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Keto Dinner

Modenese Pork Chops

I often turn to this Modenese pork chops recipe when I crave a comforting yet keto-friendly dinner. The chops simmer in a buttery white wine sauce infused with rosemary and garlic, creating a dish that feels elegant but comes together in one skillet. It's a weeknight favorite in my home, and I'm sure it will become one in yours too.

10 min Prep time 25 min Cook time 35 min Total time 4 Servings 350 Calories
Modenese Pork Chops

Ingredients

  • tablespoons butter
  • (1 inch thick) pork chops
  • /2 cup dry white wine
  • teaspoon salt
  • /8 teaspoon fresh ground black pepper
  • /2 teaspoon crushed dried rosemary
  • cloves garlic, minced

Instructions

  1. Step 1

    Begin by melting butter in a large skillet over medium heat. Once it starts to foam, place the pork chops in the pan and sear them for about 3 to 4 minutes on each side. You want a deep golden crust to develop, which locks in juices and builds flavor. Next, pour in the dry white wine, allowing it to deglaze the pan and bubble up as it hits the hot skillet. Season the chops with salt, pepper, rosemary, and minced garlic. Give the pan a gentle shake to distribute the herbs. Reduce the heat to low, cover the skillet with a lid, and let the pork simmer for 20 minutes. I find that spooning some of the sauce over the chops midway through keeps them moist and infuses them with even more taste. When the chops are fork-tender, transfer them to serving plates. Spoon the remaining pan sauce over the meat, ensuring each chop gets a generous drizzle. The sauce will be slightly reduced and glossy, perfect for coating the pork. For an extra touch, I sometimes add a squeeze of fresh lemon juice right before serving to brighten the flavors.

Chef's Tip

I always opt for bone-in pork chops because the bone insulates the meat, keeping it exceptionally moist as it simmers. It also enriches the sauce with a subtle depth that's hard to achieve with boneless cuts.

Storage Tips

Store leftover chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to keep the meat moist and revive the sauce.

Variation Tips

For a variation, try using fresh rosemary sprigs instead of dried for a more vibrant flavor. You can also replace the white wine with chicken broth for a non-alcoholic version. Serve with roasted asparagus or a crisp green salad with a lemon vinaigrette to balance the richness.

Frequently Asked Questions