Pork Chops

4 servings
  • 4 pork chops 2 shallots, minced
  • 2 tablespoons olive oil 1/2 cup white wine
  • Salt 1/2 cup chicken stock
  • Pepper 1 tablespoon cold butter

Preheat oven to 350 degrees. Season pork chops liberally with salt and pepper. Heat oil in large skillet and brown pork chops on both sides. Remove chops to a baking dish, cover with foil and bake for 20 minutes. Add shallots to skillet and cook for 1 minute. Add white wine and simmer until it becomes syrupy. Add chicken stock and season with salt and pepper. Return to a simmer and finish with tablespoon of cold butter

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Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.1 22
Nice but salty. I would suggest just a sprinkling of salt on the chops. item not reviewed by moderator and published
This recipe was great last minute decision. My friends and I truly enjoyed the flavor. It was simple and delicious. I look forward to preparing this dish, again. item not reviewed by moderator and published
Tasty, quick and easy to prepare at last minute. item not reviewed by moderator and published
I really enjoyed the pork, I do agree that the sauce was salty, next time I make it I am going to ommit the salt. but over all it was a very simple (yet somewhat hard to follow) recipe! item not reviewed by moderator and published
After reading the reviews, I too went light on the salt. Also, instead of using shallots, I used yellow onions and cooked the entire dish in the skillet. The chops were very tender and delicious. My kids asked for seconds!!! item not reviewed by moderator and published
This was easy and a great starter sauce, but I felt it needed a little something. I browned the chops using pepper only after reading the "salty" comments. To the sauce I added 1 chopped garlic clove with the two shallots and roughly a teaspoon and a half of fresh chopped rosemary. I added 1/2 cup wine, low sodium chicken stock and to finish about 1/4 cup of heavy cream, omitting the butter. I thought a creamier sauce would be better and mellow out the flavor. Overall it made a quick meal with green beans and crispy potatoes (which by the way were left over baked potatoes I cut into wedges and pan fried. My 9 year old didn't like the sauce but both my husband and I liked it. I do prefer my meat to be brown and I find even with searing it, after baking its white again. Any suggestions? I do pat dry the meat before I sear it. item not reviewed by moderator and published
This sauce was really good, little salty, I just need to trim the seasing a litlle, with the butter and the stock I do not think you need to add salt. I am going to try this again with red wine and beef stock to pour over my steaks. item not reviewed by moderator and published
Had company coming over at last minute so I tried this recipe. It was quick and tasty. This makes a great base recipe. item not reviewed by moderator and published
Made these with a little tweaking do to the simplicity of the sauce. Added some green pepper corns in brine and a little bit of cream to the sauce. Came out great!!! I think the problem with the recipe is that it doesn't state how thick a chop to use. I used chops about 3/4 inch thick and the cooking time was just right. item not reviewed by moderator and published
These were very easy to make, my first time making pork chops. I was a little confused as to what i was supposed to do with the sauce....i just ladeled it on top at the end, but it was all very simple and yummy. item not reviewed by moderator and published

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