# Pan-Seared Pork Chops with Shallot–Wine Sauce, Butternut Purée, and Winter Vegetables > Juicy pork chops sit over silky butternut squash, with a shallot–white wine pan sauce catching in the slices. Roasted sweet potato fries bring browned edges, while tangy red cabbage and savory braised greens balance the sweetness—a generous plate for a cool January evening. - URL: https://www.chezjk.com/recipes/pan-seared-pork-chops-with-shallot-wine-pan-sauce-over-butternut-puree-roasted-s - Author: Jonathan Katzman - Cooked and photographed: 2026-01-08 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Pan-Seared Pork Chops with Shallot–Wine Sauce, Butternut Purée, and Winter Vegetables](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F1b31fb1df4e8867f.jpg) ## Pan-Seared Pork Chops Thick chops develop a browned crust without drying out. A brief oven finish gives more control over the center while leaving the skillet free for the pan sauce. ### Ingredients - 4 boneless pork chops, 9–10 ounces each and about 1¼ inches thick - 1½ tsp fine sea salt - ½ tsp freshly ground black pepper - 1½ tbsp ghee ### Instructions 1. Season the chops with salt and refrigerate uncovered for at least 30 minutes or up to overnight. Pat very dry before cooking and season with pepper. 2. Heat the oven to 425°F. Heat a large heavy skillet over medium-high heat, then add the ghee. 3. Sear the chops in an uncrowded layer, working in batches if necessary, for about 3 minutes per side until deeply browned. Hold the fat edges against the pan with tongs for 30–60 seconds to render them. 4. Transfer the chops to a rimmed baking sheet, reserving the skillet and its browned bits for the sauce. Roast for approximately 5–10 minutes, checking early with an instant-read thermometer, until the centers reach 145°F. 5. Rest for at least 5 minutes, reserving any juices for the sauce. Slice across the grain into thick strips just before serving. ### Notes - Use temperature rather than color to judge doneness; safely cooked pork can remain pink. - If the skillet fond starts to blacken between batches, lower the heat and wipe out only the burned patches. ## Shallot–White Wine Pan Sauce A generous amount of softened shallot gives the sauce body without flour. Reduced wine cuts through the pork and sweet squash, while cold butter rounds out the finish. ### Ingredients - 4 medium shallots, roughly chopped - 3 cloves garlic, thinly sliced - 1 tsp fresh thyme leaves - ¾ cup dry white wine - ¾ cup gluten-free low-sodium chicken stock - 2 tbsp cold unsalted butter, cubed - 1 tsp white wine vinegar, plus more to taste - to taste fine sea salt and freshly ground black pepper ### Instructions 1. After searing the pork, pour off excess fat from the skillet, leaving about 1 tablespoon and all the unburned fond. 2. Lower the heat to medium-low. Add the shallots and a small pinch of salt; cook for 5–7 minutes until soft and translucent. Stir in the garlic and thyme and cook for 1 minute. 3. Add the wine, scraping up the browned bits. Simmer until reduced by about half, 3–4 minutes. 4. Add the stock and any pork resting juices. Simmer until the liquid lightly coats a spoon but still flows around the shallots, about 4 minutes. 5. Remove from the heat and swirl in the cold butter. Add the vinegar and adjust the salt and pepper. Spoon over the pork immediately. ### Notes - If the sauce reduces too far, loosen it with a splash of stock or water. Do not boil hard after adding the butter. ## Roasted Butternut Squash Purée Roasting concentrates the squash without watering it down. Butter and a little hot stock turn it into a smooth, spoonable base for the pork. ### Ingredients - 2 lb butternut squash, peeled, seeded, and cut into 1-inch cubes - 1 tbsp olive oil - ½ tsp fine sea salt, plus more to taste - 2 tbsp unsalted butter - ¼–½ cup hot gluten-free low-sodium chicken stock - 1 tsp lemon juice - to taste freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Toss the squash with olive oil and salt on a rimmed baking sheet and spread in a single layer. 2. Roast for 30–40 minutes, turning once, until completely tender with lightly browned edges. 3. Blend the hot squash with the butter and ¼ cup hot stock until very smooth. Add more stock a spoonful at a time as needed; the purée should hold a soft mound rather than run across the plate. 4. Blend in the lemon juice and season with salt and pepper. Transfer to a covered saucepan and keep warm over very low heat, stirring occasionally. ### Notes - When blending hot squash, vent the blender lid and start at low speed. ## Roasted Sweet Potato Fries Thick batons stay tender inside while their exposed edges brown. Generous spacing and a hot pan matter more than extra oil. ### Ingredients - 1½ lb orange-fleshed sweet potatoes, scrubbed - 2 tbsp olive oil - ½ tsp fine sea salt - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Cut the sweet potatoes into batons about ½ inch thick, leaving the skin on if tender. 2. Dry thoroughly, then toss with the olive oil, salt, and pepper. 3. Spread on a large rimmed baking sheet with space between the pieces, using a second sheet if necessary. 4. Roast for 30–40 minutes, turning after about 20 minutes, until browned at the edges and tender inside. Rotate the pans if roasting alongside the squash. 5. Taste for salt and serve promptly, leaving the fries uncovered so they do not steam. ### Notes - These are roasted fries with caramelized edges, not the rigid crunch of deep-fried potatoes. ## Wine-Vinegar Braised Red Cabbage Slow cooking softens the cabbage while vinegar keeps its purple color vivid and gives the plate a needed acidic counterpoint. ### Ingredients - 1¼ lb red cabbage, cored and thinly sliced - 1 tbsp olive oil - ½ small yellow onion, thinly sliced - 2 tbsp red wine vinegar - ½ cup water - ½ tsp fine sea salt - to taste freshly ground black pepper ### Instructions 1. Heat the olive oil in a covered saucepan over medium heat. Add the onion and cook for 4–5 minutes until softened. 2. Add the cabbage and salt. Toss for 3 minutes, then add the vinegar and water. 3. Cover and cook over low heat for 30–40 minutes, stirring occasionally, until tender but not mushy. Add a splash of water if the pan becomes dry before the cabbage softens. 4. Uncover and simmer off excess liquid. Adjust the salt, pepper, and vinegar so the cabbage tastes gently tangy. ## Garlicky Braised Greens Tender braised kale provides a savory, slightly bitter contrast to both orange vegetables. A small amount of stock keeps the greens succulent without making the plate watery. ### Ingredients - 2 bunches lacinato kale, about 1 pound total - 1 tbsp olive oil - ½ small yellow onion, finely chopped - 2 cloves garlic, thinly sliced - ½ cup gluten-free low-sodium chicken stock - 2 tsp lemon juice - to taste fine sea salt and freshly ground black pepper ### Instructions 1. Strip the kale leaves from their stems. Finely chop the tender stems, discard tough lower portions, and cut the leaves into short ribbons. Wash well. 2. Heat the olive oil in a covered pot over medium heat. Add the onion and chopped tender stems and cook for 5 minutes. Add the garlic and cook for 30 seconds. 3. Add the leaves in batches, turning until wilted. Pour in the stock and add a small pinch of salt. 4. Cover and simmer over low heat for 20–25 minutes until the leaves and stems are tender. Uncover near the end to reduce excess liquid. 5. Finish with lemon juice, salt, and pepper. Serve moist but not soupy. ## Overall Timing / Workflow The braises and purée hold well, leaving the final stretch for crisp-edged fries, freshly cooked pork, and its pan sauce. ### Instructions 1. 0:00 — Salt the pork and heat the oven to 425°F. Prep the squash, sweet potatoes, cabbage, greens, and aromatics. 2. 0:15 — Begin the cabbage braise. Put the squash in the oven. 3. 0:25 — Begin the greens and put the sweet potato fries in the oven on a separate rack. 4. 0:45 — Turn the fries and check the squash. Blend the squash when completely tender and keep the purée covered and warm. 5. 0:50 — Sear the pork, then transfer it to a baking sheet to finish in the oven. Rotate the fries as needed. 6. 1:00 — Make the shallot–wine sauce in the pork skillet. Check the chops frequently and remove each when it reaches 145°F; rest at least 5 minutes. 7. 1:10–1:20 — Finish the sauce with resting juices and butter. Check the vegetables for seasoning, slice the pork, and plate while the fries are hot. ### Notes - Allow about 75–85 minutes total. If oven space is tight, roast and purée the squash first; it holds well while the fries cook. ## Plating Keeping the vegetables in distinct groups preserves their colors and textures, while the purée catches the pork juices and sauce. ### Instructions 1. Spread a generous spoonful of hot butternut purée across the upper half of each warm plate. 2. Arrange thick slices of pork over the purée and spoon the chunky shallot sauce across the meat. 3. Place the braised red cabbage and greens in neighboring mounds beside the pork, leaving excess braising liquid in their pans. 4. Pile the sweet potato fries along the remaining side, away from the sauce to protect their browned edges. ## Leftover Path Separate storage keeps the fries from becoming soaked and allows the pork to reheat gently without overcooking. ### Instructions 1. Refrigerate leftovers within 2 hours in shallow, covered containers, keeping the pork and sauce, purée, fries, and braised vegetables separate. Use within 3–4 days. 2. Reheat the purée and braises in small covered saucepans with a splash of water as needed. 3. Reheat the pork gently, covered with a little stock and sauce, until it reaches 165°F. Avoid a hard boil. 4. Refresh the fries in a 425°F oven or air fryer until hot and browned again, about 8–12 minutes. 5. For a second meal, chop the reheated pork and serve over the warmed purée with the cabbage and greens alongside. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.