Perfectly cooked pork chops are elevated with a quick and flavorful pan sauce made with shallots, wine, cream, and parsley. 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 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.
Pork Chops With Easy Pan Sauce
An easy, creamy pan sauce elevates these perfectly cooked pork chops.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pork Chops
Ingredients
Scale
- 2 1-inch bone-in thick pork chops (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 chopped shallots
- 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.
