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Sautéed pork chop with a white wine sauce


A quick sauce to flavor those pork chops. This is country home cooking.


2 lb pork (4 pork chops or 2 tenderloins in medallions)
1⁄2 t salt
1⁄2 t pepper (freshly ground black pepper)
3 T butter (unsalted, softened)
1 T cooking oil (vegetable oil)
2 shallot (large, minced)
1 clv garlic (minced)
1⁄2 c broth (chicken broth or stock)
1⁄3 c wine (white wine)
1⁄2 c broth (chicken broth or chicken stock)
1 lemon (one small wedge)


Salt and pepper your chops. Melt 1 tablespoon of the butter in a large skillet over a medium-high heat. Add the oil and swirl the pan until the fat turns a nut brown in color and just begins to smoke.

Place the chops, bone side in the center, into the skillet. Cook 1 minute and flip, cook another 1-2 minutes. Reduce heat to a medium then cover and cook for an additional 4 minutes. Turn and cook for another 5 minutes. Remove from heat and place chops on a plate in a warm area.

Remove fat from the skillet, reserving it for later. Spoon out 1 tablespoon of the fat, returning it to the skillet. Add shallots and saute for 1 minute, add garlic and saute for 30 seconds, until fragrant. Pour in the wine and boil until it has reduced to half, this takes about 1 minute. Make sure you scrape the skillet with a wooden spoon to remove any brown bits that are stuck to the bottom.

Add the stock and any juices that has accumulated around your set aside chops. Boil this until it become a thin syrup. After 2-3 minutes, remove skillet from heat and add in 2 tablespoons of softened butter cut into pieces. Swirl skillet until the butter has melted and the sauce has thickened a bit. Squeeze in a few drops of the lemon juice, swirling the skillet to mix.

Spoon over chops.

Total time
25 minutes
Cooking time
Preparation time
4 servings
  • A plate of pork tenderloin in a wine sauce.


North American cuisine

moderate, meat, pan fry
main course, dinner
American food recipes
Food in U.S.A.