Learn how to make pan-fried pork chops with a rich white wine sauce, paired with sautéed spinach and creamy white beans. This easy, one-pan meal is perfect for weeknight dinners or elegant entertaining, featuring tender pork chops, tangy sauce, and nutrient-packed vegetables. Enjoy a quick, flavorful dish that’s sure to impress!

Ingredients
Pork Chops and White Wine Sauce:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 bone-in center-cut pork chops
- Salt and pepper, to taste
- ¼ cup all-purpose flour
- 2 garlic cloves, minced
- ¼ cup dry white wine (see notes)
- ¼ cup chicken broth
- 1 lemon, cut into wedges
Spinach and Beans:
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 14.5 oz. white beans (drained and rinsed)
- 10 oz. fresh baby spinach
Instructions
Pork Chops and White Wine Sauce:
- Heat a large skillet (preferably cast iron) over medium-high heat. Melt the butter and then add the olive oil.
- Season both sides of the pork chops with salt and pepper, then dredge them lightly in flour, shaking off the excess.
- Sear the pork chops in the skillet for 3-4 minutes on each side until they develop a light golden crust. Remove the pork chops and set aside on a plate.
- In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the white wine and let it reduce by half, about 5 minutes.
- Stir in the chicken broth, then return the pork chops to the skillet.
- Squeeze half the lemon over the pork chops and simmer gently until they are deep golden brown and cooked through (about 20 minutes, depending on thickness). Alternatively, transfer the skillet to a 325°F oven for 20 minutes to finish cooking.
Spinach and Beans:
- Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute.
- Add the white beans and spinach to the skillet. Toss gently with a rubber spatula and cook for 3-4 minutes, just until the spinach begins to wilt.
To Serve: Place a bed of spinach and beans on a plate and top with the pork chops and a generous drizzle of the white wine sauce. Garnish with additional lemon wedges if desired. Enjoy!
Why You’ll Love This Recipe
- Elegant Yet Easy: A restaurant-quality dish that’s simple enough to make at home.
- Wholesome and Nutritious: Combines protein-packed pork chops with nutrient-rich spinach and beans.
- Versatile: Perfect for weeknight dinners or special occasions.
- Balanced Flavors: The tangy white wine sauce pairs beautifully with the earthy spinach and creamy beans.

Tips
- Use Fresh Ingredients: Fresh lemon juice and baby spinach enhance the flavors.
- Wine Substitute: If you don’t have white wine, use additional chicken broth with a splash of vinegar for acidity.
- Temperature Check: Ensure pork reaches an internal temperature of 145°F for safe consumption.
- Skillet Choice: Cast iron is best for even browning, but any heavy-bottomed skillet will work.
Variations and Substitutions
- Meat Options: Swap pork chops for chicken thighs or turkey cutlets.
- Vegetable Swaps: Use kale or Swiss chard instead of spinach.
- Beans: Substitute white beans with chickpeas or black beans for a twist.
- Gluten-Free: Use gluten-free flour for dredging.
FAQs
Can I make this dish ahead of time? Yes, you can prepare the pork chops and sauce in advance and reheat gently on the stovetop. Add the spinach and beans fresh before serving.
What type of white wine is best? A dry white wine like Sauvignon Blanc or Pinot Grigio works well.
Can I use canned spinach? Fresh spinach is recommended for better texture and flavor, but canned spinach can be used in a pinch. Be sure to drain it well.
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Serving Suggestions
- Serve with crusty bread or mashed potatoes to soak up the sauce.
- Pair with a light side salad for a complete meal.
- Complement with a glass of white wine for an elegant touch.
This Pan-Fried Pork Chops recipe delivers a perfect balance of flavors and textures, making it a standout dish for any occasion!
Pan-Fried Pork Chops in White Wine Sauce with Spinach and Beans
2
servings5
minutes25
minutesIngredients
Pork Chops and White Wine Sauce:
2 tablespoons butter
2 tablespoons olive oil
2 bone-in center-cut pork chops
Salt and pepper, to taste
¼ cup all-purpose flour
2 garlic cloves, minced
¼ cup dry white wine (see notes)
¼ cup chicken broth
1 lemon, cut into wedges
Spinach and Beans:
2 teaspoons olive oil
1 garlic clove, minced
14.5 oz. white beans (drained and rinsed)
10 oz. fresh baby spinach
Directions
- Pork Chops and White Wine Sauce:
- Heat a large skillet (preferably cast iron) over medium-high heat. Melt the butter and then add the olive oil.
- Season both sides of the pork chops with salt and pepper, then dredge them lightly in flour, shaking off the excess.
- Sear the pork chops in the skillet for 3-4 minutes on each side until they develop a light golden crust. Remove the pork chops and set aside on a plate.
- In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
- Pour in the white wine and let it reduce by half, about 5 minutes.
- Stir in the chicken broth, then return the pork chops to the skillet.
- Squeeze half the lemon over the pork chops and simmer gently until they are deep golden brown and cooked through (about 20 minutes, depending on thickness). Alternatively, transfer the skillet to a 325°F oven for 20 minutes to finish cooking.
- Spinach and Beans:
- Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute.
- Add the white beans and spinach to the skillet. Toss gently with a rubber spatula and cook for 3-4 minutes, just until the spinach begins to wilt.
- To Serve:
- Place a bed of spinach and beans on a plate and top with the pork chops and a generous drizzle of the white wine sauce. Garnish with additional lemon wedges if desired. Enjoy!

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