Best Pork Blanquette Recipe

Tender pieces of pork slowly simmered in a creamy white wine sauce make this Pork Blanquette one of those cozy dinners you take your time with and truly enjoy.

If you love cozy, comforting dinners like this one, you can find more pork recipes here.

Pork Blanquette is a classic French-style stew where pork is slowly simmered until tender in a light, creamy white wine sauce.

It’s made with tender pork, smoky bacon, carrots, onions, and mushrooms, all coming together in a silky sauce that feels comforting and just a little special.

This cozy French-inspired pork stew is one of my favorite comfort food dinners. It’s simple to make, but it does take a little time. Most of that time is hands-off simmering, which makes it perfect for a relaxed evening when you can let dinner slowly cook itself.

If you’re in the mood for more cozy, slow-simmered meals, you can browse my full collection of dinner recipes for easy weeknight ideas and comforting weekend dinners.

This recipe is inspired by the classic Blanquette de Veau, a traditional French veal stew. In the original version, veal is simmered in white wine and stock to create a creamy sauce known as a blanquette, which means “white” in French. Here, pork takes the place of veal for a more affordable but just as comforting version.

Pork Blanquette

Pork works beautifully in this dish because it’s easy to find and budget friendly. This pork version of blanquette, made with mushrooms and a creamy white wine sauce, feels comforting and special at the same time. It’s perfect for cozy dinners at home and also lovely when you’re cooking for guests.

Every bite of this Pork Blanquette is rich, tender, and comforting. Taking your time with the cooking really pays off, and you don’t need to be an expert to get a delicious result.

How to Make Pork Blanquette

Making this Pork Blanquette is easier than it looks. The ingredient list may seem long at first, but each one adds a little something to the final dish. As with Beef Bourguignon, the key is slow cooking and letting the flavors develop naturally in the white wine sauce.

Use a good dry white wine, nothing fancy, just something you’d enjoy drinking. The wine adds depth and gives the sauce its signature creamy richness and aroma.

What Meat Is Best for Pork Blanquette?

We tested this recipe with a few different cuts of pork, and tenderloin gave us the best results. The meat turned out especially tender and juicy. That said, this recipe is flexible, and other cuts of pork you have on hand will work just fine.

What to Serve with Pork Blanquette?

Mashed Potatoes are a classic choice here, but this Pork Blanquette is also great served with rice or noodles to soak up the creamy sauce.

Instructions (Step-by-Step)

Start by warming the olive oil and butter in a large skillet over medium heat. Once everything is melted, add the chopped bacon and let it cook until lightly crisp and golden. The rendered bacon fat builds the base of flavor for the whole dish.

While the bacon finishes cooking, pat the pork dry with paper towels. Add it to the pan and let the pieces brown on each side over medium heat. At this point, you are just building flavor rather than cooking the pork all the way through.

While the pork browns, prepare the vegetables by chopping the carrots and gently pressing the cloves into the onions.

Sprinkle the flour over the pork and stir gently for a couple of minutes. Slowly pour in the white wine, followed by the water or stock. Add the carrots, onions with cloves, thyme, bay leaves, salt, and pepper, then let everything come to a gentle simmer before covering the pan.

Lower the heat, keep the pan covered, and let the stew simmer gently for about 90 minutes. During this time, the pork becomes tender and absorbs the rich flavor of the creamy wine sauce.

Toward the end of cooking, sauté the mushrooms in a little butter until golden. Scoop the pork and onions out of the pot, then stir the cream into the sauce. Return the pork and mushrooms to the pan and let everything simmer for another 10 to 15 minutes, just until the sauce turns creamy. Finish with a sprinkle of fresh parsley.

Your Pork Blanquette is ready. Serve it with mashed potatoes, rice, or noodles. Bon Appétit!

I hope you enjoy this cozy French pork recipe as much as I do. If you give it a try, feel free to leave a comment or share a photo. I always love seeing your creations. You can also follow @DozusCook on Pinterest or Instagram for more easy, comforting recipes.

Storage

Make Ahead: Pork Blanquette often tastes even better the next day once the flavors have had time to come together. Reheat gently just until warmed through and avoid boiling.

Storage: Let the Pork Blanquette cool slightly, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 to 4 days.

Reheat: Reheat gently on the stovetop over low heat, stirring occasionally. If the sauce has thickened, add a small splash of stock or cream to loosen it. You can also reheat it in the microwave using medium power, stirring once or twice for even warming.

Freezing: This dish freezes well for up to 2 to 3 months. Let it cool completely before freezing in an airtight container. Thaw overnight in the refrigerator and reheat slowly for best texture.

Tips & Variations

• Choose the right cut: Pork tenderloin gives the most tender result, but pork shoulder or pork loin also work well if that’s what you have. Just allow enough time for the meat to become nice and soft.
• Wine matters, but keep it simple: A dry white wine like Sauvignon Blanc or Pinot Grigio works best. There’s no need to use anything expensive. If you enjoy drinking it, it will work in the sauce.
• Make it extra creamy: For a richer sauce, you can add a little extra cream toward the end of cooking. Stir gently and let it warm through without boiling.
• Add more vegetables: Feel free to add pearl onions, leeks, or even a handful of peas at the end for extra color and freshness.
• Herb variations: Thyme is classic, but a small sprig of rosemary or a bay leaf adds another layer of flavor. Just remember to remove whole herbs before serving.
• Lighter option: If you prefer a lighter sauce, you can replace part of the cream with a little extra stock. The dish will still be flavorful, just less rich.
• Serve it your way: This Pork Blanquette is delicious over mashed potatoes, rice, noodles, or even with crusty bread to soak up the sauce.

Can I make Pork Blanquette ahead of time?
Yes, this dish is actually even better the next day. The flavors have time to settle and deepen as it rests. Just reheat it gently on the stovetop until warmed through.

What kind of white wine works best?
A dry white wine works best here. Something like Sauvignon Blanc or Pinot Grigio is a great choice. It does not need to be expensive. If you enjoy drinking it, it will work well in the sauce.

Can I make this recipe without wine?
Yes, you can replace the wine with additional chicken stock if needed. The flavor will be slightly different, but the stew will still be rich and comforting.

If you enjoy slow-cooked pork dishes like this, you might also like my classic pork stew. It’s another cozy, comforting recipe made with simple ingredients and gentle simmering, perfect for relaxed family dinners.