Pan Fried Pork Chops In White Wine Sauce

This meal truly has more flavor that you will ever guess. It’s a guaranteed way to make sure that every single bite of pork chop disappears, and is living proof that a few simple ingredients can create amazing results in the kitchen. I’ll walk you through how to achieve that perfect sear, what the best pork chop cuts are, and the best white wines to use for the sauce. I first published this recipe in February of 2017 and I have been in love with it since. Feel free to try this with chicken breast or thighs as well! You can also make a gluten-free version but subbing the all-purpose flour for gluten-free flour.

How to Sear Pork Chops

Use a cast iron skillet for a nice, golden sear. It conducts heat the best and will give the pork chops a nice even color. Sear over medium-high heat. The middle doesn’t need to be done yet, we’re just giving the outside color and texture. Avoid moving the pork chops around as they cook, it will disrupt the sear. If the pork chops are stuck to the pan, try giving them more time. They generally release from the pan when they’re crisp on the outside and ready to flip. This takes about 4 minutes per side.

Best Cuts of Pork for Searing

Center cut, bone-in pork chops are excellent for searing because they are nice and tender. Loin Chops may also be used. They are leaner than center cut chops. Boneless Pork Chops work as well. They are also very lean. *Note- The lack of bone also means that they can be less flavorful than the aforementioned cuts above. *Also note, the lack of fat can create a dry texture and it’s recommended that you brine them prior to searing.

This resource is a complete guide, with visuals, for all types of pork chop cuts.