Pork Chops With Red Wine Sauce Food

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PORK CHOPS WITH RED WINE SAUCE



Pork Chops with Red Wine Sauce image

Juicy, skillet-seared pork chops with a lovely pan sauce.

Provided by Constance Smith - A Good Life Farm

Categories     Entrées - Main Dishes

Time 25m

Number Of Ingredients 13

6 boneless pork chops (medium thickness)
sea salt (to taste)
freshly ground black pepper (to taste)
1 Tb extra virgin olive oil (more if needed)
1 Tb butter (more if needed)
6 cloves garlic (minced)
1 1/2 c red wine
1 bay leaf
1 tsp dry parsley
1 1/2 c beef broth
1 Tb balsamic vinegar
2 Tb corn starch
1/4 c cold water

Steps:

  • To begin, sprinkle the pork chops with a pinch of salt and pepper on each side.
  • Heat the oil and butter in a large skillet over medium-high heat.
  • Cook the pork chops in the skillet until they are browned on each side. There's no need to worry about cooking them through right now, you are just establishing that beautiful color. Work in batches if you need to, and add additional oil and butter as needed. Place the seared chops in a dish and set them aside for a moment.
  • Saute the garlic in the pan drippings over medium low heat until just golden.
  • Pour in the wine, stirring with a spoon to loosen all of those beautiful bits form the pan. Let this simmer and reduce just slightly.
  • Add in the bay leaf, parsley, beef broth and vinegar.
  • Arrange the chops in the skillet and bring the entire mixture to a boil. Reduce the heat and simmer for 5-6 minutes, or until the pork chops are cooked through.
  • Place the pork chops on a serving platter and cover with foil to keep them warm.
  • In a small dish, whisk the cornstarch and water together until smooth. Bring the juices in your skillet to a rolling boil and stir in half of your cornstarch mixture. As it boils it will thicken. If you would like the sauce thicker, add the rest of the cornstarch slurry and boil again. Give it a taste and add additional salt & pepper if needed. Discard the bay leaf.
  • Serve the pork chops with the beautiful gravy you just prepared.
  • Enjoy!

Nutrition Facts : ServingSize 1 c, Calories 423 kcal, Carbohydrate 6 g, Protein 38 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 108 mg, Sodium 457 mg, Sugar 1 g, UnsaturatedFat 14 g

PORK CHOPS WITH RED-WINE SAUCE



Pork Chops with Red-Wine Sauce image

A red-wine sauce made with dried fruits imparts dramatic color and a pleasing tartness to this pork-chop dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 9

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

Steps:

  • 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.

SEARED PORK CHOPS WITH GRAPE SAUCE



Seared Pork Chops with Grape Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 9

Kosher salt
2 pork chops, bone out, 1 1/2 inches thick
1 strip bacon, cut into lardons
Extra-virgin olive oil
1 cup seedless red grapes
1/4 cup port wine
1 tablespoon red wine vinegar
3/4 cup chicken stock
Chopped fresh chives, for garnish

Steps:

  • Salt the chops and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
  • Add the bacon and 1 teaspoon oil to a saute pan and place over medium-high heat. Once the bacon starts to render, add the grapes. Allow the bacon to render and get crispy and the grapes to split open and release their juices. Remove half of the grapes and bacon and set aside. Add the port wine and red wine vinegar and reduce by half. Add the chicken stock and reduce by half.
  • To a cast-iron pan, add 2 tablespoons olive oil and heat over medium-high heat. Add the seasoned pork chops to the pan and sear. Cook the pork for 6 to 7 minutes on the first side. Flip over and reduce the heat. Cook for another 6 to 7 minutes until cooked through. Flip and cook the pork on the remaining sides for another 2 to 3 minutes each side. Remove the pork from the pan and allow it to rest for about 5 minutes prior to serving.
  • When ready to serve, add in the reserved grapes and bacon to the sauce. Taste and re-season if needed. Pour over the chops and garnish with chives.

PORK CHOPS WITH WINE AND GARLIC



Pork Chops with Wine and Garlic image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 tablespoons butter
Kosher salt and freshly ground black pepper
4 bone-in T-bone pork chops, 1 inch thick
16 cloves garlic, peeled
1 1/2 cups red wine
1 bay leaf
1/2 cup beef broth, plus more if needed
1 tablespoon balsamic vinegar
Lemony Green Beans, recipe follows, for serving, optional
1 pound thin green beans
2 tablespoons butter
Zest and juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them 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 cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
  • Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
  • Remove the chops from the skillet 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 the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
  • Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
  • Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
  • Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
  • Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.

PORK CHOPS IN RED SAUCE



Pork Chops in Red Sauce image

These chops are so tender you cut them with your fork. Whenever I serve them I get ask for the recipe.

Provided by FLIGGY

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h10m

Yield 4

Number Of Ingredients 6

4 center cut pork chops
1 onion, sliced
1 to taste salt and pepper to taste
1 cube beef bouillon
½ cup hot water
1 (10.75 ounce) can condensed tomato soup

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
  • Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
  • Cover casserole and bake in preheated oven for 1 hour.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 12.9 g, Cholesterol 35.5 mg, Fat 4.2 g, Fiber 0.7 g, Protein 15.4 g, SaturatedFat 1.3 g, Sodium 862 mg, Sugar 6.7 g

PORK CHOPS IN A MUSHROOM WINE SAUCE



Pork Chops in a Mushroom Wine Sauce image

Easy to prepare, these pork chops are braised in a mushroom wine sauce until they are tender and flavorful. Serve with risotto and steamed vegetables.

Provided by T-fal

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h20m

Yield 6

Number Of Ingredients 6

6 pork chops
Salt and pepper to taste
1 small onion, diced
1 (10.75 ounce) can cream of mushroom soup
1 cup dry white wine
1 (8 ounce) package sliced mushrooms, cleaned

Steps:

  • Heat a fry pan to medium-high. Season the pork chops on both sides with salt and pepper. Quickly brown the pork chops in the pan, 3 to 4 minutes per side. No need to cook them all the way, as they'll finish cooking in the oven. Remove them from the pan and set aside.
  • Preheat oven to 350 degrees F.
  • Leave the juices from the browned pork chops in the pan. Add the diced onion and saute until tender, about 5 minutes. Add the soup, white wine, and mushrooms. Stir until mixed. Remove from heat.
  • Add the browned pork chops, and any juices that may have accumulated, back into the pan with the sauce. Spoon some sauce on top of the pork chops. Cover and place in the oven; bake for about 45 minutes. Take the lid off and bake an additional 15 minutes. Serve with the sauce.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 6.8 g, Cholesterol 36 mg, Fat 7.4 g, Fiber 0.6 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 378.8 mg, Sugar 2.3 g

BRAISED PORK WITH RED WINE



Braised Pork With Red Wine image

This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it's cooked alongside. Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 2h

Yield 4 servings

Number Of Ingredients 9

2 pounds boneless pork shoulder, cut into large chunks
Salt and pepper
2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir)
1 cup good stock, or water
1 pound fat carrots, peeled and cut into large chunks
10 cloves garlic, more or less, peeled
2 tablespoons butter
Cooked egg noodles for serving
Chopped fresh parsley leaves for garnish

Steps:

  • Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
  • Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
  • Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 25 grams, Carbohydrate 21 grams, Fat 48 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1243 milligrams, Sugar 6 grams, TransFat 0 grams

PORK CHOPS IN RED WINE SAUCE



Pork Chops in Red Wine Sauce image

This is a very good recipe I came across. It is very easy to make yet it looks like something that you slaved over for a while. I did add the mushrooms to the recipe just because we love them. I hope you enjoy it.

Provided by bet0625

Categories     Pork

Time 16m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1 tablespoon butter
4 pork chops, 3/4 to 1 inch thick
1/2 cup flour
1 garlic clove, minced
1 tablespoon tomato paste
1/2 cup marsala wine
1/2 cup red wine
1/4 teaspoon fennel seed
1/2 cup mushroom
1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley

Steps:

  • Dredge chops in flour. Saute in oil and butter in a heavy pan. Brown well on both sides. Add garlic and saute until golden. Add wines and season with salt and pepper. Add fennel seeds, mushrooms and tomato paste. Let it come to a simmer. Cover pan and cook on a low flame for about 1 hour, turning chops frequently. Deglaze pan, adding 1/3 cup water. Serve with rice.

PORK CHOPS WITH MISO-RED WINE SAUCE



Pork Chops With Miso-Red Wine Sauce image

Please try me for this Summer's Unrated Asian Recipe Event ending August 30, 2009: http://www.recipezaar.com/bb/viewtopic.zsp?t=305250. From Mark Bittman's "Quick and Easy Recipes" from the New York Times.

Provided by FLKeysJen

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 (6 ounce) pork chops (bone-in preferred, each about one-inch thick and 6 oz)
salt, to taste
freshly cracked black pepper, to taste
1 cup sturdy red wine (like Zinfandel or Cabernet Sauvignon)
2 tablespoons red miso
1/4 cup roughly chopped fresh shiso (or basil or parsley)

Steps:

  • Heat a heavy skillet over medium-high heat for 2-3 minutes, then add the chops. Sprinkle them with a little bit of salt and a lot of pepper, then brown them on one side for 4-5 minutes. Turn and brown the other side until firm and nearly cooked through, another 3-4 minutes. Transfer to a warm plate and turn the heat to medium.
  • Add the wine and cook, stirring occasionally with a wooden spoon to loosen any bits of meat that have stuck to the pan, until the wine reduces by about half. Turn the heat to low and add the miso; stir briskly to make a smooth mixture (a wire whisk will help here).
  • Taste the sauce and add more salt (unlikely) and pepper if necessary. Spoon it over the pork, garnish if you like, and serve.

Nutrition Facts : Calories 355.9, Fat 15.9, SaturatedFat 5.2, Cholesterol 117.4, Sodium 410, Carbohydrate 3.8, Fiber 0.5, Sugar 0.9, Protein 36.2

PORK CHOPS WITH WINE & GARLIC RECIPE - (4.1/5)



Pork Chops with Wine & Garlic Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 9

6 whole pork chops, medium to thin
2 tablespoons olive oil
2 tablespoons plus 1 tablespoon butter, divided
Salt and pepper, to taste
1 1/2 cup red wine
1/2 cups beef broth, or more to taste
1 whole bay leaf
1 tablespoon balsamic vinegar
18 whole garlic cloves, peeled

Steps:

  • 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. Serve with a green salad. *You may substitute white wine for a slightly lighter sauce.

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2022-07-16 soy sauce, chili powder, pork chops, cilantro, white pepper, rice wine vinegar and 13 more Pork Pan Sauce for Pork Roast or Pork Chops Pork pork drippings, pork stock, dijon-style mustard, light cream and 1 more
From yummly.co.uk


CAST IRON PORK CHOPS WITH MUSHROOMS, RED WINE & THYME
2021-02-14 Place the pork chops in the pan and cook for 1 minute. Flip them over and cook for 1 minute on the other side. Add back the mushrooms and thyme. Pour in the red wine. Pour in the water. Simmer over medium heat for 2 minutes. Then flip the pork chops, and simmer for 2 more minutes. When done, remove the pan from the heat, cover with a lid or tin ...
From alwaysusebutter.com


PORK CHOPS IN CREAMY WINE SAUCE - SPARKLES OF YUM
2020-01-08 Instructions. Heat a heavy skillet over medium-high heat. Add 2 tbs. butter and let it melt. Mix the flour, salt, pepper and ½ tsp garlic powder ½ tsp onion powder in a shallow bowl or large plate. In a separate bowl combine: salt, pepper and ½ tsp garlic powder ½ tsp onion powder; this is our seasoning mix.
From sparklesofyum.com


PORK CHOPS WITH RED WINE REDUCTION SAUCE
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.
From goldmedalwineclub.com


20+ SAUCES FOR PORK CHOPS (EASY, FLAVORFUL + DELICIOUS!)
2022-07-05 Heat the oven to 400°F. Pat the pork chops dry with paper towels. Place the salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture all over the pork chops, set aside. Heat oil in a small saucepan over medium heat until shimmering.
From platingsandpairings.com


PAN FRIED PORK CHOPS WITH RED WINE SAUCE – BLUSH & BASIL
2015-10-07 Preheat oven to 375 degrees. Place pork-chops on a plate and sprinkle with salt, pepper, sugar, Italian seasoning and cayenne pepper. As much or as little as you wish. Line a large baking dish with aluminum foil and spread 1 cup of flour evenly across it. Place Pork Chops in the dish onto flour.
From platedwithpurposenutrition.com


WHAT WINE GOES WITH PORK CHOPS? TOP 4 PAIRINGS - DRINKSTACK
2022-06-26 What Wine Goes With Pork Chops – Top 4 Pairings. Pinot Noir. Beaujolais. Rose. Rich White Wines. 1. Pinot Noir. Pinot Noir has just the right amount of acidity and tangs to bring out the more subtle flavors contained in pork chops without overpowering the dish and bringing it out of balance. Many wine enthusiasts argue that Pinot Noir is the ...
From drinkstack.com


RECIPE: PORK CHOPS IN PORT WINE SAUCE | KITCHN
2019-05-01 Instructions. Bring the shallots, Port, and sugar to boil in a medium saucepan; boil until the mixture is reduced a scant 1/4 cup. Add the broth, return to a boil and reduce again to 1/4 cup. Reduce the heat to medium, stir in the preserves, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper, and cook 2 minutes. Cover and keep warm.
From thekitchn.com


PORK CHOPS WITH TANGY RED CURRANT SAUCE RECIPE | MYRECIPES
Add sugar and fruit spread; bring to a boil. Cook 1 minute. Add vinegar; return to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Advertisement. Step 2. Heat a large grill pan over medium-high heat. Coat with cooking spray. Combine 2 tablespoons garlic and rind; sprinkle evenly over pork, pressing to adhere.
From myrecipes.com


GRILLED PORK CHOPS WITH RED WINE PAN SAUCE - VINDULGE
2021-12-08 Add wine and bring to a simmer while stirring. Continue to reduce at a simmer for additional 4 minutes. Then add the chicken stock and salt, again bring back to a strong simmer and continue to reduce (about 5 additional minutes). Remove the pan from heat and then add the butter. Whisk or stir until butter melts.
From vindulge.com


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