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Pork Chops with White Wine & Mushroom Sauce Recipe Recipe

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Prep Time
15 min
Total Time
40 min
4 Servings
In this Recipe

Pork Chops are a wonderful dinner base. They’re affordable, filling, full of rich flavor, and take well to a number of different seasonings. Try this recipe to add a savory White Wine & Mushroom Sauce to your Pork Chops. The sauce would also be great on Chicken Breasts


  • 4 Bone-in Pork Chops (recommend 1″ thickness)
  • LGCM Ultimate Steak and Roast Rub
  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 1 Tbsp Garlic (minced)
  • 1 Tbsp Shallot (minced)
  • 1 cup Mushrooms (cut into quarters)
  • 2 Tbsp Flour
  • 1/2 cup Dry White Wine (Chardonnay is great)
  • 1/4 cup Beef Broth
  • 1 Tbsp Parsley (chopped)
  • Salt
  • Pepper


  1. Season your Pork Chops with LGCM Ultimate Steak & Roast Rub or salt and pepper to your taste. Add the olive oil to a large pan and heat to medium high heat. Place the Pork Chops in the pan and sear on both sides for 2-3 minutes until they are browned on both sides.

  2. After searing the pork chops, place the pork chops on top of a wire rack that is placed on a sheet pan. Roast the chops at 400 degrees for about 8-10 minutes.

  3. While you Pork Chops are roasting, take the same pan you browned the pork chops in, and add the butter, garlic, shallots & mushrooms. Turn heat down to medium, and stir ingredients together to coat everything in butter. Add the flour, and continue to stir. Cook on medium until the flour has browned and mushrooms softened.

  4. After the mushrooms have softened, add the white wine and beef broth. Let the sauce simmer on medium-low heat until the sauce reduces to your desired consistency.

  5. Once the sauce has reduced, and before serving, add add parsley and season the mixture to taste with salt and pepper.

  6. Remove the pork chops from the oven once they reach 145ºF and are cooked thorugh, and serve  by pouring sauce on top of the cooked pork chops. Enjoy!

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2 Reviews for Pork Chops with White Wine & Mushroom Sauce Recipe

    5, 5

    This recipe is a keeper! The pork chops I purchased were a little thinner than I usually get so I cooked my chops in my Sous Vide to keep them juicy then reverse seared them, then made the sauce. I wish I was able to post a photo to show it off. Thanks LGCM!!!

    5, 5

    I didnt have chops so I used pork tenderloin cut into chunks instead. Came out amazing. Thank you