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!



  1. 8.13.12
    Christin said:

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

  2. 8.13.12
    alexa said:

    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!

  3. 8.13.12
    julia said:

    yum, these look soooo good!


  4. 8.13.12
    Jessica said:

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

  5. 8.13.12

    Ina can do NO wrong in my eyes! Will have to test this one out

  6. 8.13.12
    Alicia said:

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

    • 8.13.12
      vmacandcheese said:

      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.

  7. 8.13.12
    Alyssa said:

    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!

    The Glossy Life

  8. 9.13.13
    C&D said:

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

    • 9.13.13
      Victoria McGinley said:

      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!

  9. 12.8.13
    Amanda said:

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

    • 12.8.13
      Victoria McGinley said:

      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.

  10. 1.31.14
    Sylvia said:

    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?

  11. 1.31.14
    Sylvia said:

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

    • 2.1.14
      Victoria McGinley said:

      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!

  12. 2.1.14
    Sylvia said:

    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!

  13. 4.20.14
    Shanice said:

    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.

    • 4.20.14
      Victoria McGinley said:

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

  14. 8.8.18
    Anonymous said:

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

    • 8.9.18
      Victoria said:

      Yes, definitely!

  15. 11.6.18
    Nicola Bailey said:

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

    • 11.6.18
      Victoria said:

      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.

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