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We have a habit of publishing recipes on Steamy Kitchen that involve a boozy pan sauce. The three of us, Adam, Joanne and I all cook with a spatula in one hand and a glass of somethin’ in the other, and it’s just so easy to pour a little of that magic into the pan (oh hello, Salmon with Blackberry Brandy Sauce!)
Most of the time, the booze goes into the pan by purpose (Steak with Creamy Whisky Mushroom Sauce). Other times, after a quick taste test, we notice, “hmmmm….it’s missing something….” and in goes a splash of brandy (Garlic Brandy Prawns) and all is right in the world.
A creamy, white wine sauce is perfect with either chicken or pork – the white meats are delicate enough to let the nuances of white wine shine through.
How to make Pork Chops with White Wine Sauce
Start by brushing each side of the pork chops with olive oil then season with salt.
Add the chops to a hot pan. Sear about 2 minutes on each side or until browned.
Remove the chops to a plate then add some butter, sliced mushrooms and onions to the pan. Cook 2-3 minutes or until soft.
Pour in the wine. When you choose the wine go for a dry white, something like a Chardonnay or Chablis.
Cook the wine, about 1 minute then add in some cream.
Add the pork chops back into the pan, turn heat to low and cover with aluminum foil.
Cook the pork chops until they reach somewhere between 145 and 150 degrees F.
Pork Chop with White Wine Sauce Recipe
A simple recipe for bone-in pork chops with a white wine pan sauce. Recipe and photos by Adam and Joanne.
1/2cupdry white wine (suggestion: Chardonnay or Chablis)
1/4cupheavy cream
Instructions
Brush both sides of each pork chop with olive oil and season with salt.
Heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat, about 2 minutes. When hot, add the pork chops to the pan and let cook for 2-3 minutes, until browned. Flip and cook an additional 2 minutes.
Transfer pork chops to a plate, then add butter, mushrooms and onions to the hot pan. Sauté until onions are soft, 2-3 minutes.
Add wine and cook 1 minute until the wine reduces by half. Reduce heat then add cream, stir until the sauce comes together.
Turn heat to low, add pork chops back to the pan and cover with aluminum foil until done. Pork chops are done when the internal temperature is between 145 and 150 degrees F.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
We have a habit of publishing recipes on Steamy Kitchen that involve a boozy pan sauce. The three of us, Adam, Joanne and I all cook with a spatula in one hand and a glass of somethin’ in the other, and it’s just so easy to pour a little of that magic into the pan (oh hello, Salmon with Blackberry Brandy Sauce!)
Most of the time, the booze goes into the pan by purpose (Steak with Creamy Whisky Mushroom Sauce). Other times, after a quick taste test, we notice, “hmmmm….it’s missing something….” and in goes a splash of brandy (Garlic Brandy Prawns) and all is right in the world.
A creamy, white wine sauce is perfect with either chicken or pork – the white meats are delicate enough to let the nuances of white wine shine through.
How to make Pork Chops with White Wine Sauce
Start by brushing each side of the pork chops with olive oil then season with salt.
Add the chops to a hot pan. Sear about 2 minutes on each side or until browned.
Remove the chops to a plate then add some butter, sliced mushrooms and onions to the pan. Cook 2-3 minutes or until soft.
Pour in the wine. When you choose the wine go for a dry white, something like a Chardonnay or Chablis.
Cook the wine, about 1 minute then add in some cream.
Add the pork chops back into the pan, turn heat to low and cover with aluminum foil.
Cook the pork chops until they reach somewhere between 145 and 150 degrees F.
Pork Chop with White Wine Sauce Recipe
A simple recipe for bone-in pork chops with a white wine pan sauce. Recipe and photos by Adam and Joanne.
1/2cupdry white wine (suggestion: Chardonnay or Chablis)
1/4cupheavy cream
Instructions
Brush both sides of each pork chop with olive oil and season with salt.
Heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat, about 2 minutes. When hot, add the pork chops to the pan and let cook for 2-3 minutes, until browned. Flip and cook an additional 2 minutes.
Transfer pork chops to a plate, then add butter, mushrooms and onions to the hot pan. Sauté until onions are soft, 2-3 minutes.
Add wine and cook 1 minute until the wine reduces by half. Reduce heat then add cream, stir until the sauce comes together.
Turn heat to low, add pork chops back to the pan and cover with aluminum foil until done. Pork chops are done when the internal temperature is between 145 and 150 degrees F.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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35 Comments
Sue
on 6/1/21 at 8:15 pm
This recipe was appealing as a one pan meal. I added minced garlic, Dijon mustard and cracked pepper, plus a little more butter to the sauce. The mustard helped make the sauce thicker. So the basic recipe is good, but it needed more flavor to me.
I am so going to make this for supper tonight! I’m a garlic freak….do you think a clove or two would over power that wonderful cream sauce? My tummy is saying make it now and it’s 6:30 am!
The Stuff!!!
I love it! It smells sooo good and taste even better. This is a must try dish! My husband loves it so it is a automatic 5 star dish for me!
Just made this for lunch today – naturally, I forgot to get some white wine. *mental forehead slap* So I had to substitute chicken stock, but it was still fantabulous! Very easy and quick to prepare, and it was a hit with the hubby, so this recipe will be a keeper. 🙂
Roasted Cauliflower was wonderful! I left it in the oven a little long and it actually burned a little….but not so much that we couldn’t eat it. The warm potato salad was divine! We’ll definately have that again! The pork chops were superb…melted in our mouth and the wine sauce so light and fresh. Great receipes!
oh man, those onions and mushrooms are making my mouth water!! This looks awesome. And I’m in the boozy club too, always something in hand and in the pan 😉
I have been craving pork chops a lot lately and after having the best I’ve had at BB Kings in Memphis last month I’m anxious to make new pork chop recipes!
Wait are you trying to tell me some people cook without a glass of something in one hand? I personally need the glass of something (boozy) to counterbalance the spatula. Its simply physics really.
I’m Jaden Rae, former TV chef, three-time bestselling author, and creator of Steamy Test Kitchen, a 20+ year-old digital space where food, wellness, and personal evolution intersect. What began as a recipe site has grown into a space for storytelling, plant-based healing, and breaking the rules of modern online life. My work has been featured on the Today Show, Oprah, Martha Stewart, ABC’s Recipe Rehab, Tim Ferriss’ book, and more.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
This recipe was appealing as a one pan meal. I added minced garlic, Dijon mustard and cracked pepper, plus a little more butter to the sauce. The mustard helped make the sauce thicker. So the basic recipe is good, but it needed more flavor to me.
Awesome recipe , i really liked making this one , i encourage all to try , very yummy 🙂
Cooked this for me and my husband for dinner tonight, he absolutely loved it. And become a new mid week favourite and would definitely have it again.
Thanks Lisa! – Jaden
Made this for me and my husband tonite he absolutely loved it and would have it again. Definitely a dish i would cook again.
I am so going to make this for supper tonight! I’m a garlic freak….do you think a clove or two would over power that wonderful cream sauce? My tummy is saying make it now and it’s 6:30 am!
Go for it!
This was a GREAT recipe! My hubby and my sons loved it. I would have liked to see the nutrition info. Thanks for a new family favorite.
Made it for dinner this evening……………AMAZING………
The Stuff!!!
I love it! It smells sooo good and taste even better. This is a must try dish! My husband loves it so it is a automatic 5 star dish for me!
These look so delicious and simple, too!. You can mail me the leftovers right?
This is an amazing looking recipe!
Just made this for lunch today – naturally, I forgot to get some white wine. *mental forehead slap* So I had to substitute chicken stock, but it was still fantabulous! Very easy and quick to prepare, and it was a hit with the hubby, so this recipe will be a keeper. 🙂
I love pork recipes……..these pork chops look great!
Yumm-O! I love pork in ANY kind of cream sauce – white wine, Cognac mustard, fruit brandy…it’s a classic comfort food for me 🙂
Good idea also for Christmas, I always like to have some another meat on the table in this turkey mark holidays
Roasted Cauliflower was wonderful! I left it in the oven a little long and it actually burned a little….but not so much that we couldn’t eat it. The warm potato salad was divine! We’ll definately have that again! The pork chops were superb…melted in our mouth and the wine sauce so light and fresh. Great receipes!
Thanks! Got it and will be cooking it tonight!
Mushrooms + Pork Chops + Sauce = holy amazingness batman.
Try this – Warm Bacon Potato Salad: https://steamykitchen.com/18741-warm-bacon-potato-salad-recipe.html
or Roasted Cauliflower:
https://steamykitchen.com/11868-roasted-cauliflower-recipe-bacon-garlic.html
yum……
These look good….. A glass of wine and what elegant meal…
What type of veggie and starch do you recommend with this dish? Potatos or rice just sound so bland beside this recipe.
Looks delicious – always looking for new, fast ways to prepare pork chops.
Delicious looking pork chops with all of those mushrooms and onions. Beautiful presentation.
My favorite part of cooking with alcohol is times when I get to flambe it. Fire is fun, even indoors!
Sounds and looks good. I’ll plan on this Friday night!
You can mail me the leftovers right? They only have to travel a few hours north…I’m sure it would be perfectly safe. 😀
oh man, those onions and mushrooms are making my mouth water!! This looks awesome. And I’m in the boozy club too, always something in hand and in the pan 😉
I have been craving pork chops a lot lately and after having the best I’ve had at BB Kings in Memphis last month I’m anxious to make new pork chop recipes!
Oooh, those look delish! I’ve always wanted to try cooking pork chops, but am a wee bit intimidated…
Cooking while sipping on *insert your favorite alcoholic beverage here* makes food tastier 🙂 lovely dish, Jaden!
Wait are you trying to tell me some people cook without a glass of something in one hand? I personally need the glass of something (boozy) to counterbalance the spatula. Its simply physics really.
I adore porkchops! These look so delicious and simple, too!
Making this SUNDAY!!! SUNDDDAAAAAY.
Whoa, sorry about that.
The boys have asked “When is that pretty girl coming back? We have to finish our Pokemon game”