Pork Chops with White Wine Sauce
Pork Chops come in a lot of shapes and sizes. Pork Chops with White Wine Sauce was a specialty of the house in a restaurant that I worked in a long time ago. It’s a good spin on just plain pork chops and it’s quick and easy. To make it gluten free use gluten free flour or corn starch to thicken. If you opt for corn starch mix it with water first then add it to the sauce very slowly whisking as you add it because the corn starch thickens much quicker than the flour.
You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients. — Julia Child
Put a skillet on at medium high and add just a little bit of olive oil, about 1/2 tbsp. Trim the excess fat off the chops and put it in the pan too. Salt and pepper one side of the chops and put them in the pan seasoned side down. Then season the up side. Cook about 4-6 minutes a side or until it just starts to get firm to a finger poke.
Put the chops aside in a dish that will catch the drippings.
Now the white wine sauce
Add the butter and the chopped onions to the pan with a pinch each of salt and black pepper . As soon as the onions start to get translucent add the broth, the wine and the rosemary. Whisk in a just a little flour and let it simmer while stirring to get the flour mixed all the way through the sauce. At this point you will want the sauce to be a little bit thinner than you want it to be when done because now you are going to put the pork chops and their drippings back into the pan. Turn them to give them a good bath in the sauce and let the sauce reduce a little more while warming up the pork chops turning another time or two..
The sauce works good on pasta, or for gluten free you could go with potatoes or polenta like in the pic. It’s good! Enjoy it!
another quick and easy pork chop recipe for you!!
and another
Quick and Easy Pork Chops with White Wine Sauce
Ingredients
- 1/2 tbsp. olive oil
- 3 thick boneless pork chops
- salt and pepper
- 1/2 medium size onion chopped
- 1 sprig fresh rosemary leaves or 1 tbsp. dried
- 1 tbsp. butter
- 3/4 cup white wine
- 3/4 cup chicken broth
Instructions
- Put a skillet on at medium high and add just a little bit of olive oil, about 1/2 tbsp. Trim the excess fat off the chops and put it in the pan too. Salt and pepper one side of the chops and put them in the pan seasoned side down. Then season the up side. Cook about 4-6 minutes a side or until it just starts to get firm to a finger poke. Put the chops aside in a dish that will catch the drippings.
- Add a tbsp. of butter and the chopped onions to the pan with a pinch each of salt and black pepper . As soon as the onions start to get translucent add the broth, the wine and the rosemary. Whisk in a just a little flour and let it simmer while stirring to get the flour mixed all the way through the sauce. At this point you will want the sauce to be a little bit thinner than you'll want it to be when done because now you are going to put the pork chops and their drippings back into the pan. Turn them to give them a good bath in the sauce and let the sauce reduce a little more while warming up the pork chops turning hem another time or two.
- The sauce works good on pasta or for gluten free you could go with potatoes or polenta like in the pic. It's good! Enjoy it!
