Herb-crusted baked pork chops with white wine sauce
Indulge in tender, herb-crusted baked pork chops with a rich white wine sauce. This savory dish features a perfectly seasoned pork fillet, enhanced with fresh parsley and a hint of mustard, creating a gourmet meal you can effortlessly prepare at home.
- 09 Feb 2025
- Cook time 25 min
- Prep time 5 min
- 2 Servings
- 8 Ingredients
Herb-crusted baked pork chops with white wine sauce is a delicious and elegant dish that combines tender, juicy pork with a flavorful herb crust and a rich, tangy white wine sauce. This recipe is perfect for a special occasion or a cozy dinner at home, and it's surprisingly easy to make with just a few simple ingredients.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
2. Prepare the Pork Fillets:
- Pat the pork fillets dry with a paper towel. This helps the seasoning stick better.
- Rub the fillets with olive oil, ensuring they are evenly coated.
- Season both sides of the pork fillets with salt and black pepper.
- Heat a pan over medium-high heat. Once hot, add the pork fillets and sear for about 2-3 minutes on each side until they are golden brown. This helps lock in the flavor and gives the pork a nice crust.
- Transfer the seared pork fillets to a baking dish.
- Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check for doneness.
- While the pork fillets are baking, prepare the white wine sauce.
- In the same pan used for searing the pork, add the white wine. Over medium heat, simmer the wine, scraping up any bits of pork stuck to the pan.
- Add the butter to the pan and allow it to melt completely, stirring constantly.
- Once the butter has melted, stir in the mustard until fully combined.
- Let the sauce simmer and reduce for about 3-4 minutes, or until it thickens slightly.
- Stir in the fresh parsley and reduce the heat to low. Keep the sauce warm until ready to serve.
- Remove the pork fillets from the oven and let them rest for a few minutes before slicing.
- Slice the pork fillets into medallions or leave them whole as preferred.
- Drizzle the warm white wine sauce over the pork fillets.
- Garnish with additional fresh parsley, if desired.
- Serve immediately with your choice of side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Tips:
- Make sure to pat the pork chops dry before seasoning them to help the crust adhere better.
- Use a meat thermometer to ensure the pork chops are cooked to the correct internal temperature (145°F or 63°C).
- Allow the pork chops to rest for a few minutes after baking to let the juices redistribute, resulting in juicier meat.
- Deglaze the pan with white wine to pick up all the delicious browned bits, adding extra flavor to the sauce.
- To enhance the flavor of the sauce, consider adding a splash of lemon juice or a sprinkle of fresh herbs like thyme or rosemary.
With its herbaceous crust and lush white wine sauce, this baked pork chop recipe is sure to impress. It's a straightforward and rewarding dish that will elevate any dinner table. Enjoy your perfectly cooked pork chops with a side of your favorite vegetables or a simple salad, and savor every bite of this delightful meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 430kcal | 21% |
| Protein | |
| Protein 44g | 28% |
| Carbohydrates | |
| Carbohydrates 2.49g | 1% |
| Fiber 0.47g | 1% |
| Sugar 0.76g | 1% |
| Fat | |
| Fat 24g | 29% |
| Saturated 11g | 38% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 170mg | 31% |
| Vitamin B1 1.99mg | 166% |
| Vitamin B2 0.69mg | 53% |
| Vitamin B3 13mg | 84% |
| Vitamin B6 1.58mg | 93% |
| Vitamin B9 3.99ug | 1% |
| Vitamin B12 1.01ug | 42% |
| Vitamin C 1.68mg | 2% |
| Vitamin E 0.47mg | 3% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 2.36mg | 21% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 510mg | 41% |
| Potassium, K 870mg | 25% |
| Selenium, Se 60ug | 114% |
| Sodium, Na 1310mg | 88% |
| Zinc, Zn 3.89mg | 35% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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