There’s something about the sizzle of pork chops in a pan that just pulls me in—like a moth to a flame, you might say. This dish, with its lusciously light white wine sauce, is the kind of easy, no-fuss meal that somehow feels both rustic and a bit fancy. I stumbled upon this combination during a lazy Sunday brunch, and it’s been an unexpected favorite ever since—especially when paired with a side of crispy Brussels sprouts or, dare I say, just a chunk of crusty bread to mop up every drop.
Steps
- Begin by melting butter in a large skillet over medium-high heat, adding olive oil once the butter has melted. Season both sides of the pork chops with salt and pepper, then dredge them in flour.
- Sear the pork chops on each side until they achieve a light golden brown color, approximately 3-4 minutes per side. Remove the pork chops from the skillet and set them aside on a plate.
- Add minced garlic to the same pan and cook for about a minute until fragrant. Pour in the white wine and simmer until it reduces by half, approximately 5 minutes.
- Return the pork chops to the pan, add chicken broth, and squeeze half a lemon’s juice over the chops. Simmer until the chops are browned and cooked through, about 20 minutes. Alternatively, you can finish cooking in a 325°F oven for 20 minutes.
- For the spinach and beans, heat olive oil in a clean skillet over medium-high heat and sauté the minced garlic for about a minute. Add white beans and fresh spinach, gently tossing until the spinach starts to wilt, about 3-4 minutes.
- Serve the cooked pork chops over a bed of the wilted spinach and beans. Enjoy with a fresh lemon wedge on the side.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 bone-in center-cut pork chops
- Salt and pepper, to taste
- ¼ cup all-purpose flour
- 2 garlic cloves, minced
- ¼ cup dry white wine
- ¼ cup chicken broth
- 1 lemon, sliced into wedges
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 14.5 oz canned white beans
- 10 oz fresh baby spinach
FAQ
- How do I achieve the perfect sear on pork chops?
- To get a perfect sear, use a cast iron skillet over medium-high heat. This ensures even heat distribution, giving your pork chops a nice golden color. Avoid moving them around to maintain the sear, and if the chops are sticking to the pan, give them a bit more time. They usually release when they’re ready to flip, which takes about 4 minutes per side.
- What are the best cuts of pork for searing?
- Center-cut, bone-in pork chops are ideal for searing due to their tenderness. Loin chops and boneless pork chops can also be used, though boneless ones may be less flavorful and tend to dry out. It’s recommended to brine them before cooking to help retain moisture.
- Which white wines are best for cooking with pork chops?
- Dry white wines that are not sweet are perfect for cooking, such as Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. These wines add a delicate flavor to the dish without overpowering it.
- Can I make a gluten-free version of this recipe?
- Yes, you can create a gluten-free version by substituting all-purpose flour with gluten-free flour for dredging the pork chops.
- How should I store leftovers, if any?
- Although this dish is so tasty you might not have any leftovers, you can store them in an airtight container in the fridge for up to three days.
Tips
- Searing Tip: Use a cast iron skillet to achieve a uniform golden sear on your pork chops. Remember to cook over medium-high heat and resist the urge to move the pork chops around; they will naturally release from the pan when ready to flip.
- Wine Selection: Opt for dry, unsweetened white wines such as Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay for the sauce. These wines enhance the flavor without adding sweetness.
- Pork Chop Selection: Choose center-cut, bone-in pork chops for the best flavor and tenderness. If using boneless chops, consider brining them beforehand to prevent dryness.
- Alternative Cooking Method: For a different finish, after searing, you can transfer the skillet to a preheated oven at 325°F for about 20 minutes to ensure a thorough cook and a deep golden brown color.
Equipment
- Cast Iron Skillet – Essential for achieving a nice, golden sear on the pork chops.
- Rubber Spatula – Useful for gently tossing the spinach and beans without damaging them.
