Best Pork Chops With Wine Sauce Recipes

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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

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.

BAKED PORK CHOPS WITH WHITE WINE



Baked Pork Chops With White Wine image

Here's a recipe for bone-in pork chops baked with herbs and a little wine. The thickened sauce makes an amazing gravy to serve with mashed potatoes.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h20m

Yield 4

Number Of Ingredients 11

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

Steps:

  • 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.
  • Spoon the sauce over the pork chops and onions.

Nutrition Facts : Calories 188 kcal, Carbohydrate 5 g, Cholesterol 36 mg, Fiber 1 g, Protein 11 g, SaturatedFat 3 g, Sodium 186 mg, Sugar 2 g, Fat 12 g, ServingSize 4 servings, UnsaturatedFat 0 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.

PAN SEARED PORK CHOPS IN WHITE WINE SAUCE



Pan Seared Pork Chops in White Wine Sauce image

I am not a big fan of pork. However, my husband and children love pork chops. I came up with this recipe after I got tired of frying them in oil. I like to serve this on a bed of buttered pasta, with a nice mixed salad on the side.Enjoy!

Provided by javagirl81

Categories     Pork

Time 1h

Yield 6 Pork Chops, 3-6 serving(s)

Number Of Ingredients 10

6 boneless pork chops
2 tablespoons butter
2 tablespoons vegetable oil
1 small onion, minced
2 crushed garlic cloves
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup dry white wine
1/4 cup water

Steps:

  • Season the pork chops with the seasoned salt, garlic powder, and pepper.
  • Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
  • Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
  • Transfer the seared pork chops to a plate or bowl while you sear the others.
  • After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
  • Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
  • Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
  • Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!

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.

BAKED PORK CHOPS IN A WINE SAUCE



Baked Pork Chops in a Wine Sauce image

Make and share this Baked Pork Chops in a Wine Sauce recipe from Food.com.

Provided by Audrey M

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
1/2 cup sliced onion
1/2 cup diced celery
4 pork loin chops, broiled until rare
1 cup sliced fresh mushrooms
1/2 cup dry white wine
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water, plus
4 tablespoons water, divided
2 medium tomatoes, blanched,peeled,seeded,and chopped
1 packet instant chicken broth, and seasoning mix
2 teaspoons cornstarch
4 teaspoons chopped fresh parsley

Steps:

  • Preheat oven to 325 degrees.
  • In a large skillet that is stove top and oven proof, add onion, celery, and garlic and saute until translucent.
  • Add pork chops, mushrooms, wine basil, salt, and pepper and bring liquid to a boil.
  • Cook for 2 minutes.
  • Stir in 1 cup water, the tomatoes and both mix. Can add another 1/2 cup if it appears to have not enough broth for you.
  • Have it come to a boil once again.
  • Remove skillet from heat and cover.
  • Place skillet in oven and bake for 45 to 50 minutes.
  • In a small mixing bowl, combine 4 Tablespoons of water with the 2 teaspoons cornstarch.
  • Stir until cornstarch is dissolved.
  • Stir cornstarch into liquid and bring to a boil and cook until mixture thickens.
  • Serve with sprinkled parsley.

Nutrition Facts : Calories 341.4, Fat 23.5, SaturatedFat 7.9, Cholesterol 68.8, Sodium 365.2, Carbohydrate 7.5, Fiber 1.5, Sugar 3.3, Protein 19.4

PORK CHOPS WITH AN OREGANO WINE SAUCE



Pork Chops With An Oregano Wine Sauce image

The sauce on these chops is so good I could eat it with a SPOON!!! It's a great combination of flavors.

Provided by MizzNezz

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 thick pork chops
1/4 cup olive oil
2 green peppers, sliced
1/2 lb sliced mushroom
2 teaspoons minced garlic
1 can diced tomato
1 can tomato sauce
1/2 cup white wine
2 teaspoons oregano
salt and pepper

Steps:

  • Brown chops in oil for 10 minutes.
  • Add peppers and mushrooms, cook 5 minutes.
  • Add garlic, tomatoes and tomato sauce.
  • Stir and cook 3 minutes.
  • Add wine.
  • Add seasonings.
  • Cover and cook for 20-25 minutes.

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