Pork Chops with Sun-Dried Tomato Pan Sauce
Golden-seared pork chops are finished with a bright pan sauce made with sun-dried tomatoes, shallot, garlic, white wine, lemon, and fresh herbs. Ready in about 35 minutes, this one-skillet dinner is simple enough for a weeknight yet elegant enough for entertaining.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Why You’ll Love This Recipe
Fresh herbs, garlic, and sun-dried tomatoes create bright, vibrant flavor.
Ready in about 35 minutes, making it perfect for busy weeknights.
A simple one-skillet dinner that’s elegant enough for entertaining.
Garlic, shallots, fresh herbs, and lemon create incredible flavor without relying on salt.
Pairs easily with vegetables, grains, or a crisp seasonal salad.
Ingredients
4 boneless center-cut pork loin chops (about 1 inch thick)
2 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste
1 small shallot, finely minced
3 garlic cloves, minced
½ cup oil-packed sun-dried tomatoes, drained, patted dry, and chopped
½ cup dry white wine
½ cup unsalted chicken stock
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
Optional Garnishes
Fresh basil ribbons
Chopped fresh parsley
Lemon wedges
Instructions
Pat the pork chops dry with paper towels and season lightly with freshly ground black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3–4 minutes per side, until golden brown. They do not need to be fully cooked at this point. Transfer the pork chops to a plate and tent loosely with foil while you prepare the sauce.
Reduce the heat to medium. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the chopped sun-dried tomatoes and cook for 1 minute.
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes until slightly reduced.
Stir in the unsalted chicken stock and continue simmering for 3–4 minutes until the sauce begins to thicken slightly.
Reduce the heat to low and stir in the fresh lemon juice, parsley, and basil.
Return the pork chops and any accumulated juices to the skillet. Spoon the sauce over the pork and cook for 2–4 minutes, or until the thickest part of each chop reaches 145°F.
Garnish with additional parsley, basil, or lemon wedges if desired and serve immediately.
Cook’s Notes
Boneless center-cut pork loin chops about 1 inch thick work best. Thinner chops will cook more quickly, so begin checking their temperature early.
Check the label when purchasing sun-dried tomatoes and choose the lowest-sodium option available. Drain and pat oil-packed tomatoes dry before chopping.
Cook the pork to an internal temperature of 145°F, then allow it to rest briefly before serving.
Fresh herbs make all the difference. Stir the parsley and basil into the sauce just before serving to preserve their fresh flavor and vibrant color.
Make Ahead
The shallot, garlic, sun-dried tomatoes, parsley, and basil may be prepared up to 1 day ahead and refrigerated separately. For the best texture, cook the pork and prepare the pan sauce shortly before serving.
Storage
Refrigerate the pork chops and sauce in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of unsalted chicken stock or water if needed. Freezing is not recommended.
Complete the Meal
Serve these Pork Chops with Sun-Dried Tomato Pan Sauce, Pan-Roasted Potatoes with Garlic and Rosemary, and Garlic-Infused Cauliflower for a flavorful, well-rounded dinner.