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
A delicious roasted bone-in pork chops with wine sauce.
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Amount Per Serving
Calories from Fat 296
% Daily Value *
Total Fat 33g
Saturated Fat 11g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Total Carbohydrates 2g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 4 thick-cut, bone-in pork chops, 1 - 2” thick
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Preheat oven to 400˚
- Rinse chops and pat dry. Before cooking, allow pork chops sit at room temperature for approximately 20 minutes.
- 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.
- Season chops liberally on both sides with salt and pepper.
- 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.
- Remove from oven and place pork chops on serving platter. Cover with aluminum foil and let rest for 5 – 10 minutes.
- 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.
- 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.
- 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.