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Pork Chops in Creamy White Wine Sauce

Pork chops in a creamy white wine sauce with shallots and herbs—pan-seared until golden and finished in a pale golden, silky sauce that coats the spoon. French-style skillet pork chops with aromatic wine reduction and Dijon for a smooth flavor.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Bone-in pork chops (1 inch thick)
  • 4 bone-in pork chops (1 inch thick) Use chops about 1-inch thick for even searing and quick finishing.
Salt and pepper
  • 1 salt and pepper to taste Season immediately before searing.
Olive oil
  • 2 tbsp olive oil For searing the pork chops.
Shallots
  • 2 shallots Finely diced so they melt into the sauce.
Garlic
  • 3 garlic Minced.
Dry white wine
  • 0.5 cup dry white wine Use dry white wine for a clean, aromatic sauce.
Heavy cream
  • 1 cup heavy cream Provides the silky, pale golden creaminess.
Dijon mustard
  • 1 tbsp Dijon mustard Adds tang and helps thicken slightly.
Fresh tarragon (or thyme)
  • 1 tsp fresh tarragon (or thyme) Chop or use finely minced herbs.
Butter
  • 2 tbsp butter Swirled in at the end for a glossy finish.
Fresh tarragon for garnish
  • 1 fresh tarragon for garnish Optional but recommended for visible fresh herb 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.
  2. In the same skillet, reduce heat slightly and ensure any fond is left in the pan for flavor (leave browned bits intact).
Make the white wine cream sauce
  1. Cook the shallots for 2 minutes, until softened, then add the garlic and cook for 30 seconds.
  2. Pour in the dry white wine and simmer for 2–3 minutes, scraping up browned bits, until reduced by half.
  3. 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.
  4. Swirl in the butter, return the pork chops to the skillet, and simmer for 3 minutes to heat through.
Finish and serve
  1. Garnish with fresh tarragon and serve immediately, spooning sauce over the pork chops.

Notes

For the best silky texture, simmer just until the sauce coats the spoon—avoid boiling hard once the cream is added. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a skillet over low heat with a splash of wine or cream if needed. Freezing is not recommended because the cream can separate. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (texture may be slightly less thick).