Pork Chops with Madeira Sauce
on Feb 03, 2026
This post may contain affiliate links. Please read our disclosure policy.
These pork chops with Madeira sauce feel quietly restaurant-sophisticated but are surprisingly easy to make at home. The chops are seared until golden, then finished in a rich, creamy Madeira wine sauce studded with tender leeks, all in the same skillet.
A one-pan pork chop dinner that feels fancy, but requires minimal time and skill? Done. The chops are quickly pan-seared, then gently finished in a creamy Madeira wine sauce made right in the same skillet. Notice how the copious amount of leeks in the sauce becomes their very own little side vegetable. I could spoon these saucy sautéed leeks over everything from pork chops to mashed potatoes and eat them all day long.
Serve this with mashed potatoes, rice, or a grain salad, and a fluffy pile of lettuce dressed with a punchy vinaigrette to play off the creamy sauce.
What's In This Post?
What Is Madeira Sauce?
Madeira sauce is a classic pan sauce made with Madeira wine, a fortified wine with a subtle sweetness that balances savory dishes beautifully. When reduced with aromatics and finished with cream, it becomes rich, silky, and deeply flavorful — perfect for pork chops.
By signing up, you agree to our Privacy Policy.
Ingredients
- Bone-In pork chops – Make sure your pork chops are at least 1-inch thick so they stay moist and juicy, and don’t dry out in the skillet. If there is a border of fat on the chops, use a knife to score it (cut vertical lines across the sides of the fat, without cutting into the meat itself) so the chops stay nice and flat as they cook. (This little ridge of fat is one of Charlie’s favorite nibbles in the world — each to his own.)
- Shallots
- Leeks
- Madeira wine – Madeira is a slightly sweet fortified wine that keeps for months once opened, so don’t worry if you don’t have the ability to use up the bottle right away.
- Thyme and rosemary – If you don’t have fresh rosemary or thyme, use half the dried amount of each; it will all be fine.
- Chicken broth
- Heavy cream
Kitchen Smarts
While you do not need to brine your pork chops before cooking them, if you have time, you will ensure that the results are tender and juicy.
How to Make Pork Chops in Madeira Sauce
- Sear the pork chops: Season the pork chops and sear for 2-3 minutes per side in a large pan over medium-high heat with a little oil. Set aside.
- Sauté the veggies: Reduce the heat, and add the shallots and leeks. Sauté until they’re tender and browned, about 10 minutes.
- Make the pan sauce: Add the Madeira, thyme, and rosemary, scraping any bits from the pan. Pour in the chicken broth and cream, then bring to a simmer.
- Finish the dish and serve: Return the pork chops to the pan, and simmer for about 3 minutes. The pork’s internal temperature should be 145°F on an instant-read thermometer, and the sauce should be slightly thicker. Remove from the heat and serve over potatoes, rice, or another grain.
Pro Tip
When you sear meat, try to avoid moving it around and flipping it frequently, which prevents that great caramelized crust from forming. Peek when you need to, but don’t keep fussing around with it.
What to Serve With Pork Chops in Madeira Sauce
Pin this now to find it later
Pin It
Stovetop Pork Chops with Creamy Madeira Sauce
Ingredients
- 4 large bone-in 1-inch thick pork chops (about 3 pounds total)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil
- 2 shallots (minced)
- 1 cup sliced leeks (white and light green parts only)
- ¼ cup Madeira wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves
- 1 cup chicken broth
- ¾ cup heavy cream
- Hot cooked mashed potatoes (or rice, quinoa, or other grains; to serve)
- Chopped fresh parsley (to garnish; optional)
Instructions
- Bring the pork chops to room temperature and season generously with salt and pepper. Heat the oil in a small pan over medium-high heat and sear the chops without moving them until browned on both sides, about 3 minutes on each side (they will not be fully cooked, but still pink in the middle). Transfer the pork chops to a plate, and tent with foil to keep warm.
- Reduce the heat to medium-low, and add the shallots and leeks to the pan. Sauté for 10 minutes until they are tender and golden brown. Turn the heat back up to medium-high, add the Madeira, thyme, and rosemary, and scrape to release any bits from the bottom of the pan. Add the chicken broth and cream and bring to a simmer.
- Return the pork chops to the pan, nestling them into the sauce amongst the leeks, and continue to simmer until the pork is just cooked through, with a hint of pink in the middle, to an internal temperature of 145°F, about 3 more minutes. The sauce will have reduced and thickened a bit.
- Let the chops sit in the sauce for a couple of minutes off of the heat. Serve the chops with the cooked grains, with the leek sauce ladled over the top of the pork. Finish with a sprinkle of parsley, if desired.
