Pork Chops with Lemony Wine Sauce

Pork chops with lemony wine sauce

This simple recipe of pan fried pork chops with lemony wine sauce upgrades an easy weeknight dinner to deliciousness. The pork chops fry up quickly, are removed to a plate, later to be bathed in a beautiful gravy centered around white wine and lemon.

Gather up your ingredients.

Ingredients for pork chops with lemony wine sauce

Rinse the pork chops, pat dry, and season with thyme, Kosher salt and pepper.

Heat a large skillet on medium heat and add olive oil. When the oil begins to shimmer, add pork chops and allow to brown a bit on the bottom, about  6-7 minutes, depending on thickness. Turn the pork chops over and cook through on the others side, about 5 minutes. Removes cooked pork and place on a plate, loosely tinting with foil to keep warm.

Sear the pork chops

To the fat and browned bits in the skillet, add 2 tablespoons of butter until it starts to bubble. Stir around and scrape up the browned bits, then add the garlic and shallot. Turn the heat to low and cook 1-2 minutes, until shallot starts to turn translucent. Add in the flour, whisking and cooking for about 2 more minutes. Stir in the chicken stock and white wine, whisking and scraping everything all together. 

Turn the heat to medium-high and keep whisking until the mixture begins to boil and thicken. Allow to reduce down to half, about 5-7 minutes.

Sauce reducing

Stir in the capers, lemon juice, lemon zest, and remaining 2 tablespoons of butter. Return the pork chops to the pan, bathe them in the sauce, turn off the heat, and garnish with fresh parsley. Serve immediately.

Note: If you would like to keep this keto or gluten free, simply swap out the white flour for about 1/2 teaspoon of xanthan gum, adding little bits at a time until your desired gravy thickness.

If you love these Pork Chops with Lemony Wine Sauce, you will enjoy my Cuban Grilled Pork Tenderloin, Stuffed Pork Loin, and Pork Loin Roast.

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Pork Chops with Lemony Wine Sauce

Pork chops with lemony wine sauce

Pan fried pork chop recipe with a lemon caper wine sauce. Easy weeknight dinner ready in 30 minutes.

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Ingredients

4 large bone-in pork chops
1/2 tablespoon Kosher salt
1 teaspoon black pepper
½ teaspoon dried thyme leaves
2 tablespoons olive oil
4 tablespoons unsalted butter
1 tablespoon minced shallot
3 cloves minced garlic
2 teaspoons all-purpose flour
1 cup dry white wine
1 ½ cups chicken stock
2 tablespoons capers, drained and rinsed
2 tablespoons minced fresh parsley
Zest of 1 lemon
Juice of 1 lemon

Instructions

  1. Rinse the pork chops, pat dry, and season with thyme, Kosher salt and pepper.
  2. Heat a large skillet on medium heat and add olive oil. When the oil begins to shimmer, add pork chops and allow to brown a bit on the bottom, about  6-7 minutes, depending on thickness. Turn the pork chops over and cook through on the others side, about 5 minutes. Removes cooked pork and place on a plate, loosely tinting with foil to keep warm.
  3. To the fat and browned bits in the skillet, add 2 tablespoons of butter until it starts to bubble. Stir around and scrape up the browned bits, then add the garlic and shallot. Turn the heat to low and cook 1-2 minutes, until shallot starts to turn translucent. Add in the flour, whisking and cooking for about 2 more minutes. Stir in the chicken stock and white wine, whisking and scraping everything all together. 
  4. Turn the heat to medium-high and keep whisking until the mixture begins to boil and thicken. Allow to reduce down to half, about 5-7 minutes.
  5. Stir in the capers, lemon juice, lemon zest, and remaining 2 tablespoons of butter. Return the pork chops to the pan, bathe them in the sauce, turn off the heat, and garnish with fresh parsley. Serve immediately.

Keywords: pork chop, pan friend pork chops, white wine, dinner, easy, weeknight

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2 thoughts on “Pork Chops with Lemony Wine Sauce

  1. Maureen Downey says:

    how would this work with boneless pork chops?

    1. Kathleen says:

      Boneless pork chops would work great as well. Cooking time will depend on their thickness. Pork chops are done at 145 degrees and then let them rest for about 5 minutes before cutting into them to let the juices distribute throughout. 🙂

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