Ingredients for Pork Chops In Red Wine Sauce
- Olive Oil
- 2 tablespoons butter
- 4 pork chops (about 1 inch thick)
- 1/2 cup all-purpose flour
- Garlic Clove
- 2 tablespoons tomato paste
- Marsala Wine
- Red Wine
- Fennel Seed
- Mushroom
- Fresh Parsley
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How to Make Pork Chops In Red Wine Sauce
- Dredge pork chops (about 4, 1 inch thick) in 1/2 cup all-purpose flour seasoned with salt and pepper.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large, heavy-bottomed skillet over medium-high heat. Add pork chops and cook until well-browned on both sides, about 3-4 minutes per side.
- Add 4 cloves minced garlic and sauté until fragrant and golden, about 30 seconds.
- Pour in 1 cup dry red wine (such as Cabernet Sauvignon or Merlot), and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Stir in 1 teaspoon fennel seeds, 8 ounces sliced cremini mushrooms, and 2 tablespoons tomato paste.
- Bring the sauce to a simmer, then reduce heat to low.
- Cover the skillet and cook for 45-60 minutes, or until the pork chops are cooked through and tender, turning occasionally.
- If the sauce becomes too thick, deglaze the pan by adding 1/3 cup of water.
- Remove the pork chops from the skillet and let them rest for 5 minutes before serving.
- Serve the pork chops over rice or your favorite side dish. Spoon the delicious red wine sauce generously over the top.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
8g
Fat
43g
Carbs
6g
