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These really good pork chops are quite possibly the best pork chops on the web! They’re tender, coated, and covered in a delicious sauce–seriously a show-stopper!
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Jump to:
- What ingredients will I need to make this recipe?
- What is the cooking process like?
- What substitutions can be made?
- What is the best cut of pork to make really good pork chops?
- How do you know when pork is finished cooking?
- Helpful kitchen tools
- How do you make tender pork chops?
- What wines pair best with pork chops?
- What are the best sides to serve with pork chops?
- Really Good Pork Chops
What ingredients will I need to make this recipe?
- Pork Chops (I used bone-in loin chops, but any cut will work)
- Flour
- Olive oil
- Butter
- Onion
- Garlic
- Thyme
- Spices
- Brown sugar
- Dry red wine
- Heavy cream
What is the cooking process like?
See the recipe card below for full ingredients and instructions below, but here’s a quick idea of how the process will go: OPTIONAL: The first step is somewhat optional, but it would be great to get your pork into this brine if you have time, just 20 minutes is all it takes! After you brine the pork, pat it dry and continue.
- Season season your pork with some coarse salt and pepper.
- Dredge your pork chops in flour.
- Toss them into a heated skillet with some olive oil. And cook until the internal temperature reaches 145 degrees Fahrenheit with a meat thermometer.
- Remove the pork chops and tent with foil.
- In the same pan (without cleaning it) add butter and saute the onions for a few minutes. Then add the garlic, thyme, brown sugar, and spices. Stir.
- Add the wine and simmer until it reduces to half. Stir in the heavy cream. Place the pork chops on top of the sauce, spoon some over the chops, and serve.
What substitutions can be made?
Substitute the wine: In place of the dry white wine, you can use dry white for a slightly different, but still delicious flavor.
Make it alcohol-free: You may substitute the wine all together with apple cider, apple juice, or cranberry juice. All will work, it will change the flavor no matter which way you go, but all will yield a great recipe!
Make it dairy-free: You can make the sauce dairy-free. Just use a creamy plant-based milk in its place (such as this one).
What is the best cut of pork to make really good pork chops?
Fun little fact: the term “high on the hog” is a reference to the most desirable cuts of meat on a pig–the lion–which is *high on the hog.*
Anyway the best (arguably) cuts of pork are from the rib and loin. The higher up on the pig, the more desirable they are.
The toughest (and not the best for this recipe, but will still work with a good brining) are from the shank and shoulder muscles. So try to avoid using those cuts without brining if possible.
How do you know when pork is finished cooking?
You should promptly remove pork from the heat source when the internal temperature reaches 145 degrees Fahrenheit.
Overcooking it will result in tough pork. I find that a meat thermometer (I like this one, I keep it clipped to the side of the fridge at all times) helps to determine when the internal temperature is reached.
Helpful kitchen tools
How do you make tender pork chops?
First I recommend a brine, like this one.
Also, make sure to remove it from the heat source when it reaches 145 degrees Fahrenheit.
Overcooking the pork will make it tough.
What wines pair best with pork chops?
Pinot Noir
Zinfandel
Chardonnay
What are the best sides to serve with pork chops?
Really Good Pork Chops
Equipment
- Cast Iron Skillet
Ingredients
- 2 bone-in pork loin chops
- 1 tbsp coarse salt
- 1 tsp pepper
- ¾ cup flour
- 3 tbsp olive oil
- 3 tbsp butter
- 1 onion sliced
- 3 cloves garlic peeled + minced
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- ¼ tsp red pepper flakes
- 2 sprigs thyme
- 3 tbsp brown sugar
- ½ cup dry red wine
- ¼ cup heavy cream
Instructions
- If brining, remove your pork chops from the brine, pat them dry, and season with salt and pepper. If not brining, just season with salt and pepper and continue.
- Heat a large cast iron skillet over medium heat with olive oil. Dredge your pork chops and add them to the hot skillet. Cook each side for about 5-7 minutes or until the internal temperature reaches 145°F.
- Remove the pork chops and tent with foil.
- Turn the pan down to medium-low and add butter and sliced onions. Saute until fragrant (about 5 minutes).
- Add the garlic, spices, fresh thyme, and brown sugar. Continue to saute for about a minute and add the wine. Bring it to a simmer until it reduces to half.
- Stir in the heavy cream and return the pork chops to the pan. Turn the heat off and serve.
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