Pork Chops With Easy Pan Sauce
Serve up juicy pork chops with a mouthwatering pan sauce. Add some roasted or mashed potatoes for a complete meal.
Perfectly cooked pork chops are elevated with a quick and flavorful pan sauce made with shallots, wine, cream, and parsley. Searing the chops and finishing them in the oven ensures juicy results, while the pan sauce comes together in just minutes using the flavorful drippings.
Serve these delicious chops with roasted or mashed potatoes and your favorite side veggies. It’s an excellent dish for two, or scale it up for a family meal.
What You’ll Like About This Dish
Simple yet elegant. A quick pan sauce transforms everyday chops into something special.
Quick cooking. Done in under 30 minutes — perfect for weeknights or last-minute dinners.
Incredibly flavorful. Shallots, wine, Dijon, and cream bring rich flavor with minimal effort.
Small batch friendly. The recipe makes two servings, but it scales easily for a family meal.
Ingredient Notes
- Pork chops – Use 1-inch thick bone-in pork chops, about 1¼ to 1½ pounds total.
- Vegetable oil – Choose a high-heat oil like safflower or avocado for a good sear.
- Shallots – Mild and aromatic; finely chopped for a quick sauté.
- Dry white wine – Adds depth and acidity to the sauce; substitute with broth if needed.
- Chicken stock – Rounds out the flavor of the sauce and balances the cream.
- Heavy cream – Adds richness and body to the pan sauce.
- Dijon mustard – For a subtle tang and complexity; adjust to taste.
- Parsley – A bright, fresh finish for the sauce.
Steps to Make Pork Chops With Easy Pan Sauce
- Pat pork chops dry and season with salt and pepper.
- Season the pork chops, then sear them for 4 minutes on one side.
- Flip the chops over and transfer the skillet to the oven.
- Once the pork chops are done, transfer them to a plate and tent with foil.
- Pour off excess pan drippings, then add butter and shallots. Sauté until softened, then deglaze with wine and cook until the liquid has nearly evaporated.
- Add stock, cream, and Dijon mustard. Simmer until slightly thickened, then adjust seasoning. Stir in parsley and pour the sauce over the chops to serve.
Tips
- Use an oven-safe skillet. Cast iron or stainless steel pans are ideal for stovetop-to-oven cooking.
- Let the chops rest. A short rest under foil helps keep them juicy before serving.
- Deglaze thoroughly. Scrape up all the flavorful browned bits when adding wine for the best sauce.
Recipe Variations
- Boneless chops: Use boneless loin chops and reduce oven time slightly.
- Shallot swap: Substitute yellow onion or green onions if needed.
- Herb boost: Add fresh thyme or rosemary along with the parsley.
- Sauce twist: Stir in a splash of lemon juice or a few grates of Parmesan for extra richness.
What to Serve With Pork Chops
- Salad: A cucumber salad is a simple and easy side, and pairs well with pork chops. Or add a tossed salad with a tangy homemade Italian dressing.
- Potatoes: Roasted potatoes are wonderful with pork chops, and they can be roasted in the same oven. Just time the chops to go into the oven about 7 minutes before the potatoes are done. Alternatively, make a batch of mashed potatoes. It’s fantastic with the pan sauce!
- Vegetables: There are a number of vegetables that pair well with pork chops, including Brussels sprouts, green beans, asparagus, spinach, and carrots. Or add a fruity twist to the plate with fried apples.
How to Store and Reheat
Refrigerate: Store leftover pork chops and sauce in an airtight container for up to 3 days.
To Reheat: Place the chops and sauce in a skillet and warm gently over medium-low heat until heated through. Or cover with foil and reheat in a 350°F oven for about 15–20 minutes. Use a food thermometer to ensure a safe internal temperature of 165°F (74°C).
Pork Chops With Easy Pan Sauce
Ingredients
- 2 thick pork chops, bone-in, thick,1 1/4 to 1 1/2 pounds
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon vegetable oil, I use high-heat safflower
For the Pan Sauce
- 1 tablespoon butter
- 2 tablespoons shallots, chopped
- 1/4 cup dry white wine
- 1/4 cup chicken stock
- 1/4 cup heavy cream
- 1 1/2 teaspoons Dijon mustard, or to taste
- 1 teaspoon chopped parsley
Instructions
- Heat the oven to 400°F (200°C).
- Pat the pork chops with paper towels to dry and season all over with salt and pepper.
- Heat the vegetable oil in an oven-safe skillet over medium-high heat. When the oil is hot and shimmering, add the pork chops. Sear the chops for 4 minutes on one side.
- Flip the chops over and transfer the pan to the preheated oven. Roast the chops for 6 to 7 minutes or until they register 145°F on an instant-read thermometer inserted into the center of a chop.
- Remove the chops from the oven and transfer to a platter; tent with foil.
- Pour off any excess drippings, add the butter, and place the pan over medium heat. Add the shallots and cook for 2 minutes or until the shallots have softened.
- Add the wine to the skillet and increase the heat to medium-high. Cook, scraping up any browned bits, for a minute or two, until the wine has almost all evaporated.
- Add the chicken stock, cream, and Dijon mustard and cook for 2 minutes longer or until slightly thickened. Taste and adjust the seasonings.
- Add the parsley and pour the sauce over the chops. Serve immediately.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
