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Pork Chops in Creamy White Wine Sauce

Pork chops in creamy white wine sauce with shallots and herbs: silky, pale golden, and aromatic. Sear the chops until golden, then simmer the wine to a reduction and coat the meat in a spoon-thick cream sauce.
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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
  

bone-in pork chops
  • 4 bone-in pork chops (1 inch thick)
salt and pepper
  • 1 salt and pepper to taste
olive oil
  • 2 tbsp olive oil
shallots
  • 2 shallots, finely diced
garlic
  • 3 garlic, minced
white wine
  • 0.5 cup dry white wine
heavy cream
  • 1 cup heavy cream
Dijon mustard
  • 1 tbsp Dijon mustard
tarragon
  • 1 tsp fresh tarragon (or thyme)
butter
  • 2 tbsp butter
fresh tarragon garnish
  • 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; set aside on a plate.
Build the wine sauce
  1. In the same pan, cook the shallots over medium heat for 2 minutes until softened, stirring to pick up browned bits.
  2. Add the garlic and cook for 30 seconds, just until fragrant and lightly sizzling.
  3. Pour in the dry white wine and simmer for 2–3 minutes, scraping up browned bits, until the liquid is reduced by about half.
  4. Stir in the heavy cream, Dijon mustard, and fresh tarragon (or thyme), then simmer for 4–5 minutes until the sauce coats the back of a spoon.
  5. Swirl in the butter, return the pork chops to the pan, and simmer for 3 minutes to heat through.
Serve
  1. Garnish with fresh tarragon and serve, spooning the pale golden sauce over the chops so it pools naturally.

Notes

Pro tip: keep the pork chops at least 1 inch thick and avoid moving them during searing so you get a consistent golden crust. Refrigerate leftovers in a sealed container up to 3 days and reheat gently in a skillet; freeze not recommended because cream sauces can split. For a lighter option, swap part of the heavy cream with half-and-half and simmer slightly longer until it coats the spoon.