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Sexy Pork Chops are smothered in a wonderful zesty sauce made of white wine, chicken broth, and garlic then finished off with lemon and fresh herbs. They’re perfect for a quick easy meal that will impress just about anyone. Here’s how I made them:
Sexy Pork Chops | Servings: 4 | Time: 30 Minutes
Ingredients:
- (4) 1-inch thick pork chops
- Kosher salt and fresh cracked black pepper, to taste
- 2 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, minced
- ⅓ cup white wine
- ½ cup chicken broth
- zest + 1 tablespoon lemon juice of one lemon
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh rosemary, chopped
Directions:
Season the pork chops with salt and pepper, to taste.
Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. Add pork and cook, turning once, until pork is browned and cooked through, about 3-5 minutes on each side. Transfer pork to serving platter and cover to keep warm.
Add remaining tablespoon of oil to skillet and heat. Add garlic to the oil. Cook, stirring constantly, until garlic is fragrant, about 30 seconds (do not burn). Add wine and broth. Increase heat to high. Cook, stirring to scrape up browned bits from bottom of the pan, until liquid is reduced by two-thirds, about 5 minutes.
Remove the pan from the heat. Stir in a little more salt and pepper, lemon zest and juice, and herbs.
Serve pork chops drizzled with sauce.
I served these pork chops with a fresh salad (Click HERE for the recipe) and left over Chardonnay from the recipe.
Very sexy!
Sexy Pork Chops
Ingredients
- 4 1-inch thick pork chops
- Kosher salt and fresh cracked black pepper to taste
- 2 tablespoons extra virgin olive oil divided
- 2 cloves garlic minced
- ⅓ cup white wine
- ½ cup chicken broth
- zest + 1 tablespoon lemon juice of one lemon
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh rosemary chopped
Instructions
- Season the pork chops with salt and pepper, to taste. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. Add pork and cook, turning once, until pork is browned and cooked through, about 3-5 minutes on each side. Transfer pork to serving platter and cover to keep warm.
- Add remaining tablespoon of oil to skillet and heat. Add garlic to the oil. Cook, stirring constantly, until garlic is fragrant, about 30 seconds (do not burn). Add wine and broth. Increase heat to high. Cook, stirring to scrape up browned bits from bottom of the pan, until liquid is reduced by two-thirds, about 5 minutes.
- Remove the pan from the heat. Stir in a little more salt and pepper, lemon zest and juice, and herbs.
- Serve pork chops drizzled with sauce.
Nutrition
The Mountain Kitchen
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This sounds delicious and I have all the ingredients so think I will try it tonight and with the salad. SC
Good recipe… enjoy!
Having company next weekend so I’m trying but tweeting a little……I’m using bone in chops and tarragon for the herb……looking forward to cooking….
That sounds great! 🙂
Hmmm…are you pounding them down or cooking them covered? Mine are VERY rare looking and are only getting to about 95 degrees after about 4-5 min on each side. I’ve turned the heat down and covered them and they seem to be coming up to temp. Smells yummy!
Hi Katy! If I remember correctly I did cover them a bit after browning them. How thick are yours?
So good!!! I made this with homemade beef broth instead of chicken broth- but other than that I didn’t change a thing. I served it with goat cheese mashed potatoes and sautéed spinach with mushrooms- beyond delicious! Simple, but an impressive meal- perfect for dinner guest! Thanks for sharing!!!
That’s awesome! Your side dishes sound so good!! Thanks for your comment and for visiting my blog 🙂
awesome photos! they look and sound wonderful!!!
Thank you so much for stopping by! I hope you’ll give these as try and let me know how it goes. 🙂
Who in this world doesn’t love a sexy pork chop? Hopefully no one! This looks so cozy and wonderful for a cold winter’s eve dinner. We love pork chops so thanks for sharing and Happy “Sexy Chop” Holidays.
Thanks, Teresa. Enjoy the sexy pork chops!! Merry Christmas!
Wow … I never considered Pork chops to be sexy but … hmmmmm. You may be onto something here. 🙂 Thx for stopping by Deb.
My husband thinks everything about a pig is sexy. The man loves it!
Excellent … 🙂
Ok.. This sauce is AMAZING. I’ve had it 3 times this week and I have also poured it on some seasoned French fries. It’s too easy and absolutely delish!!!!!
Awesome!! Jennifer, I am so happy you like this recipe. Thanks so much for the comment. I love to here from readers!
Those are probably the sexiest pork chops I’ve seen. YUM!!
Hi Suzanne! I see your comments on a lot of other blogger’s pages and somehow I feel like I know you…lol! These pork chops are crazy. Makes my stats go rogue on a daily basis. I have actually tweaked this recipe a little for fish and will be posting about that next week. Thanks for taking a look around in The Mountain Kitchen! 🙂
Can you bake the porkchops as well as frying them? My boyfriend does not like his porkchops fried but this recipe looks amazing.
Hi Angela,
I’ve never tried baking them. I would think it would be ok. The browning in the pan does add more flavor to them.
If you decide to bake them, let me know.
If you go to the search menu on right side of the blog page you can search “pork chops” There are other recipes you both may like also.
Thanks for stopping by The Mountain Kitchen!
Debbie
OMG!! Made these for my husband’s birthday dinner; he took one bite & said “Wow these are sexy”!! I paired them with Garlic Roasted Asparagus and Mashed Potatoes. So good, thanks
Thank you so much for taking the time to comment. I love feedback from everyone that finds something good to eat in The Mountain Kitchen. Your sides sound great! Now I’m hungry… 😉
Thank you for the recipe. We really enjoyed these. I made a few minor adjustments: I grilled the chops and rook a small piece of the fatty part for my pan drippings. I followed everything else except I didn’t have any lemons or juice. So, I used orange juice instead. Delicious!! I paired with asparagus, rosemary roasted potatos, and ceasar salad. I will be trying this with lemon next week 🙂
Hi Emily!
I love your adjustments, especially the grilling part. My husband David is quite the griller and he would love this also. The orange sounds wonderful also. Did you use the orange zest? You have my mind and imagination going now…
Thank you so much for for visiting The Mountain Kitchen and taking time to comment.
Debbie
I made this last night and I just have to say this was THE best pork recipe I have come across! My fiancé who doesn’t always love pork went for a second helping. I made it as recipe states with the exception the white cooking wine I used was lemon flavored, so I left out the lemon zest. I paired it with an edamame and corn succotash. For sure my new go to recipe, thank you!
Hi Diane!
I am so glad you like the recipe. You are wise not to overpower the sauce with lemon and eliminating the zest. Good call!
I always love hearing from people who try the recipes I post.
Thanks for visiting The Mountain Kitchen! Come back again soon…
Debbie
These are delicious!! I cooked them a little longer because mine were very thick but…WOW!! The sauce was tangy and delicious! Great recipe! Thanks for sharing!
So glad you like them, Sarah! I love getting feedback from readers who try the recipes I post. Thanks so much for stopping by The Mountain Kitchen. I hope you’ll come back again soon! 🙂
Debbie
These are delicious! They have become a regular in our dinner rotation. Even the kids like them without the sauce!
Thanks so much for stopping by to comment, Lucy! So glad to hear the little ones like them too. 🙂
What kind of wine did you use? Sweet or dry white wine?
Hi there!
I always tell people to cook with whatever they like to drink. I think I used a Chardonnay, but either sweet or dry would work beautifully. Perhaps a Riesling that has both qualities?
Thanks for stopping by The Mountain Kitchen. Enjoy the pork chops!
Debbie
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on your feed aand I hope you write once more very soon!
Wonderful! So glad you like visiting The Mountain Kitchen. Thanks for subscribing. I also do email alerts of new postings, if you would prefer it. 🙂