Chardonnay Pork Chops Recipe

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Chardonnay Pork Chops Recipe
Chardonnay Pork Chops Recipe photo by Taste of Home
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Chardonnay Pork Chops Recipe

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Publisher Photo
I began perfecting these juicy chops when I moved to another state and missed my step-dad's best pork recipe. His dish inspired my version with wine sauce. —Joleen Thompson, Farmington, Minnesota
Featured In: Your January Meal Plan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 bone-in pork loin chops (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup seasoned bread crumbs
  • 1 tablespoon olive oil
  • 3 green onions, chopped
  • 2 garlic cloves, minced
  • 1 cup chardonnay or chicken broth
  • 2 tablespoons lemon juice
  • 1 teaspoon dried rosemary, crushed

Directions

Sprinkle pork chops with salt and pepper. Place bread crumbs in a shallow bowl. Dip pork chops in bread crumbs to coat both sides; shake off excess. In a large skillet, heat oil over medium heat; cook chops 4-5 minutes on each side or until golden brown and thermometer reads 145°. Remove from pan and keep warm.
In same pan, add green onions and garlic; cook and stir 1-2 minutes or until tender. Add chardonnay, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Stir in lemon juice and rosemary. Serve pork chops with sauce. Yield: 4 servings.
Originally published as Chardonnay Pork Chops in Taste of Home February/March 2016, p23

Nutritional Facts

1 pork chop with 3 tablespoons sauce: 270 calories, 11g fat (3g saturated fat), 74mg cholesterol, 509mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

  • 4 bone-in pork loin chops (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup seasoned bread crumbs
  • 1 tablespoon olive oil
  • 3 green onions, chopped
  • 2 garlic cloves, minced
  • 1 cup chardonnay or chicken broth
  • 2 tablespoons lemon juice
  • 1 teaspoon dried rosemary, crushed
  1. Sprinkle pork chops with salt and pepper. Place bread crumbs in a shallow bowl. Dip pork chops in bread crumbs to coat both sides; shake off excess. In a large skillet, heat oil over medium heat; cook chops 4-5 minutes on each side or until golden brown and thermometer reads 145°. Remove from pan and keep warm.
  2. In same pan, add green onions and garlic; cook and stir 1-2 minutes or until tender. Add chardonnay, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Stir in lemon juice and rosemary. Serve pork chops with sauce. Yield: 4 servings.
Originally published as Chardonnay Pork Chops in Taste of Home February/March 2016, p23

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Reviews forChardonnay Pork Chops

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MY REVIEW
RLSM User ID: 5781736 269419
Reviewed Jul. 13, 2017

"Wonderful flavors! Used pork tenderloin medallions, flattened, and reduced cooking time. Made extra sauce to put on mashed potatoes as suggested by another reviewer. Will make again!"

MY REVIEW
Remenec User ID: 6059530 247779
Reviewed May. 2, 2016

"This recipe is delicious! I did have to cook them longer than the directions stated, though, in order to get them to cook all the way through. But the taste was worth the wait!"

MY REVIEW
Lor207 User ID: 978905 246175
Reviewed Mar. 28, 2016

"We have a couple of favorite pork chop recipes and this one will be added to our list! Delicious!"

MY REVIEW
i_like_pie User ID: 1201160 245603
Reviewed Mar. 17, 2016

"It was easy and delicious. I used all chicken broth, and it was very good."

MY REVIEW
aug2295 User ID: 4631582 244189
Reviewed Feb. 20, 2016

"Yum and easy ingredients that came together so quickly."

MY REVIEW
[email protected] User ID: 6993142 243241
Reviewed Feb. 4, 2016

"Just finished eating these pork chops for dinner and I have a happy husband! We both really liked the chardonnay sauce. I used half Chardonnay, half chicken broth to make the full cup called for instead of just one or the other. I think the combination made for an extra tasty sauce. One more thing--the sauce made an excellent and different one to nestle into mashed potatoes--not the same old beef gravy over mashed potatoes thing going on. A keeper--Thanks Joleen!"

MY REVIEW
kfigs User ID: 7328683 243189
Reviewed Feb. 4, 2016 Edited Feb. 6, 2016

"Haven't tried but I'm going to. Are those sweet potatoes on the side?"

MY REVIEW
schamberlain User ID: 8299832 242260
Reviewed Jan. 21, 2016

"These pork chops were fabulous. The chops were juicy and the chardonnay sauce was to die for. My husband raved about them, never saw him eat two chops before. Thank you so much for the recipe."

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