RED WINE PORK CHOPS RECIPES

PORK CHOPS IN RED SAUCE RECIPE | ALLRECIPES

Pork Chops in Red Sauce Recipe | Allrecipes 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 Baked Pork Chops

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

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, CarbohydrateContent 12.9 g, CholesterolContent 35.5 mg, FatContent 4.2 g, FiberContent 0.7 g, ProteinContent 15.4 g, SaturatedFatContent 1.3 g, SodiumContent 862 mg, SugarContent 6.7 g

PORK CHOPS WITH GARLIC AND WINE - THE PIONEER WOMAN

Pork Chops with Garlic and Wine - The Pioneer Woman image

This was really, really lovely. I love pan sauces.

Provided by Ree Drummond

Categories main dish meat

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 whole Pork Chops (medium-to-thin)
2 tbsp. Olive Oil
2 tbsp. Butter
Salt And Pepper
1 1/2 c. Red Wine
1/2 c. Beef Broth (more If Needed)
1 whole Bay Leaf
1 tbsp. Balsamic Vinegar
18 whole Peeled Garlic Cloves
1 tbsp. Butter (additional)

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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