it perfect for weeknight dinners or special occasions.
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Ingredients
4 Bone-in pork chops, 3/4-inch thick
1 tablespoon Olive oil
1 tablespoon Salt
1 tablespoon Butter
8 ounces Sliced mushrooms
1 Yellow onion, sliced
½ cup Dry white wine (such as Chardonnay or Chablis)
¼ cup Heavy cream
Directions
Lightly coat both sides of each pork chop with olive oil and season generously with salt.
Heat a large heavy-bottomed skillet (cast iron works well) over medium-high heat for about 2 minutes until hot. Carefully place the pork chops in the pan and sear for 2–3 minutes until the undersides develop a golden-brown crust. Flip the chops and cook for another 2 minutes. Transfer the cooked chops to a plate and set aside.
In the same skillet, add the butter, sliced mushrooms, and onions. Sauté over medium heat for 2–3 minutes, stirring occasionally, until the onions become soft and translucent.
Pour in the white wine and cook for about 1 minute, allowing the liquid to reduce by approximately half and the alcohol to cook off.
Reduce the heat to low and stir in the heavy cream until the sauce is smooth and well combined.
Return the pork chops to the skillet, nestling them into the sauce. Cover with aluminum foil and continue cooking on low heat until the internal temperature of the thickest part of each chop reaches 145–150°F (63–66°C), about 5–7 minutes. Serve immediately with the creamy sauce spooned over the chops.
Comments
All ingredients are standard stock at every major Charlotte grocer—Harris Teeter, Food Lion, Kroger, Walmart, and ALDI all carry pork chops, mushrooms, onions, white wine, and cream without hunting. At current prices, figure $12–15 for four pork chops, $2–3 for mushrooms and onion, and $3–4 for wine and cream, landing around $4–5 per serving depending on chop thickness, which is reasonable for weeknight protein. The stated 25 minutes is honest if you use thin-cut chops; thicker cuts (which most people buy) need 30–35 minutes total, and the recipe likely needs clarification on searing time and sauce reduction. This is straightforward skillet cooking with no fussy steps, minimal active attention once the sauce simmers, and it reheats acceptably in a low oven, though the sauce can break slightly if microwaved.
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