Wine and Garlic Pork
Wine and Garlic Pork is a savory and comforting main course.Tender pork is seasoned with garlic, herbs, salt, and black pepper.Wine adds depth, acidity, and richness to the cooking sauce.Olive oil helps brown the pork and develop a delicious crust.The pan sauce brings together the meat juices and aromatic ingredients.Serve hot with rice, mashed potatoes, or your favorite vegetables
Ingredients
- 700 g boneless pork chops or pork tenderloin, cut into portions
- 6–8 garlic cloves, finely minced
- ¾ cup dry white wine
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ cup chicken broth or stock
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary, chopped, or ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 teaspoon paprika (optional)
- ¾ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
Instructions
- Pat the pork dry using paper towels. If using pork tenderloin, cut it into thick medallions. Season both sides with salt, black pepper, paprika, oregano, and thyme.For extra flavor, allow the seasoned pork to rest for 20–30 minutes in the refrigerator. Bring it out just before cooking, keeping raw pork separate from ready-to-eat ingredients.
- Place a large skillet over medium-high heat and add the olive oil. Once the oil is hot, arrange the pork in a single layer.Sear the pork for approximately 3–5 minutes per side, depending on its thickness, until it develops a golden-brown crust. Work in batches if necessary to avoid overcrowding the pan.Transfer the browned pork to a clean plate. It does not need to be fully cooked at this stage because it will finish cooking in the sauce.
- Reduce the heat to medium and add the butter to the same skillet. Add the minced garlic and chopped rosemary.Cook for approximately 30–60 seconds, stirring frequently, until the garlic becomes fragrant. Avoid browning it too much, as burnt garlic can make the sauce bitter.
- Carefully pour the white wine into the skillet. Stir gently while scraping the browned bits from the bottom of the pan. These browned bits add excellent flavor to the sauce.Allow the wine to simmer for 2–3 minutes so that some of the liquid evaporates and the sharp alcohol aroma reduces.
- Pour in the chicken broth and add the lemon juice. Stir to combine the wine, garlic, herbs, and broth.Bring the mixture to a gentle simmer. Taste the sauce and adjust the salt and pepper if necessary. If you prefer a stronger herbal flavor, add a small amount of extra rosemary or thyme.
- Return the pork and any accumulated juices to the skillet. Reduce the heat to medium-low and partially cover the pan.Simmer gently until the pork is cooked through and tender. Cooking time depends on the cut and thickness, so use a food thermometer rather than relying on time alone.For whole pork chops, steaks, or tenderloin medallions, the recommended safe minimum internal temperature is 145°F (63°C), followed by a 3-minute rest. If using a tougher cut such as pork shoulder, it generally needs a longer cooking time to become tender.
- If you prefer a thicker sauce, stir the cornstarch and cold water together in a small bowl until smooth.Gradually add the mixture to the gently simmering sauce, stirring continuously. Cook for 1–2 minutes until the sauce reaches your desired consistency.
- Remove the skillet from the heat and sprinkle fresh parsley over the pork. Allow the meat to rest for 3 minutes if it has not already rested.Arrange the pork on a serving platter and spoon the garlic wine sauce over the top. Serve immediately with mashed potatoes, steamed rice, roasted vegetables, or crusty bread.
Notes
- Choose the right cut: Pork tenderloin and boneless pork chops work well for a relatively quick meal.
- Dry the meat first: Removing excess moisture helps the pork brown properly.
- Use dry wine: Dry white wine generally provides a balanced sauce without excessive sweetness.
- Avoid burning garlic: Garlic cooks quickly and can turn bitter when exposed to high heat for too long.
- Do not overcrowd the skillet: Cook the pork in batches if necessary to encourage browning.
- Check the temperature: Use a food thermometer to ensure whole cuts of pork reach 145°F (63°C), followed by a 3-minute rest.
- Adjust the sauce: Add broth if it becomes too concentrated, or simmer it longer if you want a stronger flavor.
- Store leftovers safely: Refrigerate leftovers in a covered container within 2 hours and consume within 3–4 days. Reheat thoroughly.