Wine and Herb Braised Pork Chops

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 bone-in pork chops (about 8 oz each, 1-inch thick)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 medium shallot, finely chopped (about 1/3 cup)
• 3 cloves garlic, minced
• 1 cup dry white wine
• 3/4 cup low-sodium chicken broth
• 1 tbsp Dijon mustard
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Do This

• 1) Heat oven to 325°F.
• 2) Season chops with salt and pepper; lightly dust with flour.
• 3) Sear in olive oil + 1 tbsp butter, 3–4 minutes per side; remove.
• 4) Sauté shallot and garlic 1–2 minutes; deglaze with wine and simmer 3 minutes.
• 5) Stir in broth, Dijon, thyme, and rosemary; return chops.
• 6) Cover and braise in oven 15–20 minutes, until 145°F internal.
• 7) Reduce sauce 2–4 minutes; finish with 1 tbsp butter, lemon juice, and parsley.

---

Why You’ll Love This Recipe

• Comforting but a little elevated: a simple pan sauce with white wine, herbs, and a glossy butter finish.
• Juicy pork chops: quick sear plus a gentle braise keeps them tender instead of dry.
• One-pan cooking: fewer dishes, bigger flavor.
• Weeknight-friendly: ready in under an hour with grocery-store ingredients.

Grocery List

• Produce: 1 medium shallot, 1 lemon, 3 garlic cloves, fresh thyme, fresh rosemary, fresh parsley
• Dairy: unsalted butter
• Meat: 4 bone-in pork chops (about 1-inch thick)
• Pantry: dry white wine, low-sodium chicken broth, Dijon mustard, all-purpose flour, olive oil, kosher salt, black pepper

Full Ingredients

Pork Chops

• 4 bone-in pork chops (about 8 oz each, 1-inch thick)
• 1 1/4 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour (for a light dredge)
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided (1 tbsp for searing, 1 tbsp to finish sauce)

Light Wine and Herb Sauce

• 1 medium shallot, finely chopped (about 1/3 cup)
• 3 cloves garlic, minced
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 3/4 cup low-sodium chicken broth
• 1 tbsp Dijon mustard
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

Optional for Serving

• Mashed potatoes, buttered egg noodles, or crusty bread (to soak up sauce)
• Steamed green beans or roasted carrots

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pork

Position a rack in the middle of the oven and preheat to 325°F.

Pat the pork chops dry with paper towels (this helps them brown). Season both sides with 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Sprinkle 2 tbsp flour over the chops and rub it in lightly so there’s a thin, even coating. Shake off any excess flour.

Step 2: Sear the chops for flavor

Heat a large oven-safe skillet or shallow Dutch oven over medium-high heat for 2 minutes. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When the butter is melted and foamy, add the pork chops in a single layer.

Sear for 3–4 minutes per side, until nicely browned. (You’re building flavor here; they do not need to be cooked through yet.) Transfer the chops to a plate.

Step 3: Sauté the aromatics

Reduce heat to medium. Add the chopped shallot to the same pan and cook for 1 minute, stirring and scraping up any browned bits. Add the garlic and cook for 30–45 seconds, just until fragrant (don’t let it brown).

Step 4: Deglaze with wine and simmer

Pour in 1 cup dry white wine. Stir well, scraping the bottom of the pan to dissolve the browned bits into the liquid.

Let the wine simmer for 3 minutes to cook off the harsh alcohol edge and concentrate the flavor.

Step 5: Build the herb sauce

Stir in 3/4 cup chicken broth and 1 tbsp Dijon mustard until smooth. Add the thyme and rosemary.

Bring the sauce to a gentle simmer, then turn off the heat.

Step 6: Braise in the oven until juicy

Nestle the pork chops back into the pan, along with any juices on the plate (that liquid is flavor). Spoon a little sauce over the tops.

Cover with a lid (or tightly with foil) and transfer to the oven. Braise for 15–20 minutes, or until the thickest part of the chops reaches an internal temperature of 145°F.

Remove the pan from the oven and let the chops rest in the sauce, uncovered, for 5 minutes. This helps the juices settle and keeps the meat tender.

Step 7: Finish and serve

Transfer the chops to a serving plate and loosely tent with foil.

Place the pan over medium heat and simmer the sauce for 2–4 minutes, stirring occasionally, until it lightly coats the back of a spoon. Turn off the heat and stir in the remaining 1 tbsp butter, 1 tbsp lemon juice, and 2 tbsp parsley.

Taste and adjust seasoning with a pinch more salt and pepper if needed. Spoon the wine-and-herb sauce over the chops and serve hot.

Pro Tips

• Choose the right chop: A 1-inch thick chop (bone-in if possible) stays much juicier than thin chops.
• Don’t skip drying the meat: Moisture is the enemy of browning. Patting dry gives you a better sear and a richer sauce.
• Use a thermometer: Pull at 145°F. Overcooking is the #1 reason pork chops turn tough.
• Keep the simmer gentle: In the oven and on the stove, avoid a hard boil; gentle heat keeps the meat tender.
• Wine swap tip: If your wine is very acidic, the lemon juice can be reduced to 2 tsp (add to taste).

Variations

• Mushroom herb sauce: After searing the chops, sauté 8 oz sliced cremini mushrooms in the pan for 5 minutes before adding shallots and garlic.
• No-wine version: Replace the wine with 1 cup chicken broth plus 1 tbsp apple cider vinegar. Simmer for 2 minutes before continuing.
• Extra cozy: Add 1/2 cup frozen peas to the sauce during the final 2 minutes of simmering for a simple one-pan “main + veg.”

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 3 days. Store pork and sauce together to keep the chops moist.

To reheat, place chops and sauce in a covered skillet over low heat with a splash of broth or water (1–2 tbsp) and warm for 6–10 minutes, or until the center reaches 165°F. Gentle heat prevents drying out.

Make-ahead idea: Chop the shallot and herbs up to 24 hours in advance and refrigerate. You can also measure out the liquids and keep them ready so dinner moves fast.

Nutrition (per serving)

Approximate, based on 4 servings (including sauce): 420 calories, 33 g protein, 24 g fat, 7 g carbs, 1 g fiber, 2 g sugar, 680 mg sodium.