Chrissy Teigen's Pork Chop Recipe: Pan-Seared Crisp With Herby Wine Glaze

Chrissy Teigen's pork chop recipe delivers restaurant-quality results with a pan-seared crisp and herby wine glaze that elevates simple ingredients into something extraordinary. 🔥 The secret lies in high-heat searing followed by a quick reduction of white wine, shallots, and fresh herbs—a technique I've perfected after years of working with pork at The Smoky Pig.

This isn't just another pork chop recipe; it's a flavor-packed centerpiece that transforms weeknight dinners into special occasions.

The recipe begins with bone-in pork chops—thicker cuts that stay juicy while developing that coveted crust. I recommend using heritage pork for superior marbling, though any well-marbled chop will work.

The herby wine glaze cuts through the richness with acidity and brightness, while fresh thyme and rosemary add aromatic depth that lingers long after the first bite. What makes this recipe special is how it balances simplicity with professional-level results—no fancy equipment required, just precise timing and technique.

By the time you plate these chops, you'll have golden-brown edges with a tender, juicy interior, all smothered in that glossy wine reduction. The glaze clings perfectly to the meat, creating a harmonious blend of savory, sweet, and herbal notes.

This is the kind of dish that makes guests think you've been cooking professionally for years, even if you're just getting started. The best part? It comes together in under 30 minutes, making it ideal for impressing without the stress.

Serve with roasted root vegetables or a simple arugula salad to complement the rich flavors. The wine glaze also makes this an excellent candidate for meal prep—store leftovers in the fridge for up to 3 days, reheating gently to maintain that perfect texture.

Whether you're cooking for a date night or a casual family dinner, this recipe delivers professional-quality results with minimal effort. Let's get cooking!

Ingredients for chrissy teigen pork chop

Heritage pork chops and aromatic herbs transform into restaurant-worthy dishes with precise searing and wine reduction techniques.

The pork chops are non-negotiable—heritage cuts with visible marbling ensure that juicy interior while developing that coveted crust. Whole Foods or specialty butchers carry superior options, though most grocery stores stock well-marbled chops in the meat case. Look for 1-inch thickness—thinner cuts dry out during searing. The butter matters too: European-style (like Plugrá) has higher fat content for better browning. If you can't find heritage pork, bone-in chops with good marbling will work, though the flavor depth will be slightly less pronounced. Fresh thyme and rosemary should be bright green and fragrant—avoid anything wilted or dried out at the stems.

No white wine? Dry vermouth or apple cider vinegar works in a pinch, though the flavor profile shifts slightly. The shallots can be swapped for 1/4 cup finely chopped red onion, but they add a delicate sweetness that's worth hunting down. Fresh herbs are ideal, but dried thyme and rosemary at one-third the amount will suffice if you're in a bind. The honey in the glaze balances acidity—local wildflower adds complexity, but any good-quality honey works. For the butter, if you're concerned about browning, clarified butter (ghee) prevents burning while maintaining richness. The wine reduction should coat the back of a spoon—if it's too thick, add 1 tsp water to loosen it.

Pork chops should rest 5-10 minutes after cooking before slicing—this ensures juices redistribute. Store leftovers in an airtight container for up to 3 days in the fridge, though they're best enjoyed fresh. The wine glaze reheats beautifully—simply warm in a saucepan over medium-low heat for 2-3 minutes, adding a splash of water if needed. For meal prep, portion into individual containers with a drizzle of olive oil to prevent drying. The herbs lose potency over time, so fresh glaze is always best—recreate it from scratch when reheating for optimal flavor.

Step-by-step instructions for chrissy Teigen-style pan-seared pork chops

Here's how to achieve restaurant-quality pork chops with a crispy crust and herby wine glaze.

Pat the 4 whole Bone-In Pork Chops dry with paper towels—this is crucial for that golden crust. Season both sides generously with 1.5 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper, pressing the seasoning into the meat. Let them sit at room temperature for 15 minutes while you prep the rest.

Heat a heavy skillet (cast iron works best) over medium-high heat until it's screaming hot. Add 0.5 cup Unsalted Butter and let it foam for 1 minute. Place the pork chops in the pan and cook undisturbed for 4-5 minutes until the underside is deep golden brown with crispy edges. Flip carefully and cook the other side for another 4-5 minutes until the internal temperature reaches 145°F on an instant-read thermometer. Remove the chops to a plate and tent loosely with foil to keep warm.

In the same skillet (no need to wipe it clean—those browned bits are flavor gold), reduce the heat to medium and add the 4 whole Shallots and 4 cloves Garlic Cloves that you've minced. Cook for 3-4 minutes until softened and fragrant. Pour in the 0.5 cup Dry White Wine and scrape up all those delicious browned bits from the bottom of the pan with a wooden spoon.

Simmer the wine mixture for 3-4 minutes until reduced by half. Stir in the 0.5 tsp Fresh Thyme Leaves and 0.5 tsp Fresh Rosemary, letting the herbs infuse for 1 minute. Add the 0.25 cup Heavy Cream and simmer for another 2 minutes until slightly thickened. Finally, stir in the 1 tsp Honey and remove from heat.

Return the pork chops to the skillet, spooning the herby wine glaze over them. Let them sit for 1 minute to soak up the flavors. Drizzle with 1 tbsp Extra-Virgin Olive Oil and baste the chops with the sauce for 30 seconds on each side.

Transfer the pork chops to a warm serving platter, spooning any remaining sauce over the top. The result should be perfectly seared pork chops with a glossy, aromatic glaze that balances sweet, herby, and tangy flavors. Serve immediately with roasted vegetables or a fresh salad to complement the rich, savory dish.

Essential equipment for this recipe

Cast Iron Skillet

My go-to for searing pork chops is a 10-inch Lodge cast iron skillet—it retains heat like nothing else and develops that perfect crust. The weight ensures even heat distribution, while the seasoned surface prevents sticking.

I've been using Lodge skillets since my apprenticeship in Charleston, and they're still my top recommendation after years of professional use. For budget-friendly alternatives, All-Clad stainless steel or Mauviel moka pans work beautifully, though they require more frequent maintenance. 🔥

Instant-Read Thermometer

Never guess the doneness of your pork chops—an instant-read thermometer is non-negotiable. I swear by the ThermoWorks Smoke for its speed and accuracy, but even a basic Thermapen will do the trick. Insert the probe into the thickest part of the chop to check for 145°F internal temperature.

This ensures perfect medium-rare doneness without overcooking. Pro tip: Let the thermometer rest for 10 seconds before reading to get an accurate temperature.

Wooden Spoon Set

A high-quality wooden spoon set (I use Oxo Good Grips) is essential for deglazing the pan and building the wine glaze. The natural material won't scratch your skillet and helps scrape up those flavorful browned bits that make the difference between good and exceptional.

Avoid metal utensils during this step—they can react with the acid in the wine and alter the flavor. I keep my wooden spoons in a cedar spoon rest to maintain their shape and prevent warping.

Fine-Mesh Strainer

For straining the wine reduction to remove any herb stems or shallot bits, a fine-mesh stainless steel strainer (like OXO Good Grips) works best. It catches tiny particles while letting the smooth sauce pass through. I use it before adding the cream to ensure a silky texture.

If you don't have one, a cheesecloth works in a pinch, but it requires more effort to rinse and dry afterward. The result is a velvety glaze that coats the pork chops beautifully.

Tongs for Serving

Serve your pork chops with heat-resistant silicone or stainless steel tongs—they prevent tearing the meat and make plating effortless. I prefer OXO Good Grips tongs for their comfortable grip and durable construction. Avoid forks or metal spatulas, which can pierce the chops and let juices escape.

For a restaurant-style presentation, transfer the chops to a warm platter using the tongs, then spoon the glaze generously over the top. The tongs also help maintain the glaze's integrity during serving.

Frequently asked questions