Pork Chops in Garlic, Brown Sugar and Herb Wine Sauce is a wonderfully tasty 20 minute bone in pork chop recipe! So if you love easy recipes or are limited on time – this is a perfect one.
Are you tired of me making one Pork Chop recipe after another? This easy and hearty recipe is healthy, gluten free and extraordinarily tasty! The result is a perfectly cooked bone-in pork chop — one that’s golden and crusted on the outside, and perfectly tender and juicy in the middle.
You will need bone in pork chops and dry white wine. Make sure to choose a good drinking wine, such as Pinot Grigio, Chardonnay or Riesling.
How to perfectly cook thick bone-in pork chops:
First bone-in pork chops are generously seasoned with Italian spices and then pan-seared on the stove top for 6-7 minutes. Next, a brown-sugar-garlic-herb sauce is prepared with white wine and this process takes only 3 minutes. Finally, pork chops are smothered in this brown sugar herb wine sauce and then transferred to the oven to finish cooking: 8-9 minutes. Done!
To make this dish you will need one oven proof skillet: stainless steel, dutch oven or cast iron. I opted to use stainless steel one.
There are 3 simple parts to this bone-in pork chop recipe:
- Pan-searing seasoned chops on each side until they’re a beautiful golden brown.
- Removing the pork from the skillet, cooking garlic, then adding brown sugar wine and herbs – to make a tasty medley.
- Adding the pork chops back to the skillet, smothering them on both sides with that wonderful mixture and transferring the skillet into the oven.
Brown sugar, wine and sugar combination produces superb taste and color.
The pork chops have that nice glaze finish thanks to the brown sugar, wine and sugar. Searing produces a nice color too, but it’s nothing compared to what they look like after you spoon this brown sugar garlic sauce all over and bake them for this nice glossy finish!
How to sear these bone-in pork chops on the stove top
Paper towel dry the chops. Season both sides with Italian Seasoning, salt and pepper. Lay the pork chops in the hot skillet on medium high. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3-4 minutes.
The chops may start to smoke a little — that’s ok. Turn down the heat if it becomes excessive. Cooking the second side should take less time because of the residual heat from the first side searing. These are what they look like after pan-searing:
Prepare Garlic-Brown Sugar and Herb Wine sauce by cooking chopped garlic in butter, followed by adding wine, brown sugar and herbs:
How to finish cooking bone-in pork chops in the oven
Pork chops are a tender, quick-cooking cut of meat — so quick-cooking that they’re very easy to overcook. This is why we start the chops on the stove top, where they get a good sear, and then transfer them to the oven to finish cooking.
The gentle heat of the oven helps us control the rate of cooking a little better and also prevents the outside from getting tough and dry before the middle has finished cooking.
As a result bone-in pork chops take a little longer to cook, but we are only talking about a few minutes. It won’t make a huge difference to your meal preparation!
Serve them with a Italian salad, Zesty Brussels sprout Coleslaw, or Irish mashed potatoes for an easy and quick weeknight meal.
If you are looking for boneless pork chop recipes, I have several tasty and quick recipes here:
- Honey Balsamic Pork Chops
- Pork Chops in Creamy Garlic and Herb Wine Sauce
- Pork Chops in Creamy Irish Whiskey Sauce
If you are looking for pork tenderloin or pork loin recipes, you might find these recipes interesting:
- Brown Sugar, Garlic and Herb Tenderloin
- Mustard, Garlic and Herb Crusted Tenderloin
- Brown Sugar Dijon Glazed Pork Loin with Carrots, Apples and Sweet Potatoes
How about Instant Pot pork ribs? Check out this amazingly flavorful and quick recipe:
Low Carb Pork Chops in Brown Sugar and Wine Sauce
Ingredients
- 3 pork chops (bone in, 1 1/2"-thick)
- Salt and pepper for seasoning
- 1 tsp Italian Seasoning
- 2 tbsp butter (divided)
- 5 cloves garlic chopped
- 1/4 cup dark brown sugar
- 1/4 cup white wine
- 1 tsp Italian seasoning (or herbs such as thyme, rosemary)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375 degrees F. Pat dry the the pork chops with a paper town and season generously with salt, and pepper and Italian seasoning on each side;
- On medium high heat, melt 1 tablespoon of butter in the oven proof skillet. Cook pork chops until bottom side is golden brown, about 4 minutes.Turn and cook on other side about 3 more minutes. Remove from skillet.
- To the now empty skillet, add second tablespoon of butter. Once melted, add garlic and cook for 1 minute until fragrant. Add brown sugar and wine and cook on medium heat until well combined. Add salt, pepper and more herbs (such as Italian seasoning) at this point. Taste the sauce.
- Return chops to the skillet and spoon the sauce on top of each chop.
- Transfer the skillet to the oven and roast the pork chops until cooked through (internal temperature of 140F to 145F on the meat thermometer) for about 6 to 8 minutes depending on the thickness of the meat. Remove the pork chops from the skillet and let rest for 5 minutes.
- Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Garnish with fresh parsley and let the chops rest for at least 5 minutes before serving.
I don’t think the carb calculations are correct for this meal. It sure does look very good though.
It is truly delicious. Brown sugar does seem to be higher on carbs than what the recipe card shows. Thank you for letting me know – I’ll research and fix it.
What temperature do you cook them in the over and approximately how long? Thank you!
Cook them at 375 degrees for about 8 minutes after searing them on medium high heat (4 minutes per each side).
The sauce is to die for!
Would you happen to have the nutritional info on this recipe? Looks delish…
I do and I just updated it on the recipe so you can see it now. The pork chops I used were huge – I used 3 of them and each one was 8 to 10 ounces. The nutrition label on the recipe lists 6 servings (2 servings per each 10 oz pork chop).
I made these with boneless pork chops and they were great. Thank you
Delicious. The pork did not dry out at all
I made this just as recipe stated. Searing part was fun – they do cook pretty fast. I probably seared only for 3 minutes on each side.
Glad you enjoyed the searing process!
This was such an easy dinner. Our whole family loved it! We made only 2 and it was plenty!
I’m glad you liked it.