Pan Seared Pork Chops with Madeira and Leek Cream Sauce / Mia / Katie Workman /
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Pan Seared Pork Chops with Madeira and Leek Cream Sauce

Please don't ever forget about pork chops. These have a lush sauce that feels restaurant-sophisticated, but they are a super easy skillet meal.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian, South American
Servings: 4 People
Calories: 463kcal
Author: Katie Workman


  • 4 large bone-in 1-inch thick pork chops about 3 pounds total
  • Kosher salt and freshly ground 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 rice, quinoa, or other grains to serve
  • Chopped freshly parsley to garnish, optional


  • 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, then 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.


Calories: 463kcal | Carbohydrates: 8g | Protein: 31g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 151mg | Sodium: 303mg | Potassium: 683mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1110IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 2mg