bone-in pork chop & beurre blanc sauce

bone in pork chop


This bone-in pork chop, big daddy type, is perfect with this beurre blanc sauce. Now don’t let the French sauce scare you off! So EZ to make!

Easy Pork Chop Skillet Dinner Recipes

Really this is one of those super easy pork chop skillet dinner recipes that you’ll make repeatedly. If you want to change it up, you could swap out pork chops for chicken! Both are fabulous with beurre blanc. But, first what is beurre blanc. Am I way in over my head with cooking?

What is Beurre Blanc

Yes, it sounds fancy dancy, but beurre blanc is really just a sauce. It’s light textured and made from butter, shallots, white wine and white wine vinegar. Slightly sweet with a little tang, it’s got an underlying rich velvety flavor that makes this bone-in pork chop even more delicious. My recipe is my easy version/adaptation of beurre blanc. Maybe Julia would turn over in her grave, but a girl has to do what a girl has to do in this new world of foodies. 

Foodies are sharing souls. And, this is a sauce that Beth learned from one of her professional guest chefs, so she naturally shared with me.  I wanted to give it a test run, so I decided to do the beurre blanc sauce with a big fat juicy bone-in pork chop.I must say freakin’ amazing!  You can make a beurre rouge sauce by substituting red wine and use on whatever meat(s) you want, like steak!  

While I’ve done similar sauces for meats, using the same pans in which the meat was cook because of the immense flavoring left behind, I didn’t have a fancy French name for it.  This makes me feel like more of a ‘real’ chef’ now that I can say ‘beurre blanc’ . Burr BLAHNGK and ‘beurre rouge’. Burr roojh. I just know you’re impressed (tsk tsk).

Beurre Blanc Recipe

I owe a big thank you to my foodie friend, and MasterChef roommate, Beth, for teaching me how to make beurre blanc and beurre rouge sauce.  Beth runs cooking classes in her hometown right outside of Chicago.  She’s a consummate home chef and even more extraordinary entertainer. 

Beth and I literally were thrown together in a hotel room nearly two weeks, not knowing each other from Adam’s house cat, when we were on Season 2 of MasterChef. We got to know each other real fast, and we’ve been dear friends since.  There’s something about intense bonding that creates lasting relationships!

Frying Pan Pork Chops

For me the frying pan is where pork chops should be cooked. A close second, especially for these thick cut bone-in chops is the grill. Since this recipe is prepared essentially in one large cast iron skillet, the clean up is simple. And, using the skillet with the drippings after frying the pork chops added to the flavor profile of the sauce. It also made it more of a mahogany hue with a glistening glow. 

Pork Chop Recipes

If you’re a pork chop fan, check out these recipes!

Buttermilk Pork Chops & Apricot Glaze

One Skillet Greek Pork Chops

Pork Chop Stew

bone in pork chop

bone in pork chop

bone-in pork chop & beurre blanc sauce

Yield: 2 servings

This bone-in pork chop, big daddy type, is perfect with this beurre blanc sauce. Now don't let the French sauce scare you off! So easy to make!


  • 2 large thick (about 2”) bone-in pork chops
  • 2 Tbl. coconut oil
  • 2 Tbl. butter, unsalted
  • 1 tsp. sea salt
  • 1 tsp. coarse ground pepper
  • 2 Tbl. olive oil
  • 3 Tbl. chopped shallots
  • 2 Tbl. white wine vinegar
  • 1 cup white wine
  • 6 Tbl.  cold butter cut into chunks
  • ¼ cup finely chopped fresh Italian parsley


In a heavy cast iron skillet on medium high heat, put oil and butter.  Salt and pepper both sides of each pork chop and pat into the meat.  Put chop(s) in the skillet and sear on each side about 2-3 minutes to get a nice golden brown. 

Reduce heat to medium low and continue cooking another 5-7 minutes on each side turning several times.  When done, remove the chops to a plate and set aside.  Reduce heat to low on skillet, do not remove drippings. Wait a couple of minutes before starting the sauce.

Beurre Blance Sauce: Put shallots in skillet and caramelize 3-5 minutes on low heat.   Add vinegar and wine to deglaze skillet.  Be sure to scrape the sides and bottom of the skillet to get the good stuff. Whisk and stir until the liquid is reduced to about half its original amount.  You now have a concentrated flavor.

Start whisking in the cold butter, one cube (or tablespoon) at a time.  Stir and whisk.   When completely melted, add the next tablespoon until all are incorporated in the sauce.  When done with all butter, whisk in parsley and immediately put a couple of tablespoons on each pork chop.  This is a delicate (and rich!) sauce; do not let it sit.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

bone in pork chop

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  1. Cathy Flinn says:

    The ingredients call for white wine vinegar. The directions call for balsamic vinegar so I’m confused

    1. Cathy! Thanks for that find. It’s white wine vinegar. I made that edit in the instructions. Hope this gets to you in time, and thank you! And, please let me know how you enjoyed this recipe. xo ~ally

  2. Wow, marvelous blog layout! How long have you been blogging for? you make blogging look easy. The overall look of your site is great, let alone the content!. Thanks For Your article about Grilled Bone-In Pork Chop with Beurre Blanc Sauce .

    1. Thanks, my friend, for those nice compliments! Come back soon! 🙂 Ally

  3. I made the beurre rouge sauce tonight with steak. It was fantastic! Thank you for directions that made it so easy and for your inspiration.

    1. Debi!!! You’ve made my week!! Thank you for your support, for making, for sharing, and for putting a huge smile on my face…this makes it all worth while!! xox

  4. Oh, Ally! I love a good sauce (especially with butter…) and this sounds like a divine addition to pork chops! I once labored over a veloute sauce and thought I went to heaven. Hooray for sauces and culinary friends who share their recipes and wisdom. (You included!) xo

    1. And, Kim, just a ‘littl’ dab’ll do ya’!! It’s just so rich and luscious and gives the already fabulous pork chop more punch! Yes, we love friends who share…I’d never heard of this and now feel like I’m in high cotton culinarily!! Thanks, my luvvveee! xoxo

  5. Ally, what happens to the sauce if I let it sit (What does it mean that is is delicate)? Will it break if you let it sit too long before serving?
    And one more question: Do you think this sauce will work in the oven (Searing the chops then adding all sauce ingredients and finishing in the oven.

    Sorry for the 20 questions but you are the expert! LoL!!

    1. Hi, Tim! What I mean by ‘delicate’ is that the butter will separate (it’s a hot butter sauce mixture & will not ‘hold’ together like a hollandaise or bernaise…not technical terms!) if not quickly used…you can add cream tp stabilize it more (I’m going to try that next time)…I don’t think the sauce would work in the oven…you could sear the chops (or chicken or fish) then bake to finish the cooking, prep the sauce stove top and serve…you can strain the sauce, but I like the shallots…here’s a little more on the sauce (which is great!)…but, hey, I’m just in the beginning learning curve, too, darlin! Hope this helps!! I love your questions!! 🙂 Ally

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