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Dinner / Champagne Dill Pork Chops: A Delicious and Easy Recipe

Champagne Dill Pork Chops: A Delicious and Easy Recipe

July 12, 2025 by ChloeDinner

Champagne dill pork chops: Prepare to elevate your weeknight dinner game with a dish that’s surprisingly simple yet undeniably elegant! Imagine tender, juicy pork chops, infused with the bright, herbaceous notes of fresh dill and the subtle, celebratory sparkle of champagne. It’s a flavor combination that will tantalize your taste buds and leave you craving more.

While pork chops themselves have been a staple in kitchens for generations, the addition of champagne elevates this dish to something truly special. Champagne, often associated with celebrations and luxury, brings a touch of sophistication to the humble pork chop. The acidity of the champagne tenderizes the meat, while its delicate flavors meld beautifully with the dill, creating a harmonious and unforgettable culinary experience.

People adore this recipe for several reasons. First, the taste is simply divine – the savory pork is perfectly complemented by the fresh dill and the subtle sweetness of the champagne. Second, the texture is incredible; the pork chops are incredibly tender and moist. Finally, despite its elegant flavor profile, champagne dill pork chops are surprisingly easy to prepare, making it a perfect choice for a weeknight meal or a special occasion. So, grab your ingredients and let’s get cooking!

Champagne dill pork chops this Recipe

Ingredients:

  • 4 boneless pork chops, about 1 inch thick
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallots
  • 2 cloves garlic, minced
  • 1 cup dry Champagne or sparkling wine
  • 1/2 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup heavy cream
  • 2 tablespoons fresh dill, chopped
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon butter (optional, for extra richness)
  • 1 tablespoon all-purpose flour (optional, for thickening sauce)

Preparing the Pork Chops:

  1. Pat the pork chops dry with paper towels. This is crucial for getting a good sear. Excess moisture will steam the pork instead of browning it.
  2. Season generously with salt and freshly ground black pepper. Don’t be shy! Seasoning is key to flavorful pork chops. Make sure to season both sides.

Searing the Pork Chops:

  1. Heat the olive oil in a large skillet over medium-high heat. You want the skillet to be hot before adding the pork chops. A hot skillet ensures a good sear.
  2. Carefully place the pork chops in the hot skillet. Make sure not to overcrowd the pan; work in batches if necessary. Overcrowding will lower the temperature of the skillet and prevent proper searing.
  3. Sear the pork chops for 3-4 minutes per side, or until golden brown. You’re looking for a nice crust to form. Resist the urge to move the pork chops around while they’re searing; let them develop a good sear before flipping.
  4. Remove the pork chops from the skillet and set aside. They won’t be fully cooked at this point, but that’s okay. They’ll finish cooking in the sauce.

Making the Champagne Dill Sauce:

  1. Reduce the heat to medium and add the chopped shallots to the skillet. Cook for 2-3 minutes, or until softened and translucent. Stir occasionally to prevent burning.
  2. Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
  3. Pour in the Champagne or sparkling wine. Be careful, as it may splatter.
  4. Bring the Champagne to a simmer and cook for 5-7 minutes, or until reduced by half. This will concentrate the flavors and remove some of the alcohol.
  5. Add the chicken broth, Dijon mustard, and honey. Stir to combine.
  6. If you want a thicker sauce (optional): In a small bowl, whisk together the flour and a tablespoon or two of the sauce until smooth. This creates a slurry. Gradually whisk the slurry into the sauce in the skillet.
  7. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened. Stir occasionally to prevent sticking.
  8. Stir in the heavy cream and fresh dill. The cream will add richness and the dill will add a fresh, herbaceous flavor.
  9. Season the sauce with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.
  10. If desired, stir in the butter for extra richness. This is optional, but it adds a lovely sheen and flavor to the sauce.

Finishing the Pork Chops:

  1. Return the pork chops to the skillet, nestling them in the sauce. Make sure the pork chops are mostly submerged in the sauce.
  2. Reduce the heat to low, cover the skillet, and simmer for 5-7 minutes, or until the pork chops are cooked through. The internal temperature of the pork chops should reach 145°F (63°C). Use a meat thermometer to check for doneness.
  3. Remove the pork chops from the skillet and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful pork chops.

Serving Suggestions:

Serve the Champagne dill pork chops immediately, spooning the sauce over the top. They are delicious with:

  • Mashed potatoes
  • Roasted vegetables (asparagus, broccoli, carrots)
  • Rice pilaf
  • Quinoa
  • A simple green salad

Tips for Success:

  • Don’t overcook the pork chops. Overcooked pork can be dry and tough. Use a meat thermometer to ensure they are cooked to the correct internal temperature.
  • Use good quality Champagne or sparkling wine. The flavor of the wine will impact the flavor of the sauce.
  • Fresh dill is best. Dried dill can be used in a pinch, but fresh dill has a much brighter and more vibrant flavor.
  • Adjust the seasoning to your liking. Taste the sauce and add more salt, pepper, or Dijon mustard as needed.
  • For a richer sauce, use bone-in pork chops. The bones will add flavor to the sauce as the pork chops cook. You may need to adjust the cooking time accordingly.
  • If you don’t have Champagne or sparkling wine, you can substitute dry white wine. Sauvignon Blanc or Pinot Grigio would be good choices.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Variations:
  • Add mushrooms to the sauce. Sauté sliced mushrooms with the shallots and garlic.
  • Add lemon juice to the sauce. A squeeze of fresh lemon juice will brighten the flavor of the sauce.
  • Use different herbs. Try using tarragon, parsley, or chives instead of dill.
  • Make it spicy. Add a pinch of red pepper flakes to the sauce for a little heat.
  • Serve over pasta. Toss cooked pasta with the Champagne dill sauce and top with the pork chops.
Make Ahead Tips:
  • The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before adding the pork chops.
  • The pork chops can be seasoned ahead of time and stored in the refrigerator for up to 24 hours.
Nutritional Information (approximate, per serving):
  • Calories: 400-500
  • Protein: 40-50g
  • Fat: 20-30g
  • Carbohydrates: 10-15g

Enjoy your delicious Champagne dill pork chops! I hope you love this recipe as much as I do. It’s perfect for a special occasion or a weeknight dinner.

Champagne dill pork chops

Conclusion:

This isn’t just another pork chop recipe; it’s a culinary adventure waiting to happen! The delicate dance of champagne and fresh dill elevates humble pork chops into something truly special, a dish worthy of a celebratory dinner or a sophisticated weeknight meal. The subtle sweetness of the champagne complements the savory pork beautifully, while the dill adds a bright, herbaceous note that keeps every bite interesting. Trust me, once you try these champagne dill pork chops, you’ll wonder why you haven’t been cooking pork this way all along!

But the best part? This recipe is incredibly versatile. Feel free to experiment with different types of champagne or sparkling wine. A dry brut will offer a crisp, clean flavor, while a slightly sweeter demi-sec will enhance the sweetness of the pork. If you’re not a fan of dill (though I highly recommend giving it a try!), you can substitute other fresh herbs like parsley, chives, or even a touch of tarragon. For a richer flavor, try adding a knob of butter to the pan during the last few minutes of cooking, basting the pork chops as they finish.

Serving Suggestions to Elevate Your Meal

Now, let’s talk serving suggestions! These champagne dill pork chops pair perfectly with a variety of sides. For a classic combination, serve them with creamy mashed potatoes and roasted asparagus. The richness of the potatoes and the slight bitterness of the asparagus will balance the flavors of the pork beautifully. Alternatively, you could try serving them with a light and refreshing quinoa salad or a simple green salad with a lemon vinaigrette. If you’re feeling adventurous, consider pairing them with a fruit salsa, like mango or pineapple, for a tropical twist.

And don’t forget the wine! A crisp, dry white wine, like a Sauvignon Blanc or Pinot Grigio, will complement the flavors of the dish perfectly. Of course, you could also serve it with the same champagne you used in the recipe for a truly decadent experience.

Variations to Suit Your Taste

Want to add a little extra something? Consider marinating the pork chops in the champagne mixture for a few hours before cooking. This will infuse them with even more flavor and make them even more tender. You could also add a splash of cream to the pan during the last few minutes of cooking to create a luscious sauce. For a spicier kick, add a pinch of red pepper flakes to the marinade.

I truly believe that this recipe is a must-try for anyone who loves pork chops. It’s easy to make, incredibly flavorful, and surprisingly elegant. It’s the kind of dish that will impress your guests and leave them wanting more.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create a culinary masterpiece. I’m confident that you’ll love these champagne dill pork chops as much as I do.

And most importantly, don’t forget to share your experience! I’d love to hear how your pork chops turned out, what variations you tried, and what sides you served them with. Leave a comment below and let me know! Happy cooking! I can’t wait to see your creations!


Champagne Dill Pork Chops: A Delicious and Easy Recipe

Tender pork chops simmered in a creamy, elegant Champagne dill sauce. Perfect for a special occasion or a quick weeknight meal.

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Category: Dinner
Yield: 4 servings
Save This Recipe

Ingredients

  • 4 boneless pork chops, about 1 inch thick
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallots
  • 2 cloves garlic, minced
  • 1 cup dry Champagne or sparkling wine
  • 1/2 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup heavy cream
  • 2 tablespoons fresh dill, chopped
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon butter (optional, for extra richness)
  • 1 tablespoon all-purpose flour (optional, for thickening sauce)

Instructions

  1. Prepare the Pork Chops: Pat the pork chops dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
  2. Sear the Pork Chops: Heat the olive oil in a large skillet over medium-high heat. Carefully place the pork chops in the hot skillet (work in batches if necessary). Sear for 3-4 minutes per side, or until golden brown. Remove from the skillet and set aside.
  3. Make the Champagne Dill Sauce: Reduce the heat to medium and add the chopped shallots to the skillet. Cook for 2-3 minutes, or until softened. Add the minced garlic and cook for another minute, or until fragrant.
  4. Pour in the Champagne or sparkling wine. Bring to a simmer and cook for 5-7 minutes, or until reduced by half.
  5. Add the chicken broth, Dijon mustard, and honey. Stir to combine.
  6. Optional Thickening: If desired, whisk together the flour and a tablespoon or two of the sauce in a small bowl until smooth. Gradually whisk the slurry into the sauce in the skillet.
  7. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened.
  8. Stir in the heavy cream and fresh dill. Season the sauce with salt and freshly ground black pepper to taste.
  9. If desired, stir in the butter for extra richness.
  10. Finish the Pork Chops: Return the pork chops to the skillet, nestling them in the sauce.
  11. Reduce the heat to low, cover the skillet, and simmer for 5-7 minutes, or until the pork chops are cooked through (internal temperature of 145°F/63°C).
  12. Remove the pork chops from the skillet and let them rest for a few minutes before serving.
  13. Serve immediately, spooning the sauce over the top.

Notes

  • Don’t overcook the pork chops. Use a meat thermometer to ensure they are cooked to the correct internal temperature.
  • Use good quality Champagne or sparkling wine.
  • Fresh dill is best.
  • Adjust the seasoning to your liking.
  • For a richer sauce, use bone-in pork chops.
  • If you don’t have Champagne or sparkling wine, you can substitute dry white wine.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
  • Serve with mashed potatoes, roasted vegetables, rice pilaf, quinoa, or a simple green salad.

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