Roasted Bone-In Pork Chops with Wine Sauce

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roasted bone in pork chops with red wine

This recipe featuring a protein-rich pork meat, roasted to perfection and extravagantly blessed with the sizzle of wine flavor, is just the right entrée for an elegant lunch or dinner. When it comes to pork, most people think of white wine as a natural choice for pairing. Therefore, the red wine lends a surprising twist to this otherwise classic pork chop recipe.

Roasting is a healthy take on chops. Try this recipe this holidays season, your family will thank you and love you more for it!

Roasted Bone-In Pork Chops with Wine Sauce
Serves 4
A delicious roasted bone-in pork chops with wine sauce.
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Prep Time
30 min
Cook Time
17 min
Prep Time
30 min
Cook Time
17 min
561 calories
2 g
194 g
33 g
55 g
11 g
270 g
291 g
0 g
0 g
14 g
Nutrition Facts
Serving Size
270g
Servings
4
Amount Per Serving
Calories 561
Calories from Fat 296
% Daily Value *
Total Fat 33g
51%
Saturated Fat 11g
55%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 194mg
65%
Sodium 291mg
12%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
2%
Sugars 0g
Protein 55g
Vitamin A
6%
Vitamin C
0%
Calcium
13%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 thick-cut, bone-in pork chops, 1 - 2” thick
  2. 1 tablespoon olive oil
  3. Salt and pepper, to taste
Sauce
  1. 1 tablespoon shallots, finely minced
  2. ½ cup good red wine
  3. 1 tablespoon Dijon mustard
  4. 3 tablespoons unsalted butter, cut into pieces
  5. Salt and pepper, to taste
Directions
  1. Preheat oven to 400˚
  2. Rinse chops and pat dry. Before cooking, allow pork chops sit at room temperature for approximately 20 minutes.
  3. Heat olive oil in ovenproof skillet over high heat for approximately 5 or 6 minutes. Add pork chops to very hot pan and sear for at least 3 minutes before moving. (The goal is to create a crust to “lock in” the juices). Repeat on other side, plus along the edges for each chop.
  4. Season chops liberally on both sides with salt and pepper.
  5. Place skillet in pre-heated oven and roast for approximately 6 or 7 minutes or until the chops reach an internal temperature of 140˚ on an instant-read thermometer.
  6. Remove from oven and place pork chops on serving platter. Cover with aluminum foil and let rest for 5 – 10 minutes.
  7. Meanwhile, drain excess fat from the pan, but keep the juices and some of the fat. Add shallots to pan and sauté over medium-high heat until the become translucent and start to brown.
  8. Deglaze pan with ½ cup good red wine, using metal spatula to remove brown bits from the bottom of the pan. Continue cooking, stirring occasionally, until liquid is reduced by half.
  9. Remove from heat and add mustard and butter; stir until butter is melted and thoroughly incorporated into the sauce. Add salt and freshly cracked black pepper, to taste.
beta
calories
561
fat
33g
protein
55g
carbs
2g
more
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About the author / 

Jean Fermano

Jean is an avid foodie, food blogger, author, and health enthusiast. She is not shy about trying different types of food and sharing her discoveries. Jean has been featured in a popular TV Show in the Philippines, Unang Hirit, a morning news and talk show aired every weekday morning by GMA Network. Follow Jean's food adventures, all for good food and healthy living, here on Sleekly.

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