Pork Chops In Wine Sauce Recipe

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Pork Chops in Wine Sauce

Julie Threlfall


I am not normally fond of pork chops, but this recipe makes them tender, juicy and wonderfully flavored. It works equally well as a marinade for pork roast.

★★★★★ 1 vote
20 Min
45 Min


2 clove
garlic, minced, or 1/2 tsp. garlic powder
1 tsp
sage, dried
1 tsp
rosemary, dried (or generous sprinkle of lemon pepper)
1/2 tsp
freshly ground black pepper to taste
2 tsp
1 tsp
olive oil
1" thick pork chops
3/4 c
dry white wine or 1/2 cups chicken broth and 1/4 cup white cooking wine


1Combine the garlic, sage, rosemary, salt and pepper.
Press a little of this mixture firmly into both sides of each of the pork chops.
2In a heavy skillet, melt the butter and the olive oil. Brown the pork chops on both sides, using tongs to turn carefully.
3Remove and pour off all but a small amount of fat from pan. Add two-thirds of the dry white wine or broth mixture and bring to boil.
4Return the pork chops to the pan. Cover, reduce heat and simmer until the chops are tender when pressed with tip of knife (about 25-30 minutes).
5Once ready to serve, remove the pork chops to a heated plate. Add the remaining one-third of the wine to the skillet and boil down to a syrupy glaze.
Pour over the chops and serve.

About this Recipe

Course/Dish: Pork, Steaks and Chops