Boneless Pork Chops in Creamy White Wine Sauce Recipe

Boneless Pork Chops in Creamy White Wine Sauce Recipe

If you’re looking for an elegant yet easy-to-make dinner, boneless pork chops in creamy white wine sauce is a delightful choice. The rich and velvety sauce complements tender pork chops, creating a restaurant-quality meal right in your own kitchen.

Ingredients:

• 4 boneless pork chops
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1 tablespoon butter
• Fresh parsley, chopped, for garnish

Instructions:

1. Season the Pork Chops: Start by seasoning both sides of the boneless pork chops generously with salt and black pepper. This adds flavor to the meat.
2. Sear the Pork Chops: In a large skillet or frying pan, heat the olive oil over medium-high heat. Once the oil is hot, add the pork chops. Sear them for about 4-5 minutes on each side, or until they develop a golden-brown crust. Transfer the seared pork chops to a plate and set them aside.
3. Make the Creamy White Wine Sauce: In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes to reduce and concentrate the flavors.
4. Add the Cream and Broth: Reduce the heat to medium-low and stir in the heavy cream and chicken broth. Add the dried thyme, dried rosemary, and dried sage. Stir well to combine. Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly.
5. Return the Pork Chops: Gently return the seared pork chops to the pan, along with any juices that have accumulated on the plate. Cook for an additional 5-7 minutes, or until the pork chops are cooked through and the sauce has thickened to your desired consistency.
6. Finish with Butter: Just before serving, stir in the tablespoon of butter to add a silky finish to the sauce.
7. Garnish and Serve: Transfer the pork chops to serving plates, spoon the creamy white wine sauce over them, and garnish with fresh chopped parsley.
8. Enjoy: Your Boneless Pork Chops in Creamy White Wine Sauce are now ready to be enjoyed. Serve them with your favorite side dishes, such as mashed potatoes, steamed vegetables, or a crisp salad.

This dish combines the richness of cream, the complexity of herbs, and the bright notes of white wine to create a truly exquisite meal. Whether you’re preparing it for a special occasion or a cozy weeknight dinner, these boneless pork chops will impress your palate and leave you craving more. Enjoy!

Source: whatsinthepan.com

Yield: 6

Wet Burritos Recipe

Print

Craving a hearty, flavorful meal that's sure to satisfy your appetite? Look no further than Wet Burritos! These deliciously smothered burritos are a favorite in many households, combining a rich beef filling with a savory sauce and melted cheese. Originating from Mexican-American cuisine, Wet Burritos are perfect for a comforting dinner that’s easy to make and delightful to eat.

Prep Time 10 minutes

Cook Time 30 minutes

Ingredients

• 1 lb ground beef
• 1/2 cup onion finely chopped
• 2 tsp garlic minced
• 1 tsp cumin powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 4.5 oz green chile peppers diced
• 16 oz refried beans
• 8 oz tomato sauce
• 10 oz enchilada sauce
• 15 oz Hormel no-beans chili
• 6 large flour burrito tortillas approx. 12 inches each
• 2 cups lettuce shredded
• 3 cups Mexican blend cheese shredded
• Green onions chopped (for a touch of garnish)
• Optional toppings as per your preference

Instructions

• Preparation: Start by preheating your oven to 400 degrees F.

• Meat Mixture: In a medium skillet, cook the ground beef and onions over medium-high heat. Ensure they’re evenly browned and the onions are translucent. Drain any excess grease. Next, season with garlic, cumin, salt, and pepper. Introduce the green chilies and refried beans, blending until thoroughly mixed. Keep this mixture warm.

• Sauce Creation: In a separate pan, mix the tomato sauce, no-bean chili, and enchilada sauce. Stir consistently on medium heat until combined and warm.

• Assembly: Split the beef-bean mix into six equal portions. Lay out a tortilla and spoon one portion of the mixture onto the center. Add a sprinkle of cheese and lettuce. (Feel free to modify with other vegetables if you prefer). Fold the tortilla sides over the filling, ensuring it’s tightly packed to avoid any spillage.

• Dish Setup: Grease two 9×13 oven-safe dishes. Place the prepared burritos, seam side down. Pour your previously prepared sauce generously over the burritos, ensuring they’re well-coated. Crown them with the remaining cheese.

• Baking: Position your burritos in the oven and bake for about 15-20 minutes. Once done, the burritos should be thoroughly heated, and the cheese perfectly melted.

• Final Touch: Embellish your burritos with additional lettuce, tomatoes, sour cream, and a sprinkle of dried chives. Alternatively, pick your favorite toppings.

Notes

Cooking for just two? No problem! You can freeze the leftover burritos. When you’re ready to enjoy them again, let them thaw fully. To reheat, bake at 400 degrees F for 15-20 minutes until they’re piping hot.