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Pork Chops in Creamy White Wine Sauce

Pork chops white wine sauce with silky pan cream, shallots, and herbs. Skillet pork chops are seared until golden, then finished in a pale golden reduced wine cream that coats 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: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Sear the pork chops
  1. Season the bone-in pork chops with salt and pepper. Sear in olive oil over medium-high heat for 4–5 minutes per side until golden, then set aside.
Build the white wine cream sauce
  1. In the same pan, cook the shallots over medium-high heat for 2 minutes until softened. Add the minced garlic and cook for 30 seconds.
  2. Pour in the dry white wine and simmer for 2–3 minutes, scraping up browned bits. Continue simmering until reduced by half.
  3. Stir in the heavy cream, Dijon mustard, and fresh tarragon (or thyme). Simmer for 4–5 minutes until the sauce coats the back of a spoon.
Finish and serve
  1. Swirl in the butter and return the pork chops to the pan. Simmer for 3 minutes to heat through.
  2. Garnish with fresh tarragon and serve. Spoon the pale golden sauce pooled around the pork chops.

Notes

Pro tip: keep the sauce at a gentle simmer after adding cream so it stays smooth and glossy. Refrigerate leftovers in a covered container for up to 3 days; reheat in a skillet over low heat with a splash of wine or cream to loosen the sauce. Freezing is not recommended because cream-based sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner but still flavorful).