Imagine a dish that transforms ordinary pork chops into a culinary masterpiece that will make your taste buds dance with delight! Our French-inspired "Pork Chops in Wine" recipe is not just another dinner – it's a gourmet experience that brings restaurant-quality elegance right to your home kitchen. With just a few simple ingredients and some cooking magic, you'll create a meal so succulent and flavorful that your family and guests will be begging for seconds.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 pork chops
- 1 cup white wine
- 1 onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the pork chops by patting them dry with paper towels and seasoning generously with salt and pepper on both sides.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until the oil shimmers and is nearly smoking.
- Carefully place the seasoned pork chops into the hot skillet, ensuring they are not overcrowded. Sear for 3-4 minutes on each side until a golden-brown crust forms.
- Remove the pork chops from the skillet and set aside on a warm plate. Lower the heat to medium.
- In the same skillet, add sliced onions and sauté until they become soft and translucent, approximately 3-4 minutes.
- Pour the white wine into the skillet, scraping the bottom of the pan to release any browned bits, which will add depth to the sauce.
- Return the pork chops to the skillet, nestling them into the wine and onion mixture. Reduce heat to low.
- Cover the skillet and simmer for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
- Remove the pork chops from the skillet and let them rest for 3-5 minutes before serving.
- Spoon the wine and onion sauce over the pork chops and serve immediately with your choice of side dishes.
Tips
- • For the best results, use a heavy-bottomed skillet that distributes heat evenly and helps create a perfect golden-brown crust on your pork chops. • Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for the most complementary flavor profile. • Make sure to pat the pork chops completely dry before seasoning to ensure a crisp sear. • Use a meat thermometer to check that the internal temperature reaches 145°F for perfectly cooked, juicy pork. • Let the pork chops rest after cooking to allow the juices to redistribute, ensuring maximum tenderness. • Don't rush the onion sautéing process – allowing them to caramelize will add depth to your wine sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
