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Pork Chops in Creamy White Wine Sauce

Pork chops in a creamy white wine sauce with shallots and herbs, seared until golden and finished in a silky, pale-golden pan sauce. The wine reduces by half, then cream and Dijon thicken it to coat the back of a spoon.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops 1 inch thick
Seasoning
  • 1 Salt and pepper to taste
Sear and sauce base
  • 2 tbsp olive oil
  • 2 shallots finely diced
  • 3 garlic cloves, minced
Wine and creamy sauce
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp fresh tarragon or thyme
Finish
  • 2 tbsp butter
  • 1 fresh tarragon for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the pork chops with salt and pepper, then sear in olive oil over medium-high heat for 4–5 minutes per side until golden. Transfer to a plate or bowl and set aside.
Build the white wine sauce
  1. In the same pan, cook the shallots for 2 minutes until softened, stirring as they turn glossy. Add the garlic and cook for 30 seconds until fragrant.
  2. Pour in the white wine and simmer for 2–3 minutes, scraping up browned bits from the bottom of the pan. Simmer until the wine reduces by about half.
Finish creamy and heat through
  1. Stir in the cream, Dijon mustard, and tarragon, then simmer for 4–5 minutes until the sauce coats the back of a spoon. Keep the simmer steady and watch for a pale-golden, aromatic consistency.
  2. Swirl in the butter, then return the pork chops to the pan and simmer for 3 minutes to heat through. Spoon sauce over the chops so they stay evenly coated.
Serve
  1. Garnish with fresh tarragon and serve immediately. Plate the chops and let the sauce pool around them.

Notes

Key pro tip: Keep the sauce at a gentle simmer once the cream goes in so it stays silky and doesn’t split. Store leftovers in the fridge up to 3 days in an airtight container; rewarm gently in a skillet with a splash of cream or wine to loosen. Freezing isn’t recommended because the cream sauce texture can change. Dietary swap: use half-and-half instead of heavy cream for a lighter version, though the sauce will be slightly less rich.