Pork Chops in Wine

    40 minutes

    It can be hard to make pork chops tender enough. Here, garlic, rosemary and white wine act to tenderise the meat. The aroma is wonderful. Try steaming fresh broccoli then frying it in the pan juices for a perfect side dish.

    728 people made this

    Serves: 4 

    • 4 tablespoons butter
    • 4 pork chops
    • 1/2 cup (125ml) dry white wine
    • 1 teaspoon salt
    • 1/8 teaspoon fresh ground black pepper
    • 1/2 teaspoon crushed dried rosemary
    • 2 cloves garlic, minced

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a large frypan melt butter over medium heat. Cook chops in butter turning once to brown evenly.
    2. Pour in wine and season with salt, pepper, rosemary and garlic. Simmer uncovered for 20 minutes or until chops are tender. Transfer pork chops to serving plates and spoon sauce over the meat.

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    Reviews in English (594)


    I substituted a casserole dish, sweet white wine and fresh rosemary. The pork chops i used were large, so i simmered them for around an hour and they were superb. Served with a sweet potato mash and zucchini slices fried in some of the sauce. My menfolk loved it - thanks so much !!!  -  01 May 2013


    A pretty darned accurate and authentic style of traditional Italian cooking! (See, we DO eat more than pasta and pizza, although this IS good with pasta, or roasted potatoes too!) Use olive oil and, if you can, fresh rosemary. And be sure not to overcook your chops or they'll be tough and dry. Growing up we always prepared chicken this way too--particularly good with a cut up fryer rather than boneless chicken breasts as you want to cook this long enough to infuse all these wonderful flavors into the meat. Simple yet delicious.  -  10 Mar 2008  (Review from Allrecipes USA and Canada)


    I made these for the first time a year and a half ago. It is a great recipe. I do cut the salt to 1/2 teaspoon and actually increase the wine to almost a full cup. This allows a nice amount of sauce. For those who experience "tough" chops, the key to this recipe is thickness. The thicker the chop (get as close to 1-inch as you can) the better. Breakfast-cut or traditional pork chops will not work. They are too thin and will dry during the browning stage. Use the thicker center cuts and they will turn out great! Like other reviewers, I slice fresh yellow onion and mushroom and add them in the last few minutes of simmering. If you're looking for a new spin on comfort foods, this is the recipe for you to try! Goes perfectly with mashed potatoes and green beans sauteed in soy sauce and minced garlic.  -  26 Dec 2008  (Review from Allrecipes USA and Canada)