Recipe: White Wine and Dijon Marinated Pork Chops

I love making pork chops for dinner. I think I can trace it back to my childhood — my mother also loved cooking chops, and we ate them almost every week. Typically, I like to brine my pork chops at home in a simple solution of sea salt, brown sugar, garlic, and herbs, but last week I got inspired by this Ina Garten recipe from her Back to Basics cookbook (really, can she do any wrong?), and decided to put together my own riff on a Dijon marinated tenderloin.

This one was a huge hit. And, talk about simple: in the morning, before I sat down to work, I threw all the ingredients into a plastic bag, then let it sit all day the fridge. When dinner time rolled it around, all I had to do was brown the chops off in a pan, then finish them in the oven (I used the time wisely to saute some greens for a side dish and pour myself a glass of wine). Presto! Dinner was ready in under 30 minutes. As Ina would say, how easy is that?

Get the recipe, after the jump!

UPDATE: One thing I realized I forgot to write in! It’s not crucial, but it can make things even more delicious. When I transferred the browned chops to a baking dish and before putting them in the oven, I poured the remainder of the marinade from the plastic bag over the top. In the oven, this created a nice little saucy crust. Don’t miss out on that goodness!

 

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24 Comments

  1. Christin wrote:

    Um, love this idea! I need to make these.

    13 Aug 2012 · Reply
  2. alexa wrote:

    Thank you Victoria. My parents are coming to town and I was trying to think of what to make. This sounds easy and delicious! :) Hope you are having a nice Monday!

    13 Aug 2012 · Reply
  3. julia wrote:

    yum, these look soooo good!

    xo julesinflats.com

    13 Aug 2012 · Reply
  4. Jessica wrote:

    This looks unbelievably delicious! I’ve actually never had pork chops, but this recipe will probably be the reason I do!

    13 Aug 2012 · Reply
  5. Ina can do NO wrong in my eyes! Will have to test this one out

    13 Aug 2012 · Reply
  6. Alicia wrote:

    This looks amazing, but I must admit, I’m not one for porkchops… do you think chicken would be a good substitute?

    13 Aug 2012 · Reply
    • vmacandcheese wrote:

      Hmm. I think so… Pork can stand up to the tang and boldness
      of Dijon a little better than chicken can, but give it a
      whirl! You can follow the same cooking instructions, just
      cook the chicken to an internal temp of about 160/165.

      13 Aug 2012 · Reply
  7. Alyssa wrote:

    These look so delicious, and since I’m obsessed with all things Ina Garten, it’s definitely a must try! Your photos make it look even better, if possible!

    -Alyssa
    The Glossy Life

    13 Aug 2012 · Reply
  8. C&D wrote:

    This recipe isn’t in Ina’s “Back to Basics” but we are going to try it anyway.

    13 Sep 2013 · Reply
    • Victoria McGinley wrote:

      You’re right, which is why I mentioned it was “inspired by!” :) I tend to write all my own recipes, but since her recipe sparked the idea for this one, I wanted to give it a shout out!

      13 Sep 2013 · Reply
  9. Amanda wrote:

    It’s not a good idea to use leftover marinade as you suggested in your update; that’s how foodborne illnesses are spread.

    8 Dec 2013 · Reply
    • Victoria McGinley wrote:

      Right, except if the marinade is cooked in the oven, as instructed. The sauce will reach well over 165 degrees (if not boiling), which will kill virtually all food borne illnesses.

      8 Dec 2013 · Reply
  10. Sylvia wrote:

    I like all the ingredients, therefore I know I’ll love it. So I’m going to make it. Did you use 1″ thick chops? Or about 3/4″ thick?

    31 Jan 2014 · Reply
  11. Sylvia wrote:

    Additionally, what wine do you recommend to serve with this dish?

    31 Jan 2014 · Reply
    • Victoria McGinley wrote:

      Hi Sylvia! I used approx 1″ chops, but you can use whatever the store has and works for you — thinner, thicker, doesn’t matter! The marinade can sit on the chops the same amount of time, just adjust how long they bake in the oven after searing them (thicker chops, bake longer; thinner, not as long). It helps if you have a meat thermometer so you can temp the chops and be sure they are cooked through!

      As for what wine, depending on what side dishes I had going on, I think a Chardonnay would be nice. I personally don’t love California Chardonnay, so I’d probably pick a French one, like a Chablis. A light Pinot Noir — maybe from Oregon or Northern California — would also be good if you prefer red!

      1 Feb 2014 · Reply
  12. Sylvia wrote:

    Thanks, Victoria. I have 3/4″ bone-in pork chops in my freezer. I just don’t have fresh thyme nor oregano, I only have fresh rosemary. I guess this once, I’ll use dried thyme and oregano. I also happen to have New Zealand Chardonnay. So it looks like Pork Chop it is for tonight’s dinner, with Asparagus and Orzo. All I’m missing is dessert.

    Thank you!

    1 Feb 2014 · Reply
  13. Shanice wrote:

    Hi there, thank you for this recipe. I made the entire entree on the stove, the ingredients for the marinade created a wonderful reduction sauce. Added olive oil to pan sautéed garlic, thyme and oregano, then added Dijon and finally about a cup and a half of chardonnay. Allowed sauce to reduce while I seared the pork chops. I then placed the pork chops in the sauce and allowed sauce and pork chops to simmer for about ten minutes. I served with balsamic spinach. Delicious.

    20 Apr 2014 · Reply
    • Victoria McGinley wrote:

      Hi Shanice, I’m so glad you enjoyed it, and your modified version sounds fantastic!! Happy eating :)

      20 Apr 2014 · Reply
  14. Anonymous wrote:

    could you use a le crueset dutch oven pan to sear these and then bake with lid off?

    8 Aug 2018 · Reply
  15. Nicola Bailey wrote:

    I have Ina’s Back To Basics cookbook and this recipe is not in it.

    6 Nov 2018 · Reply
    • Victoria wrote:

      Hi Nicola,

      Here’s what I wrote: “I got inspired by this Ina Garten recipe from her Back to Basics cookbook (really, can she do any wrong?), and decided to put together my own riff on a Dijon marinated tenderloin.”

      I linked to a recipe that is in her cookbook and cited it as my inspiration. The recipe in this post is an original by me.

      6 Nov 2018 · Reply
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