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Pan Fried Pork Chops in White Wine Sauce

Mouth-watering Pork Chops are lightly fried to golden perfection and are served with a simple garlic and white wine reduction over a bed of flavorful spinach and white beans. Add a fresh lemon wedge, and dinner is served! 
Pan fried pork chops on a bed of spinach and white beans on a white plate with lemon wedges in background.

This meal truly has more flavor that you will ever guess. It’s a guaranteed way to make sure that every single bite of pork chop disappears, and is living proof that a few simple ingredients can create amazing results in the kitchen. 

I’ll walk you through how to achieve that perfect sear, what the best pork chop cuts are, and the best white wines to use for the sauce.

I first published this recipe in February of 2017 and I have been in love with it since. Feel free to try this with chicken breast or thighs as well!

You can also make a gluten-free version but subbing the all-purpose flour for gluten-free flour. 

Overhead shot of ingredients needed for pan fried pork chops in white wine sauce

How to Sear Pork Chops

  • Use a cast iron skillet for a nice, golden sear. It conducts heat the best and will give the pork chops a nice even color.
  • Sear over medium-high heat. The middle doesn’t need to be done yet, we’re just giving the outside color and texture.
  • Avoid moving the pork chops around as they cook, it will disrupt the sear.
  • If the pork chops are stuck to the pan, try giving them more time. They generally release from the pan when they’re crisp on the outside and ready to flip. This takes about 4 minutes per side. 

side by side overhead shots of pork chops before being fried, and after.

Best Cuts of Pork for Searing

  • Center cut, bone-in pork chops are excellent for searing because they are nice and tender.
  • Loin Chops may also be used. They are leaner than center cut chops.
  • Boneless Pork Chops work as well. They are also very lean. *Note- The lack of bone also means that they can be less flavorful than the aforementioned cuts above. *Also note, the lack of fat can create a dry texture and it’s recommended that you brine them prior to searing.

This resource is a complete guide, with visuals, for all types of pork chop cuts.

overhead image of uncooked spinach in a pan next to cooked spinach on a pan with white beans.

Best White Wines for Cooking

Dry white wine that isn’t sweet is the best for cooking. Examples include:

  • Pinot Grigio
  • Sauvignon Blanc
  • Unoaked Chardonnay

This resource includes a list of brands and prices of white wines that are best for cooking.

Storing Leftovers

(You won’t have any.)

…But if you do, you can store these in an airtight container in the fridge for up to three days. 

overhead shot of pan fried pork chops on a bed of sauteed spinach with white beans and a lemon wedge on a white plate.

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Pan Fried Pork Chops in White Wine Sauce with Spinach and Beans

4.80 from 5 ratings
Mouth-watering Pork Chops are lightly fried to golden perfection and are served with a simple garlic and white wine reduction over a bed of flavorful spinach and white beans. Add a fresh lemon wedge, and dinner is served! 


Pork Chops and Wine Sauce:

  • 2 Tablespoons Butter
  • 2 Tablespoons olive oil
  • 2 center-cut pork chops, bone-in
  • Salt/Pepper , to taste
  • ¼ cup all-purpose flour
  • 2 garlic cloves, minced
  • ¼ cup dry white wine*, see notes
  • ¼ cup chicken broth
  • 1 lemon, cut into wedges

Spinach and Beans:

  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 14.5 oz. white beans
  • 10 oz. fresh baby spinach


Pork Chops and Wine Sauce:

  • Over medium-high heat, melt the butter in a large skillet (preferably cast iron), then add the olive oil.
  • Sprinkle both sides of the pork with salt and pepper, then dredge each side into the flour.
  • Sear each side of the pork chops until they’re a light golden brown, about 3-4 minutes on each side.
  • Remove the pork chops from the skillet for now and set aside on a plate.
  • Add the garlic to the pan and cook until fragrant, about a minute.
  • Add the white wine and cook until it is reduced by half, about 5 minutes. 
  • Add the chicken broth and pork chops back to the pan.
  • Squeeze half of the lemon over the pork chops and continue to simmer until the pork chops are a deep golden brown and cooked through, about 20 minutes. (Time varies based on thickness of the pork) – You can also put the pan in the oven at 325 for 20 minutes to finish cooking the pork that way.

Spinach + Beans:

  • Heat the olive oil in a large skillet over medium-high heat, then add the minced garlic and cook for about one minute.
  • Add the white beans and spinach and toss gently with a rubber spatula. Cook just 3-4 minutes, until the spinach just begins to wilt.
  • Place a bed of spinach and beans on a serving plate and top with that delicious pork! Enjoy!


  • Pinot Grigio, unoaked Chardonay, and Sauvignon Blanc are great cooking wines. 
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10 comments on “Pan Fried Pork Chops in White Wine Sauce”


    • Thanks so much Marcy!😃

    • Made this with boneless pork chops tonight, it was delish! For anyone wanting to use boneless (it was just what I had on hand) I just brined them in rosemary and salt water for 2 hours then seasoned and dredged as directed and fried on each side on medium heat for 6 minutes and removed when a temp check read 145, reduced the sauce as directed then threw the pork chops in the sauce for 1 minute before serving😁 served mine with rice pilaf and bacon and garlic roasted veggies cuz again…what I had on hand😅 Thank you for the awesome recipe!!!!

  2. This was fabulous! Just added salt and pepper to spinach too and otherwise just as the recipe called (no beans, hubby not a fan) Yum! Thank you for another way to eat pork chops not breaded! 😋

    • You’re very welcome Jacki! This is my husbands favorite pork chop recipe and he’s normally not a fan of them. Thanks so much for taking the time to comment and leave a review!❤️

  3. This was easy to make. I think I should have used more S & P and lemon juice, as it didn’t have as much flavor as I expected it to. And maybe I should have gone a little hotter on my (new) braising pan to get a harder sear. Also, Stephanie, should the pan juice be spooned over the pork chop when you plate it?

    But for a first attempt, I was quite pleased. My husband enjoyed it. 🙂

  4. These chops were delicious. 2 for 2 on recipes from you. Stumbled on your site. Glad I did!

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