Grilled Pork Chops with Wine Brown Butter Sauce

4.82 from 11 votes
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The next time you want Grilled Pork Chops, take them to the next level by making this super easy, yet elegant, Wine Brown Butter Sauce. Pair it with a bottle of delicious Prosecco Superiore, and you’ve got yourself an incredible meal for date night or entertaining guests.

A grilled pork chop topped with a wine brown butter sauce on a serving plate
Grilled Pork Chops are drizzled with an amazing Prosecco Brown Butter Sauce.

Grilled Pork Chop Recipe Highlights

  • Pork Chops can be any pork steak, from the T-Bone to the Pork Tomahawk. This recipe works for them all.
  • Adding Prosecco wine to the brown butter sauce adds incredible flavor.
  • You can also use this sauce if reverse searing your steaks.

I’m passionate about our bubbly around here. And ever since traveling to the Conegliano Valdobbiadene region of Northeast Italy, home of the best Prosecco, I’ve been preaching my love non-stop for the sparkling wines from this region.

And one of the things I love most about sparkling wine, especially Prosecco, is how well it pairs with a diverse variety of foods. And this brown butter sauce recipe was inspired by my trip there.

Sourcing Pork Chops

Since we’re grilling, and you want it to cook evenly, you want thick chops. I mean like 1 ½ – 2 inches thick. Having thicker chops helps prevent overcooking your pork. You can go bone-in or boneless.

This is a good recipe for any type of pork chops. They come available just like beef steaks, meaning they can be ribeye, T-Bone, loin, tenderloin steaks, or even Tomahawks. Just look for thick chops for this. And adjust the timing of the grill to the desired internal temperature you want to achieve.

Pork Chop Seasoning

Next we’re going to season it with our herbed dry rub.  This is going to add great flavor as the grilled pork chop sears.

  • kosher salt
  • fresh ground black pepper
  • dried oregano
  • garlic powder
  • dried sage

We avoid sugar when grilling to avoid the rub from burning over high heat. See recipe card for portions.

How to Grill Pork Chops

We often love to do a reverse sear on our pork chops. But for a quicker cook we’re sticking to grilling hot and fast for this recipe.

  1. Prepare your grill for two-zone grilling targeting 400 – 450 degrees Fahrenheit in the cooking chamber.
  2. Place the seasoned pork chops over direct heat for 5 minutes per side or until you see a nice flavor crust on the outside.
  3. Move the pork chops to indirect heat and finish until the reach your desired internal temperature. We like our pork medium rare and pull them when the internal temperature is 135 degrees F.
  4. Let rest for 10 minutes and then serve. After you pull the pork it will continue cooking another 5 degrees with carry over cooking.

If you don’t have a grill you can mimic these same instructions over a searing hot cast iron pan on your stovetop.

Note: The USDA recommends cooking pork to 145 degrees F, however we like to cook it to medium rare because we know and trust the pork we source. Cook to your desired temperature versus time. Use a good quality instant read thermometer like the Thermoworks Thermapen One.

Two thick pork chops cooking over the grill
Pork Chops finishing over indirect heat until the desired internal temperature.

Once they are resting, make your wine brown butter sauce.

How to Make Wine Brown Butter Sauce

You can do this on a cast iron pan directly on your grill, or on the stovetop. Your choice.

  1. Start by melting butter in a pan (use a cast iron skillet if doing this directly on your grill). Let the butter slowly simmer for about 5-6 minutes, until you start to see the butter start to turn a darker shade of brown.
  2. Next add your chopped shallots, garlic, sage, and salt. Let it mix until the vegetables soften and the sage starts to fry (about two minutes). If the skillet is too hot move it to indirect heat or reduce flame. You don’t want to burn the shallots.
  3. Then pour in the wine and let it simmer one more minute. That’s it! So simple and it adds incredible flavor to your pork chops. Total time is about 9 minutes.

The last thing you need to do is to be sure to pour yourself a glass of wine to pair with this simple, yet elegant dish to find out for yourself how great sparkling wines from this region can pair with grilled meat!

A good substitution for the Prosecco Superiore for the brown butter sauce is a Brut (dry) sparkling wine.

Wine Pairing with Pork Chops

There are a million pairing options for Prosecco Superiore, but one of my favorite things to debunk is the idea of pairing sparkling wine with meat. If you are wondering is a red wine or white wine with pork chops better the answer is both. Most folks will default to red wine or a rich white wine for a meat pairing (especially grilled meat).

But sparkling, and Prosecco Superiore in particular, have both the richness and acidity to handle so many cuts of meat. Pork chops have a great natural sweetness to them, and when grilled take on a fantastic smoky char. The brown butter sauce we use is finished off with some of the Prosecco Superiore giving it a depth of flavor and acidity to brighten up the grilled meat and bring everything together.

Alternatively you can use any dry sparkling wine, oaked Chardonnay, or lighter style red wine like Pinot Noir.

A grilled pork chop topped with a wine brown butter sauce on a plate with a bottle of Prosecco wine
Serve the grilled pork chops over some parsnip puree and pair with a nice Prosecco Superiore.

Other Recipes

For more grilled pork chop and roast recipe inspirations check out our collection.

Best Sides for Grilled Pork Chops

We love a good parsnip puree to soak up the sauce. Alternatively you can make the following side dishes:

This recipe was originally published in December 2018, and updated in May 2022 with more details. The recipe remains the same.

f you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes. 

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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Grilled pork chops with wine brown butter sauce over asparagus and served with Prosecco Superiore Wine.
4.82 from 11 votes

Grilled Pork Chops Recipe with Wine Brown Butter Sauce

Grilled Pork Chops with an elegant and easy Wine Brown Butter Sauce. Elevate your next pork chop night with this delicious, yet simple, recipe. Pair with a glass of Prosecco Superiore! 
Prep: 10 minutes
Cook: 20 minutes
Resting Time: 10 minutes
Total: 40 minutes
Servings: 2 servings


For the Pork Chops:

  • 2 thick cut pork chops, , at least 1 ½ – 2 inches thick
  • 2 tablespoons extra virgin olive oil

For the Rub:

  • 1 tablespoon kosher salt
  • 1 tablespoon fresh ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon dried sage

For the Prosecco Brown Butter Sauce:

  • cup unsalted butter
  • ¼ teaspoon kosher salt
  • 1 tablespoon shallots, diced
  • 1 garlic clove, finely diced
  • 2 large fresh sage leaves, julienned
  • 8 sprigs fresh thyme
  • ¼ cup Prosecco (or other white wine)


  • Preheat Grill: set grill for direct/indirect cooking. Target the grill's internal temperature from 400 to 450 degrees F.
  • Season Pork Chops: Coat pork chops with olive oil and then liberally apply dry rub to all sides.
  • Grill: Place the seasoned pork chops over direct heat for 5 minutes per side or until you see a nice flavor crust on the outside. Move the pork chops to indirect heat and finish until the reach your desired internal temperature. We like our pork medium rare and pull them when the internal temperature is 135 degrees F.
  • Rest and Serve: Let rest for 10 minutes and then serve. After you pull the pork it will continue cooking another 5 degrees with carryover cooking.

For the Brown Butter Sauce

  • Over medium-high heat add butter to a cast iron pan. Let simmer for about six minutes, and then add salt, shallots, garlic, sage, and thyme for another two minutes. Finally add the wine to finish for one minute and remove from heat. Serve warm.

For the Pork Chop Seasoning

  • Mix the salt, pepper, oregano, garlic powder, and sage together in a bowl and set aside.



Note: If you have thin pork chops, they will cook quickly. Modify this recipe by increasing the heat to 500 degrees, and direct grilling, for a faster sear. 


Calories: 638kcal | Carbohydrates: 6g | Protein: 30g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 3852mg | Potassium: 638mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1168IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Course: Entree
Cuisine: American, grilling
Servings: 2 servings
Calories: 638
Keyword: brown butter sauce, grilled pork chops, Grilled Pork Chops Recipe, wine sauce
Like this recipe? Leave a comment below!

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About Mary

I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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  1. 5 stars
    My fiancé and I were very skeptical about this given the sweet nature of Prosecco. But HOLY COW we were impressed. The seasoning is on point well rounded. I don’t make sauces often But this brown butter sauce is fantastic we roasted broccoli with the left over dry rub and diced shallots and garlic and the sauce paired very well with the broccoli. This is going to be our goto pork chop dish. Bravissimo

    1. Yes, you can. When the sauce cools, it will thicken. Simply place into a container before it hardens and add to a heated pan to liquefy again. It will last a few days in the refrigerator.

  2. 5 stars
    Very good. I made one adjustment — I brined the pork chops in a kosher salt/sugar solution (1 qt water, 6 TBS Morton’s kosher salt, and 6 TBS sugar) for 10 hrs. Because of brining I did not include salt in the rub. Other than that, I followed the directions as published. Came out great — good sear, great flavor and very moist. I’ll do it again.

  3. Omg, this sounds divine! I would have NEVER thought to consider Prosecco, as all the ones I’ve had in the past were terribly sweet. I may have to make this dish for New Years Eve!

    Loving this website…wine, gourmet food, AND grilling/smoking?? Be still my heart!

      1. 5 stars
        OMG, I DID make this last night and it was transcendent! I used a Chard instead of Prosecco, as it wasn’t chilled enough for us to enjoy with dinner, but still….no other words for how amazeballs this was!

  4. 5 stars
    I love the sound of that wine brown butter sauce Mary!!!! And bubbles always make everything even better!!! I definitely want to give this one a try – Pinning!

  5. 5 stars
    I bet most people just dollop on some store-bought applesauce and call it good. Making this sauce would definitely take pork chops to the next level!