Pork Chops Sauterne
This classic recipe features thick pork chops seared until golden, then slowly braised in a sweet and savory sauce of Sauterne wine. A simple topping of mustard, brown sugar, and a lemon slice creates a flavorful glaze as it cooks. The result is incredibly tender pork with a balanced, elegant pan sauce.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain mustard and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcsbone-in pork chop, thick-cut, about 2.5cm or 1-inch (2.5 cm)
- 1 tbspvegetable oil
- 1.5 tspdijon mustard
- 4 tbsplight brown sugar, packed
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 1 pcslemon, thinly sliced into 4 rounds
- 160 mlsauterne wine
Equipment
tongs · cutting board · knife · large skillet with lid
The method
Step by step
- 1
Pat the pork chops dry with a paper towel and season both sides generously with salt and black pepper.
About 3 min
- 2
Heat the vegetable oil in a large skillet or Dutch oven with a tight-fitting lid over medium-high heat.
About 2 min
Cook’s note: The oil should shimmer slightly just before you add the pork.
- 3
Carefully place the pork chops in the hot pan and sear for 3-4 minutes per side until a deep golden-brown crust forms.
About 8 min
Cook’s note: Avoid moving the chops while they sear to develop a good crust.
- 4
Remove the chops to a plate, reduce the heat to low, and carefully drain any excess rendered fat from the pan.
About 2 min
- 5
Return the chops to the pan in a single layer.
About 1 min
- 6
Spread the Dijon mustard over the top surface of each pork chop, then sprinkle with the light brown sugar.
About 2 min
- 7
Place one lemon slice on top of each pork chop.
About 1 min
- 8
Pour the Sauterne wine into the pan around the chops, taking care not to wash off the topping.
About 1 min
- 9
Increase the heat to bring the wine to a gentle simmer.
About 2 min
- 10
Reduce the heat to low, cover the pan tightly, and braise for 50 to 60 minutes until the pork is fork-tender.
About 50 min
Cook’s note: Check halfway through to ensure the liquid hasn't evaporated; add a splash of water if needed.
- 11
Transfer the cooked pork chops to a serving platter and let them rest for 5 minutes.
About 5 min
Cook’s note: Resting allows the juices to redistribute, resulting in more succulent meat.
- 12
Spoon the sauce from the pan over the chops before serving.
About 1 min
Keep it good
Store leftovers in an airtight container in the refrigerator.
Gently reheat in a covered skillet over low heat with a splash of water, or in the microwave.
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