New recipes

Pork Chops in Red Wine recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

A succulent pork chop recipe. Serve with potatoes, pasta or rice.


Quebec, Canada

18 people made this

IngredientsServes: 4

  • Marinade
  • 2 tablespoons original HP sauce
  • 2 tablespoons garlic powder
  • 3 tablespoons black pepper
  • 2 tablespoons cornflour
  • 2 teaspoons caster sugar
  • 2 tablespoons groundnut oil
  • 2 tablespoons water
  • 6 boneless pork chops
  • Sauce
  • 4 tablespoons red wine
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon tomato ketchup
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons caster sugar
  • 1 tablespoon groundnut oil
  • 15g butter
  • 1 tablespoon chopped garlic
  • 1 onion, sliced
  • 6 button mushroom, diced
  • 1-2 tomatoes, diced

MethodPrep:20min ›Cook:15min ›Extra time:20min marinating › Ready in:55min

  1. Make the marinade by combining HP sauce, garlic powder, black pepper, cornflour, sugar, oil and water together in a bowl.
  2. Lightly pound the pork chops and coat in the marinade. Let sit for 20 minutes.
  3. Meanwhile, make the sauce. Mix together the red wine, balsamic vinegar, tomato ketchup, Worcestershire sauce and sugar in a bowl. Set aside.
  4. In a large frying pan, heat the 1 tablespoon oil over high heat. Fry the pork chops until they are brown on both sides, about 3-5 minutes. Reduce the heat to medium-low and continue to fry the pork chops until cooked through, about 3-5 minutes more. Set aside on a kitchen towel lined plate.
  5. Heat the same frying pan with 15g butter and saute the garlic until fragrant, about 2-3 minutes. Add onion and stir-fry with a little salt until soft, 2-3 minutes. Add the mushrooms and stir-fry for 1-2 minutes.
  6. Add the tomatoes and sugar to the pan and stir until the ingredients have heated through, about 2-3 minutes. Stir in the sauce and pork chops, stir and allow to heat through, 2-3 minutes. Serve hot.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Easy and yummy. The sauce is like what you get on spare ribs...-14 Oct 2012


Recipe Summary

  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons coarse salt, plus more for seasoning
  • 1/2 teaspoon freshly ground pepper, plus more for seasoning
  • 1/2 teaspoon ground cinnamon
  • 4 rib pork chops (about 8 ounces each)
  • 3 tablespoons olive oil
  • 1 cup dry red wine, such as Cabernet or Merlot
  • 1 3/4 cups homemade or low-sodium store-bought chicken stock
  • 1 1/2 cups assorted dried fruits, such as pitted prunes, apricots, and cherries

Preheat oven to 400 degrees. Whisk together flour, salt, pepper, and cinnamon in a small bowl set aside 2 tablespoons. Sprinkle remaining flour mixture over pork chops, turning to coat shake off excess.

Heat oil in a large ovenproof skillet over medium heat until hot but not smoking. Add pork chops, and brown well, 3 to 4 minutes per side. Transfer skillet to oven roast pork chops until they are cooked through, about 5 minutes more.

Transfer pork chops to a plate cover to keep warm. Place skillet over high heat add wine, and deglaze, scraping up browned bits on bottom. Whisk reserved flour mixture into stock pour into skillet while whisking mixture in pan. Stir in dried fruits. Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more. Season with salt and pepper serve sauce over pork chops.


Quick One-Pan Pork Chops and Mushrooms with Red Wine and Thyme

​Quick One-Pan Pork Chops and Mushrooms with Red Wine and Thyme is a great dish for when you’re craving something delicious and flavorful but haven’t got a lot of time to spend. Done in just 15 minutes, the red wine and thyme reduction hints of much more time spent in the kitchen.

Ingredients

  • 3 cloves Garlic, Divided
  • 2 Pork Chops
  • Salt And Ground Black Pepper
  • 2 Tablespoons Butter, Divided
  • 10 sprigs Fresh Thyme
  • 8 Mushrooms, Thinly Sliced
  • 100 milliliters Red Wine
  • 100 milliliters Water

Preparation

Halve one of the cloves of garlic and rub over the pork chops to give them some flavo. Season pork chops with salt and pepper.

Heat a pan over medium-high heat and add 1 tablespoon butter. Crush remaining garlic cloves and add to the pan along with thyme sprigs. Cook until fragrant, 1–2 minutes.

Add sliced mushrooms and cook until nicely colored. Add more butter as needed, you don’t want the pan to go dry.

When mushrooms look nice and brown (after about 3–5 minutes), remove garlic cloves and scrape mushrooms and thyme to one side of the pan. If possible, position pan so that this part is not directly over the heat.

Add pork chops to pan and cook for 2 minutes per side until they have a nice color. They do not have to be completely finished inside at this point. Make sure to stir mushrooms once in a while so they don’t burn.

When pork chops are cooked on both sides, add red wine and water to the pan, place it back fully on the heat and lower heat a bit. Let pork chops cook in this for 1 minute on each side. Mix in mushrooms and thyme with the liquids and coat pork chops with this as they are cooking.

Remove from heat and remove thyme sprigs. Let the pork rest for a few minutes.

Serve pork chops with mushrooms on top, and maybe a sprig or two of fresh thyme just for prettiness. Add mashed potatoes or other sides as desired, and top everything with a generous dose of the red wine reduction from the pan.


Pork Chops with Garlic and Wine

Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.

Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown.

Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it's nice and reduced and thick.

Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid, arranging them so that they're swimming in the sauce. Allow the chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.

Remove the chops from the pan once more, then let the sauce reduce a little more if needed until it's very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper.

Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.


Pork Chops with Red Wine Reduction Sauce

Featured by Jason-Stephens Winery in the Gold Wine Club.

Description

The perfect pork chop! Although the meat is tender and juicy on its own, the added sauce with garlic and shallots take this recipe to the next level. Pair it with a Chardonnay from one of your recent monthly Wine Club shipments.

Yield: 4
Prep Time: 8 Minutes
Cook Time: 35 Minutes

Ingredients

• Four 8-ounce, bone-in pork rib chops
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• 2 Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter
• 4 large shallots, sliced (1 ½ cups)
• ¼ tsp. anise seeds
• ½ cup dry red wine
• 1 cup chicken stock
• 1 tsp. minced garlic
• 2 tsp. tomato paste

Join one of our six exciting Wine Clubs

Instructions

Preheat the oven to 400 degrees.

Season the pork chops with salt and pepper and dust with flour. In a skillet, heat the oil until shimmering. Add the pork and cook over high heat for 1 minute. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes.

Transfer the chops to a baking sheet and bake in the over until an instant-read thermometer inserted at the thickest point registers 145 degrees, about 7 minutes.

Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes. Add the wine and reduce over moderately high heat to ¼ cup, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute longer. Season with salt and pepper.

Transfer the chops to plates and top with the sauce.

Listed below is an array of superb, medal-winning wines from our six exceptional Wine Clubs. Since 1992, we have been including recipes in our Gold Wine Club shipments for our members to enjoy with their selected wines. Take a look below and discover the perfect wine pairing for the recipe featured above!


  • 2 tablespoons ​extra virgin olive oil
  • 4 pork chops (about 1-inch thick)
  • Kosher salt and freshly ground black pepper
  • 1 large onion (thinly sliced)
  • 1/8 teaspoon dried thyme (about 1/2 teaspoon fresh)
  • 1/8 teaspoon dried rosemary (crumbled, or about 1/2 teaspoon fresh chopped)
  • 3/4 cup dry white wine (such as sauvignon blanc or chardonnay)
  • 1/2 cup chicken broth, low sodium
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon butter

Heat the oven to 350 F/180 C/Gas 4.

Heat the olive oil in a large skillet or sauté pan over medium heat.

Sprinkle the pork chops lightly with salt and pepper. Brown the chops on both sides, about 8 to 10 minutes total. If the skillet is not oven safe, arrange the pork chops in a baking dish that is large enough to hold the chops in one layer. Cover with sliced onion.

In a bowl combine the thyme and rosemary with wine and chicken broth pour over pork chops.

Cover the pan with a lid or cover the baking dish tightly with foil, and bake in the preheated oven for about 30 to 45 minutes or until tender and fully cooked. The minimum safe temperature for pork is 145 F.

Remove the pork and onions to a serving platter, and keep warm.

Use a gravy separator to remove the excess fat from the liquids. Strain the liquids into a saucepan or back into the skillet, and place the pan over medium-high heat. Bring the juices to a boil and boil for 1 minute to reduce slightly and concentrate the flavors.

In a small cup or bowl, whisk the cornstarch with the 1 tablespoon of water until smooth. Stir in the juices and continue cooking until thickened. Whisk in 1 teaspoon of butter and stir until melted.


Servings 6
Preparation time 5mins
Cooking time 20mins
Adapted from foodiewife-kitchen.blogspot.com

Step 1

Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they’re nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.

Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown.

Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it’s nice and reduced and thick.

Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid, arranging them so that they’re swimming in the sauce. Allow the chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.

Remove the chops from the pan once more, then let the sauce reduce a little more if needed until it’s very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper.

Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.


8 & $20 Recipe: Pan-Seared Pork Chops and Okra with a Portuguese Red

Eight ingredients. That's all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you've got a weeknight feast for family or friends. That's the philosophy behind our "8 & $20" feature. We hope it adds pleasure to your table.

Sometimes the right way to punch up an old classic, such as pork chops, isn’t with a brand new marinade or spice, but by placing the emphasis on the side dish. Here, a super-simple preparation for pork chops—coated in coarse cornmeal, then seared in a hot pan—is complemented by a quick-cooking okra dish made with summer tomatoes and black olives.

Making okra is the “battle of the ooze,” as one of my coworkers said when I told her about this week’s dish. That’s totally true: Okra can get messy really fast. But here, cooked whole in the tomato sauce, the okra steams itself from the inside out, becoming tender and not slimy at all. Another major benefit of cooking okra whole: You don’t have to chop much, so you can get back to your regularly scheduled summer programming.

Although this dish contains a lot of traditional “red flags” for wine, such as high acid from the tomatoes, salt from the olives and the green vegetal character of the okra, there was a lot to like when it came to the wine pairings we tried. A Sangiovese from Tuscany gained a nice peppery edge alongside the food, and a Riesling from Alsace provided a totally passable alternative if you’re looking for something white and cool. But our favorite was a red Portuguese blend from the Alentejo region, as the wine’s acidity and bold, spicy flavors held their own against the tomato sauce but didn’t dominate the dish.

Sautéed Pork Chops with Tomatoes, Okra and Black Olives

Pair with a spicy Portuguese red, such as Sogrape Alentejo Callabriga 2009 (89 points, $13)

Total time: 25 minutes

Approximate food cost: $35

  • 4 boneless pork chops, around 3/4-inch thick
  • 1 lemon
  • 1 onion, thinly sliced
  • 5 medium-sized tomatoes, chopped (or 1 32-ounce can of chopped tomatoes)
  • 1 pound okra
  • 1/2 cup black pitted olives, such as Niçoise
  • 1/2 cup coarse cornmeal

1. In a large bowl, marinate the pork chops in a mix of the juice from the lemon with 2 tablespoons of olive oil. Reserve.

2. In a large sauté pan, heat 1 tablespoon of cooking oil over medium-high heat. Add the onion slices and cook until soft, around three minutes. Add the chopped tomatoes and continue cooking until the tomatoes have softened and broken down into a chunky sauce. Add the whole okra and the black olives and cook until the okra is tender, around 10 to 12 minutes. Season to taste with salt.

3. Remove the pork chops from the marinade and pat dry with a paper towel. Dredge the pork chops in the cornmeal and then season with salt. In a large sauté pan, heat two tablespoons of cooking oil over medium-high heat. Add the pork chops to the pan and cook until browned on one side, then flip, lower the heat to medium, cover and continue to cook until the pork chops are done, around 2 to 3 minutes a side. Remove the pork chops from the pan and serve immediately with the okra and tomato sauce mix on the side. Serves 4.


How to sear these bone-in pork chops on the stove top

Paper towel dry the chops. Season both sides with Italian Seasoning, salt and pepper. Lay the pork chops in the hot skillet on medium high. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3-4 minutes.

The chops may start to smoke a little — that’s ok. Turn down the heat if it becomes excessive. Cooking the second side should take less time because of the residual heat from the first side searing. These are what they look like after pan-searing:

Prepare Garlic-Brown Sugar and Herb Wine sauce by cooking chopped garlic in butter, followed by adding wine, brown sugar and herbs:


PatigeniHerbed

Center Cut Pork Chop Recipes / Roasted Boneless Center Cut Pork Chops with Red Wine : Our most trusted roasted center cut pork chops recipes.. It's a guaranteed way to make sure that every single bite of pork chop this basic recipe is living proof that a few simple ingredients can create amazing results in the kitchen. I'm a 44 year old uk fan and never posted on the best grilled pork chop recipe that's juicy and tender! 1 tbsp olive or canola oil. One of my favorite recipes. You can technically use any cut that you prefer, however, i recommend becoming familiar with their differences and adjusting the recipe as needed to avoid overcooking.

They are so easy to make, super juicy, and flavorful. I love pork chops in oven. This amazing baked pork chops recipe is perfectly seared on the outside, tender and juicy on the inside, quick and easy to make, and so delicious! One of my favorite recipes. Set the chops aside while you.

Grilled Center Cut Pork Chops with Bell Peppers from jackieourman.com The recipe is really simple and is a great one to keep in your back. You can technically use any cut that you prefer, however, i recommend becoming familiar with their differences and adjusting the recipe as needed to avoid overcooking. The easiest recipe for tender, juicy pork chops that turn out perfectly every time. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead. Here is my dry rub recipe. 4 center cut pork chops, 1 salt, to taste, 1 black pepper, to taste, 1 garlic powder, to taste, 1 fresh or dried rosemary, 3 tbsp olive oil, 1/4 cup any white wine. It's a guaranteed way to make sure that every single bite of pork chop this basic recipe is living proof that a few simple ingredients can create amazing results in the kitchen. Juicy thick cut pork chops are simple to prepare and the result can rival any traditional steak.

One of my favorite recipes.

Photos of breaded center cut pork chops. Air fryer pork chops that are so thick, tender juicy and delicious! This amazing baked pork chops recipe is perfectly seared on the outside, tender and juicy on the inside, quick and easy to make, and so delicious! They have a delicious parmesan crust on the outside that is pan fried and then they are baked in the oven. View top rated center cut pork chop recipes with ratings and reviews. Thin chops this recipe is written for thick cut pork chops that are 1 to 1 1/2 inches thick. Rub them with a few pantry staple after you make these baked pork chops once you'll make them again and again. Grilled center cut pork chopsall things food, cooking with mary and friends. How to make boneless center cut pork chops. You can technically use any cut that you prefer, however, i recommend becoming familiar with their differences and adjusting the recipe as needed to avoid overcooking. I'll walk you through best pork chop cuts, pork. The recipe is really simple and is a great one to keep in your back. I love pork chops in oven.

Set the chops aside while you. Even my 4 yr old loves it. There are four different cuts of pork chops that you can purchase. The easiest recipe for tender, juicy pork chops that turn out perfectly every time. For thin pork chops, you can cook them in the skillet without transferring them to the oven.

Panko Pork Chops with Parmesan - Jersey Girl Cooks Pork . from www.jerseygirlcooks.com Set the chops aside while you. Say goodbye to dry and flavorless pork chops! One of my favorite recipes. The recipe is really simple and is a great one to keep in your back. Sprinkle each pork chop, both sides, with salt, black pepper, garlic powder and rosemary. These oven baked pork chops are the perfect dinner recipe for busy nights! You can technically use any cut that you prefer, however, i recommend becoming familiar with their differences and adjusting the recipe as needed to avoid overcooking. Juicy thick cut pork chops are simple to prepare and the result can rival any traditional steak.

If you want to become a better cook, learn how to cook, or just need dinner.

Parmesan crusted pork chops are tender and juicy! Set the chops aside while you. With a few simple tricks, you can make juicy and tender pork chops with very little fuss. They have a delicious parmesan crust on the outside that is pan fried and then they are baked in the oven. They are a quick and easy dinner! I also use less of everything (less than a cup of flour 2 eggs etc.) and instead of all of the seasonings i just use italian style bread crumbs. There are four different cuts of pork chops that you can purchase. They are so easy to make, super juicy, and flavorful. The recipe is really simple and is a great one to keep in your back. For thin pork chops, you can cook them in the skillet without transferring them to the oven. Grilled center cut pork chopsall things food, cooking with mary and friends. I could not believe how good they are in an air fryer. Narrow search to just center cut pork chops in the title sorted by quality sort by rating or advanced search.

Parmesan crusted pork chops are tender and juicy! Juicy thick cut pork chops are simple to prepare and the result can rival any traditional steak. It's a guaranteed way to make sure that every single bite of pork chop this basic recipe is living proof that a few simple ingredients can create amazing results in the kitchen. Photos of breaded center cut pork chops. Mushroom roasted garlic pork chops.

How to Make Perfect Grilled Pork Chops | The Stay At Home . from learngrilling.com Sprinkle each pork chop, both sides, with salt, black pepper, garlic powder and rosemary. The recipe is really simple and is a great one to keep in your back. These oven baked pork chops are the perfect dinner recipe for busy nights! Can i use boneless pork chops for this recipe? This hearty bean salad is packed with vibrant colors and contrasting textures. Combine minced garlic with chopped onion, lemon juice, soy sauce, and honey. They are so easy to make, super juicy, and flavorful. Making a perfect pork chop is completely easy the stay at home chef offers restaurant quality recipes you can easily make at home.

We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead.

Reviewed by millions of home cooks. If you want to become a better cook, learn how to cook, or just need dinner. With a few simple tricks, you can make juicy and tender pork chops with very little fuss. You can technically use any cut that you prefer, however, i recommend becoming familiar with their differences and adjusting the recipe as needed to avoid overcooking. There are four different cuts of pork chops that you can purchase. For home cooking, it's best to get center cut chops (sometimes known as new york pork chops). From grilled pork chops to pork shops and gravy, these simple pork chop recipes will keep your dinner fresh, delicious, and under budget. > i double so i have sauce leftover to have with the meal. Parmesan crusted pork chops are tender and juicy! I'll walk you through best pork chop cuts, pork. I also use less of everything (less than a cup of flour 2 eggs etc.) and instead of all of the seasonings i just use italian style bread crumbs. Rub them with a few pantry staple after you make these baked pork chops once you'll make them again and again. Narrow search to just center cut pork chops in the title sorted by quality sort by rating or advanced search.

From roasted to pan fried, from grilled to breaded, this selection of savory pork chop recipes will give you many tasty options for your mealtime. Combine minced garlic with chopped onion, lemon juice, soy sauce, and honey. I love pork chops in oven. Sprinkle each pork chop, both sides, with salt, black pepper, garlic powder and rosemary. 1 tbsp olive or canola oil.

I love pork chops in oven. There are four different cuts of pork chops that you can purchase. View top rated center cut pork chop recipes with ratings and reviews. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead. This hearty bean salad is packed with vibrant colors and contrasting textures.

They are a quick and easy dinner! With a few simple tricks, you can make juicy and tender pork chops with very little fuss. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead. I'll walk you through best pork chop cuts, pork. The easiest recipe for tender, juicy pork chops that turn out perfectly every time.

Source: images.media-allrecipes.com

This hearty bean salad is packed with vibrant colors and contrasting textures. Mushroom roasted garlic pork chops. These oven baked pork chops are the perfect dinner recipe for busy nights! Combine minced garlic with chopped onion, lemon juice, soy sauce, and honey. I could not believe how good they are in an air fryer.

I love pork chops in oven. Combine minced garlic with chopped onion, lemon juice, soy sauce, and honey. Sprinkle each pork chop, both sides, with salt, black pepper, garlic powder and rosemary. Oven baked parmesan pork chops. How to make boneless center cut pork chops.

4 center cut pork chops, 1 salt, to taste, 1 black pepper, to taste, 1 garlic powder, to taste, 1 fresh or dried rosemary, 3 tbsp olive oil, 1/4 cup any white wine. Say goodbye to dry and flavorless pork chops! There are four different cuts of pork chops that you can purchase. They have a delicious parmesan crust on the outside that is pan fried and then they are baked in the oven. First, season with salt to pull moisture out of the pork, and then let it sit in the coating mixture for a few minutes until it sticks.

How to bake pork chops? Juicy thick cut pork chops are simple to prepare and the result can rival any traditional steak. View top rated center cut pork chop recipes with ratings and reviews. 1 tbsp olive or canola oil. Find healthy pork chop recipes, from the food and nutrition experts at eatingwell.

Source: thestayathomechef.com

The recipe is really simple and is a great one to keep in your back. This hearty bean salad is packed with vibrant colors and contrasting textures. I'm a 44 year old uk fan and never posted on the best grilled pork chop recipe that's juicy and tender! 15 minute air fryer boneless pork chops. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead.

> i double so i have sauce leftover to have with the meal. There are four different cuts of pork chops that you can purchase. One of my favorite recipes. Oven baked parmesan pork chops. First, season with salt to pull moisture out of the pork, and then let it sit in the coating mixture for a few minutes until it sticks.