PORK CHOPS WITH WINE SAUCE

Pork Chops with Wine Sauce image

Provided by Terri Mesiano @galdorf1

Categories Pork

Number Of Ingredients 15

6 - shoulder pork chops
2 tablespoon(s) oil
2 - onions, thinly sliced
5 sprig(s) fresh thyme
2 - bay leaves
2 - garlic cloves, minced
1/8 teaspoon(s) allspice
1 tablespoon(s) spicy mustard
3/4 cup(s) red wine
2 tablespoon(s) red wine vinegar
1 cup(s) chicken broth
SAUCE:
2 tablespoon(s) butter
1/2 teaspoon(s) red wine vinegar
- salt and pepper to taste

Steps:

trim excess fat & loose pieces from pork chops Add oil to a dutch oven, and add the trimmed pieces of pork, brown on medium high heat for 7 to 9 minutes
reduce the heat to medium and add the onions, thyme, bay leaves, garlic. spicy mustard, and allspice, cook for an additional 5 minutes or until onions are soft and golden brown.
Add the wine and the vinegar, and simmer for about 5 minutes or until thickened. Add the chicken broth, and stir to incorporate any brown bits on the bottom.
Place the chops on top of the onions, place in oven at 275 dgrees for an hour and a 15 minutes to an hour and 30 minutes or until the chops are tender and cooked through, remove chops to a dish to rest (tent with foil) as you finish sauce.
sauce: pour sauce sauce from pan into a fine mesh strainer, pressing on vegetable and herbs to get all excess juices, add the juices back into the pot, on a medium heat cook down the juices for about 5-7 minutes, whisk in 2 tablespoons butter, 1/2 teaspoon red wine vinegar, salt and pepper to taste, whisk for 2 minutes and pour over pork chops to serve
I have also added mushrooms when frying the onions, when I have a can in the cupboard, its optional