Serves 4
35 min
Pork Chop With White Wine Sauce
Recipe GLPR834fcc3b7d6d99
Tender, juicy bone-in pork chops are seared until golden and finished in a silky white wine cream sauce with sautéed mushrooms and onions. This classic French-inspired dish comes together in one skillet for an elegant yet simple weeknight dinner.
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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
1/2 cup dry white wine
1/4 cup heavy cream
Directions
Rub both sides of each pork chop evenly with the olive oil, then season generously with salt on both sides.
Heat a large heavy-bottomed skillet (cast iron works best) over medium-high heat for about 2 minutes until very hot. Place the pork chops in the pan and sear for 2–3 minutes without moving them, until the bottoms are golden brown. Flip the chops and cook for an additional 2 minutes on the second side.
Transfer the seared pork chops to a clean plate. Add the butter to the same hot skillet, then add the sliced mushrooms and onions. Sauté, stirring occasionally, for 2–3 minutes until the onions become soft and the mushrooms begin to release their moisture.
Pour in the white wine and let it simmer for about 1 minute, allowing the liquid to reduce by approximately half and concentrate in flavor. Lower the heat to medium-low, then stir in the heavy cream until fully combined and the sauce has a smooth, silky texture.
Return the pork chops to the skillet, nestling them into the cream sauce. Cover the pan with aluminum foil, reduce heat to low, and continue cooking for 5–8 minutes until the internal temperature of the pork reaches 145°F at the thickest part (not touching bone). Serve the pork chops immediately with the mushroom-wine sauce spooned over the top.
