Master recipe for sautéed pork chops with white wine pan sauce from Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 18, 2022

    Straightforward cooking method with great results. I got distracted at the wrong moment (when the chops were cooking under cover on their second side) and overshot on internal temperature, but they were still delicious. The pan sauce was also great - very flavorful. My wine was on the tart side so I skipped adding lemon juice. Also, recipe calls for removing all but 1 tbsp fat after cooking chops, but I found it tricky to remove fat without also removing flavorful drippings. I ended up leaving all of the fat in the pan and instead reduced the amount of butter added to the final sauce. I used this recipe in combination with the Mixed Herb and Spice Rub for Sauteed Pork Chops (same article), applying the rub 2 days before cooking.

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