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Pork Chops in Creamy White Wine Sauce

Pork chops in white wine sauce—French-style skillet pork chops finished in a silky, pale-golden cream sauce with shallots and herbs. Sear-and-simmer method creates aromatic pan sauce that coats the meat, making an easy fancy pork dinner in under 35 minutes.
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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: 580
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 cloves garlic minced
dry white wine
  • 0.5 cup dry white wine
heavy cream
  • 1 cup heavy cream
Dijon mustard
  • 1 tbsp Dijon mustard
fresh tarragon
  • 1 tsp fresh tarragon or thyme
butter
  • 2 tbsp butter
fresh tarragon for garnish
  • 1 fresh tarragon for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the pork chops
  1. Season the pork chops with salt and pepper, then heat olive oil in a skillet over medium-high heat. Sear until golden, 4–5 minutes per side, then set aside.
Build the wine cream sauce
  1. In the same pan, cook the shallots until softened, about 2 minutes. Add the garlic and cook for 30 seconds, then pour in the white wine.
  2. Simmer the wine 2–3 minutes, scraping up browned bits from the bottom of the pan. Reduce until it’s reduced by about half.
  3. Stir in the cream, Dijon mustard, and tarragon, then simmer 4–5 minutes until the sauce coats the back of a spoon. Keep it at a steady gentle simmer.
Finish and serve
  1. Swirl in the butter, return the pork chops to the pan, and simmer 3 minutes to heat through. Make sure the sauce is silky and pooled around the chops.
  2. Garnish with fresh tarragon and serve immediately. Spoon extra sauce over each chop before eating.

Notes

Pro tip: keep the sauce at a gentle simmer after adding cream so it stays smooth and doesn’t split. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of cream or wine. Freezing isn’t recommended since the cream sauce may change texture. For a lighter option, use half-and-half instead of heavy cream (simmer a little longer to thicken).