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Pasture Raised Pork Loin Chop with White Wine & Herb Cream Sauce Recipe

This might be the best pork loin chop recipe we've ever cooked – they're seared quickly to produce a golden crust on the outside and a juicy medium-rare interior, then rested while adding garlic, white wine, rosemary, and sage to the skillet. It's finished with rich heavy cream and reduced to a silky, beautiful sauce. Pork loin chops are a special cut we sometimes include in our Grassroots Meat Club subscription boxes. This recipe adapts well to pork chops, too! Crispy roasted potatoes make a great side dish.


  • 1915 Farm Pasture Raised Pork Loin Chops or Pork Chops
  • Kosher salt & freshly ground black pepper
  • cloves garlic, minced or grated
  • 1 cup dry white wine
  • 2 Tbsp fresh rosemary leaves, minced
  • 1/4 cup fresh sage leaves, sliced into thin strips (chiffonade) 
  • 1/2 cup chicken broth, homemade works best. If not using homemade, see notes below.
  • 1/2 cup heavy whipping cream


Place a large cast iron skillet over medium-high heat. Using tongs, hold the fat cap of the pork loin chop to the pan, allowing some fat to render. Swirl it around the pan to coat the surface before laying down the chop and adding the second. Sear for 3-5 minutes per side, until desired internal temperature is reached (I aim for around 145° medium-rare, keeping in mind the meat will continue to cook as it rests, so I typically pull it at 140°). Remove pork to a cutting board to rest.

Into the same skillet, add minced garlic and sauté for about 30 seconds, until fragrant. Add white wine and scrape up any browned bits from the bottom of the pan. Next, add sage and rosemary. Reduce wine until no alcohol smell remains and it begins to look syrupy. Add chicken broth, stir to combine. Finally, add heavy cream and continue to cook at a hard simmer until sauce thickens to a silky consistency. To test this, swipe a wooden spoon through the sauce and if the gap closes slowly, it's ready (demonstrated in this recipe's video, found on @1915_Farm Instagram). 

Taste the sauce for seasoning, adding a pinch of salt or a few turns of freshly ground pepper as needed. Slice pork loin chops, top with a pinch of finishing salt, such as Maldon, and spoon sauce over. Enjoy!

*Note about chicken broth: if you don't have homemade, gelatinous (jiggly) stock on hand, which thickens up a sauce much better than store-bought's a little trick – sprinkle a little gelatin over your broth about 30 minutes before you need it. This will allow it to gel up and give it more thickening power. 

We hope you enjoyed this recipe! If you'd like to share your delicious dish on Instagram, don't forget to tag us @1915_Farm

P.S. If you love our pasture raised heritage breed pork – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef osso buco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!


Adapted from Seasons and Suppers

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