Pork Chops With Red Wine Sauce Recipes

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PORK CHOPS WITH RED-WINE SAUCE

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



Pork Chops with Red-Wine Sauce image

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.

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

SEARED PORK CHOPS WITH GRAPE SAUCE

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 9



Seared Pork Chops with Grape Sauce image

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.

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

PORK CHOPS IN RED WINE SAUCE

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



Pork Chops in Red Wine Sauce image

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.

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

PORK CHOPS WITH WINE AND GARLIC

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15



Pork Chops with Wine and Garlic image

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.

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

PORK CHOPS IN A MUSHROOM WINE SAUCE

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



Pork Chops in a Mushroom Wine Sauce image

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

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

PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD

Categories     Leafy Green     Pork     Roast     Cranberry     Red Wine     Fall     Chard     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16



Pan-Roasted Pork Chops with Cranberries and Red Swiss Chard image

Steps:

  • Preheat oven to 400°F.
  • Prepare Swiss chard:
  • Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.
  • Cook pork chops:
  • Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
  • Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
  • Make sauce:
  • Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.
  • Assemble dish:
  • While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.

For Swiss chard
1/3 cup minced shallots (2 medium)
1 tablespoon minced garlic
2 tablespoons unsalted butter
1 lb red Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
For pork chops
4 (1 1/4-inch-thick) rib pork chops
1 1/2 tablespoons extra-virgin olive oil
For sauce
1/3 cup minced shallots (2 medium)
1/2 cup dry red wine
1 cup fresh or thawed frozen cranberries (4 1/2 oz)
3/4 cup chicken stock or broth
3 tablespoons packed light brown sugar
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 tablespoons unsalted butter

PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE

Provided by Jackie Mote Carlile

Categories     Pork     Sauté     Dinner     Vinegar     Rosemary     Meat     Pork Chop     Winter     Bon Appétit     California     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 Servings

Number Of Ingredients 9



Pork Chops with Rosemary-Vinegar Sauce image

Steps:

  • Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.
  • Heat oil in heavy large skillet over medium-high heat. Add garlic; sauté until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and sauté until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.

4 large boneless pork loin chops (about 5 ounces each)
1 teaspoon fresh rosemary, minced
2 tablespoons all purpose flour
2 tablespoons olive oil
2 garlic cloves, sliced
1 cup canned low-salt chicken broth
1/4 cup dry white wine
1/3 cup whipping cream
4 teaspoons raspberry vinegar or red wine vinegar

PAN SEARED PORK CHOPS IN WHITE WINE SAUCE

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



Pan Seared Pork Chops in White Wine Sauce image

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!

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

PORK CHOPS IN RED SAUCE

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



Pork Chops in Red Sauce image

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

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

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Pork chops are a particularly versatile dish, one that will go with a variety of wines, both white and red, depending on the sauce or preparation used, or depending on the diner’s mood. If the preparation involves a butter or cream sauce, I would go for a richer Chardonnay or a spicy Gewürztraminer. Navarro’s Gewürz from Anderson Valley ...
From intowine.com


PORK CHOPS WITH WINE AND GARLIC RECIPE - FOOD NEWS
Red Wine-Braised Pork Chops Recipe. pork chops, soy sauce, red wine vinegar, garlic powder, marinade and 10 more. Cherry BBQ Sauce Pork Chops Homemade For Elle. boneless pork chops, tomato paste, red pepper flakes, salt, garlic and 5 more. Red Wine Sauce MyRecipes. cornstarch, water, sweet onion, beef broth, butter, dry red wine.
From foodnewsnews.com


EASY PORK CHOP RECIPES: PORK CHOPS WITH RED WINE
The key to the pork chop in red wine recipe is the marinade. It's very simple - pour the wine over the chops, sprinkle the herbs, salt and pepper, cover and let sit for at least half an hour. Ideally you want to let the pork chops marinate for at least two hours so that they soak up some of the red wine and herbs.
From discover.hubpages.com


[TEMPTED YOUR APPETITE] PORK CHOPS WITH RED WINE ONION SAUCE
Add 2 tbs lee and parents and 2 tbs brown sugar 2 tbs soy sauce , Mix then well then we add the red wine. Let it cook on a small heat for about 15 mins. Let it cook on a small heat for about 15 mins. Now we can prepare the pork chops.
From louie0713.wixsite.com


PORK CHOPS WITH MISO RED WINE SAUCE RECIPES
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.
From recipes.servegame.org


PORK CHOPS WITH CREAMY BLUE SAUCE - RED WINE PAIRINGS - RECIPES
1. Preheat oven to 400°F. 2. Place a roasting tin or dish large enough to hold the chops in the oven to heat up. Meanwhile melt 2oz butter in a large frying pan, add a little chopped sage and seal the chops on both sides, making sure they color slightly. 3.
From westwines.com


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