Baked Pork Chops With White Wine
Bone-in pork chops baked with herbs and wine create a rich, thickened gravy perfect for serving with mashed potatoes.
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Instructions
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Preheat the oven to 350 F (180 C).
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Heat olive oil in a large skillet over medium heat.
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Season pork chops with salt and pepper, then brown on both sides for 8-10 minutes. If the skillet is not oven-safe, transfer chops and sliced onion to a baking dish.
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Combine thyme, rosemary, wine, and chicken broth, then pour over the pork chops.
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Cover the dish and bake for 30-45 minutes, or until pork is tender and reaches 145 F.
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Remove pork and onions to a serving platter and keep warm.
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Use a gravy separator to remove fat from the pan liquids. Strain the liquids into a saucepan and bring to a boil over medium-high heat for 1 minute to reduce.
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Whisk 1 tablespoon water with cornstarch until smooth. Stir into the boiling liquids and cook until thickened. Stir in 1 teaspoon butter until melted.
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Spoon the prepared sauce over the pork chops and onions.