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
2014-11-27 17:18:10
Serves 4
A delicious roasted bone-in pork chops with wine sauce.
Prep Time
30 min
Cook Time
17 min
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
- 4 thick-cut, bone-in pork chops, 1 - 2” thick
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sauce
- 1 tablespoon shallots, finely minced
- ½ cup good red wine
- 1 tablespoon Dijon mustard
- 3 tablespoons unsalted butter, cut into pieces
- Salt and pepper, to taste
Directions
- 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.
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About the author /
Jean Fermano
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