Pork Chops in Garlic, Brown Sugar and Herb Wine Sauce is a wonderfully tasty 20 minute recipe! Perfectly seasoned and pan-seared in Italian spices on the stove top: 6-7 minutes. A brown-sugar-garlic-herb sauce is prepared with white wine: 3 minutes. Finally pork chops are smothered in this brown sugar herb wine sauce and transferred to the oven to finish cooking: 8-9 minutes. Done! So if you love easy recipes or are limited on time – this is a perfect one.
It’s an easy and hearty recipe that is healthy, gluten free and extraordinarily tasty! The result is a perfectly cooked pork chop — one that’s golden and crusted on the outside, and perfectly tender and juicy in the middle.
This recipe requires bone in pork chops. And these tend to be more juicy and tender.
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 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.
The pork chops have that nice glaze finish thanks to the brown sugar and wine. 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!
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:
Importance of cooking pork chops on stovetop first and then to 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 stovetop, 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.
Bone-in pork chops ensures tender cooked pork chops. They 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 it with a simple side salad, roasted vegetables, or mashed potatoes for an easy and quick weeknight meal.
Pork Chops in Garlic, Brown Sugar and Herb Wine Sauce is a wonderfully tasty 20 minute recipe! Perfectly seasoned and pan-seared in Italian spices on the stove top: 6-7 minutes. A brown-sugar-garlic-herb sauce is prepared with white wine: 3 minutes. Finally pork chops are smothered in this brown sugar herb wine sauce and transferred to the oven to finish cooking: 8-9 minutes. Done! So if you love easy recipes or are limited on time - this is a perfect one.
- 2 to 3 1 1/2"-thick bone-in pork chops (8–10 ounces each)
- 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
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.