Best 8 Sauces For Pork Chops Recipes

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Pork chops are a versatile and delicious cut of meat that can be cooked in a variety of ways. One popular way to cook pork chops is to pan-fry them, and a flavorful sauce can really take them to the next level. Whether you prefer a classic brown sauce, a tangy barbecue sauce, or something in between, there are countless sauces that you can make to complement your pork chops. In this article, we'll share some of the best recipes for pan-fried pork chops with sauce, so you can find the perfect one to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET-AND-SAUCY PORK CHOPS



Sweet-and-Saucy Pork Chops image

This easy weeknight dinner recipe uses sugar to create succulent, caramelized pork chops in record time.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Pork     Quick & Easy     Capers     Garlic     Pork Chop     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free

Yield 2 servings

Number Of Ingredients 10

2 (1"-thick) bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)
Kosher salt
1 1/2 tsp. sugar, divided
2 Tbsp. extra-virgin olive oil, divided
1 large shallot, chopped
4 garlic cloves, thinly sliced
1/4 cup red wine vinegar
3 sprigs rosemary
1 Tbsp. drained capers
2 Tbsp. unsalted butter, cut into pieces

Steps:

  • Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won't be fully cooked); reduce heat to medium.
  • Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
  • Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
  • Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
  • Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°F).
  • Transfer pork chops to plates and spoon sauce over.

PORK CHOPS WITH MUSTARD SAUCE



Pork Chops with Mustard Sauce image

Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. -Sharla Reel, St. Charles, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup white wine or chicken broth
3 garlic cloves, minced
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon Worcestershire sauce

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.

Nutrition Facts : Calories 327 calories, Fat 19g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 432mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

AMAZING PORK CHOPS IN CREAM SAUCE



Amazing Pork Chops in Cream Sauce image

Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.

Provided by CHRISTINEPEREZ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 25m

Yield 8

Number Of Ingredients 7

3 tablespoons butter
8 boneless pork chops
salt, to taste
ground black pepper, to taste
¾ cup white wine
¾ cup heavy cream
1 (8 ounce) package sliced fresh mushrooms

Steps:

  • Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
  • Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g

PORK CHOPS WITH HONEY-GARLIC SAUCE



Pork Chops with Honey-Garlic Sauce image

The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 bone-in pork loin chops (6 ounces each)
1/4 cup lemon juice
1/4 cup honey
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced

Steps:

  • In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.

Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

PORK CHOPS WITH DIJON SAUCE



Pork Chops With Dijon Sauce image

In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)

Provided by Julia Reed

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

Steps:

  • Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
  • Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
  • Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams

PORK CHOPS IN GARLIC MUSHROOM SAUCE



Pork Chops in Garlic Mushroom Sauce image

This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.

Provided by April Broxton

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 30m

Yield 8

Number Of Ingredients 9

2 pounds boneless pork chops
½ teaspoon paprika
1 pinch kosher salt and ground black pepper to taste
¼ cup butter, divided
1 (8 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons all-purpose flour
2 cups beef broth

Steps:

  • Season both sides of pork chops with paprika, salt, and pepper.
  • Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
  • Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
  • Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
  • Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 3.1 g, Cholesterol 53.9 mg, Fat 13.4 g, Fiber 0.4 g, Protein 16.3 g, SaturatedFat 6.4 g, Sodium 332.7 mg, Sugar 0.5 g

PORK CHOPS IN ONION SAUCE



Pork Chops in Onion sauce image

Make and share this Pork Chops in Onion sauce recipe from Food.com.

Provided by Ambassador27

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork chops
1/4 teaspoon pepper
1 1/2 tablespoons vegetable oil
1/2 cup red wine
1 teaspoon cornstarch
1/2 teaspoon salt
1 1/2 tablespoons unbleached flour
4 small onions, thinly sliced
1/2 cup beef broth

Steps:

  • Season pork chops with salt& pepper; coat with flour.
  • heat oil in a heavy saucepan.
  • fry pork chops in oil, 3 mins.
  • on each side, Add onions, cook for another 5 minutes turning once.
  • Pour in wine& beef broth, reduce heat and simmer for 15 minutes.
  • Mix cornstarch with a little bit of cold water, add to broth mixture and cook until thick& bubbly.
  • Pour over pork chops and serve with rice.

PORK CHOPS IN SIMPLE GARLIC SAUCE AS I LIKE IT!



Pork Chops in Simple Garlic Sauce As I Like It! image

This is very simple meal. It is similar to some other Croatian recipes (like Samobor pork chops) with difference: you can do it just in a frying pan. The sauce has not very garlic taste and should not have.

Provided by nitko

Categories     Lunch/Snacks

Time 15m

Yield 1 portion, 1 serving(s)

Number Of Ingredients 8

150 g pork chops
2 tablespoons olive oil
5 g salt
3 g pepper (black, grounded)
2 garlic cloves
1 teaspoon flour
1/4 cup water
3 g fresh parsley leaves (finely minced)

Steps:

  • Hit the pork chop with a bat to make it thinner. Season it with salt and pepper. Pour over pork chop olive oil and add sliced garlic. Leave it in refrigerator at least 45 minutes.
  • Heat the frying pan (preferably Teflon one) and then put pork chop inches Fry until one side is done, than turn to the other side.
  • When done remove pork chop to a plate and add into pan garlic, some olive oil and flour. Fry for 30 seconds and add some water and parsley leaves. When you get creamy sauce it is done.
  • Pour sauce over pork chops and serve. The sauce must not be too thick, so experience will tell you exactly the proper measures.

Tips for Making the Perfect Sauce for Pork Chops:

  • Use fresh ingredients: The better the quality of your ingredients, the better your sauce will be. Fresh herbs, spices, and vegetables will give your sauce a vibrant flavor.
  • Don't be afraid to experiment: There are endless possibilities when it comes to making sauce for pork chops. Get creative and try different combinations of flavors until you find one that you love.
  • Balance the flavors: When making a sauce for pork chops, it's important to balance the flavors. You don't want the sauce to be too sweet, too sour, or too salty. Aim for a harmonious blend of flavors that complements the pork chops.
  • Thicken the sauce to your desired consistency: If you want a thicker sauce, you can add a cornstarch or flour slurry. If you want a thinner sauce, you can add water or broth.
  • Serve the sauce immediately: Sauces are best served immediately after they are made. This will ensure that they are at their peak flavor.

Conclusion:

Pork chops are a versatile dish that can be paired with a variety of sauces. Whether you prefer a classic sauce like pan gravy or a more adventurous option like a fruit-based sauce, there is sure to be a recipe that you will enjoy. With a little creativity and experimentation, you can create a sauce that will take your pork chops to the next level. Happy cooking!

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