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Pork Chops in Creamy White Wine Sauce

Pork chops in a creamy white wine sauce are seared until golden and finished in a silky pale-golden pan sauce. The method uses shallots, garlic, dry white wine, and a Dijon-tarragon cream reduction that coats the pork.
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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)
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
Pan sauce
  • 2 tbsp olive oil
  • 2 shallots finely diced
  • 3 garlic minced
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp fresh tarragon (or thyme)
  • 2 tbsp butter
  • 0.25 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 the pork chops aside while you make the sauce.
Build the white wine reduction
  1. In the same pan, cook the shallots for 2 minutes until softened. Add the garlic and cook for 30 seconds, stirring to prevent browning.
  2. Pour in the dry white wine and simmer for 2–3 minutes, scraping up browned bits, until reduced by half. Keep the simmer gentle so the sauce stays silky.
Make the creamy sauce and finish
  1. 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. Reduce a little more if you want a thicker nappe texture.
  2. Swirl in the butter, return the pork chops to the pan, and simmer for 3 minutes to heat through. Spoon sauce over the chops as they warm.
  3. Garnish with fresh tarragon and serve immediately.

Notes

For best texture, use 1-inch-thick chops and don’t move them during searing until the surface is clearly browned. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat, adding a splash of wine or water if needed. Freezing is not recommended because the cream can separate when thawed. For a lighter option, swap heavy cream for half-and-half (sauce will be slightly thinner).