Best 7 Pork Chops With Wine Sauce Recipes

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Pork chops with wine sauce is a classic dish that is sure to please everyone at the table. The combination of savory pork chops and a rich, flavorful wine sauce is simply irresistible. With a few simple ingredients and a little bit of time, you can recreate this restaurant-quality dish in the comfort of your own home. In this article, we will guide you through the process of creating the perfect pork chops with wine sauce, from selecting the best cuts of meat to choosing the right type of wine. We'll also provide step-by-step instructions and helpful tips to ensure that your pork chops turn out tender, juicy, and bursting with flavor. So, let's get started and learn how to make an unforgettable pork chops with wine sauce dish that will become a favorite in your household.

Let's cook with our recipes!

PORK CHOPS IN A MUSHROOM WINE SAUCE



Pork Chops in a Mushroom Wine Sauce image

Easy to prepare, these pork chops are braised in a mushroom wine sauce until they are tender and flavorful. Serve with risotto and steamed vegetables.

Provided by T-fal

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h20m

Yield 6

Number Of Ingredients 6

6 pork chops
Salt and pepper to taste
1 small onion, diced
1 (10.75 ounce) can cream of mushroom soup
1 cup dry white wine
1 (8 ounce) package sliced mushrooms, cleaned

Steps:

  • Heat a fry pan to medium-high. Season the pork chops on both sides with salt and pepper. Quickly brown the pork chops in the pan, 3 to 4 minutes per side. No need to cook them all the way, as they'll finish cooking in the oven. Remove them from the pan and set aside.
  • Preheat oven to 350 degrees F.
  • Leave the juices from the browned pork chops in the pan. Add the diced onion and saute until tender, about 5 minutes. Add the soup, white wine, and mushrooms. Stir until mixed. Remove from heat.
  • Add the browned pork chops, and any juices that may have accumulated, back into the pan with the sauce. Spoon some sauce on top of the pork chops. Cover and place in the oven; bake for about 45 minutes. Take the lid off and bake an additional 15 minutes. Serve with the sauce.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 6.8 g, Cholesterol 36 mg, Fat 7.4 g, Fiber 0.6 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 378.8 mg, Sugar 2.3 g

PORK CHOPS WITH RED-WINE SAUCE



Pork Chops with Red-Wine Sauce image

A red-wine sauce made with dried fruits imparts dramatic color and a pleasing tartness to this pork-chop dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 9

1/3 cup all-purpose flour
1 1/2 teaspoons coarse salt, plus more for seasoning
1/2 teaspoon freshly ground pepper, plus more for seasoning
1/2 teaspoon ground cinnamon
4 rib pork chops (about 8 ounces each)
3 tablespoons olive oil
1 cup dry red wine, such as Cabernet or Merlot
1 3/4 cups homemade or low-sodium store-bought chicken stock
1 1/2 cups assorted dried fruits, such as pitted prunes, apricots, and cherries

Steps:

  • Preheat oven to 400 degrees. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set aside 2 tablespoons. Sprinkle remaining flour mixture over pork chops, turning to coat; shake off excess.
  • Heat oil in a large ovenproof skillet over medium heat until hot but not smoking. Add pork chops, and brown well, 3 to 4 minutes per side. Transfer skillet to oven; roast pork chops until they are cooked through, about 5 minutes more.
  • Transfer pork chops to a plate; cover to keep warm. Place skillet over high heat; add wine, and deglaze, scraping up browned bits on bottom. Whisk reserved flour mixture into stock; pour into skillet while whisking mixture in pan. Stir in dried fruits. Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more. Season with salt and pepper; serve sauce over pork chops.

PAN SEARED PORK CHOPS IN WHITE WINE SAUCE



Pan Seared Pork Chops in White Wine Sauce image

I am not a big fan of pork. However, my husband and children love pork chops. I came up with this recipe after I got tired of frying them in oil. I like to serve this on a bed of buttered pasta, with a nice mixed salad on the side.Enjoy!

Provided by javagirl81

Categories     Pork

Time 1h

Yield 6 Pork Chops, 3-6 serving(s)

Number Of Ingredients 10

6 boneless pork chops
2 tablespoons butter
2 tablespoons vegetable oil
1 small onion, minced
2 crushed garlic cloves
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup dry white wine
1/4 cup water

Steps:

  • Season the pork chops with the seasoned salt, garlic powder, and pepper.
  • Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
  • Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
  • Transfer the seared pork chops to a plate or bowl while you sear the others.
  • After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
  • Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
  • Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
  • Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!

PORK CHOPS WITH WINE AND GARLIC



Pork Chops with Wine and Garlic image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 tablespoons butter
Kosher salt and freshly ground black pepper
4 bone-in T-bone pork chops, 1 inch thick
16 cloves garlic, peeled
1 1/2 cups red wine
1 bay leaf
1/2 cup beef broth, plus more if needed
1 tablespoon balsamic vinegar
Lemony Green Beans, recipe follows, for serving, optional
1 pound thin green beans
2 tablespoons butter
Zest and juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them 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 cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
  • Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
  • Remove the chops from the skillet 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 the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
  • Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
  • Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
  • Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
  • Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.

PORK TENDERLOIN WITH WINE SAUCE



Pork Tenderloin with Wine Sauce image

Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
Dash pepper
1 teaspoon canola oil
1 teaspoon butter
1/4 cup reduced-sodium beef broth
1/4 cup dry red wine or additional reduced-sodium beef broth
1/4 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed

Steps:

  • Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

PORK CHOPS IN WHITE WINE



Pork Chops in White Wine image

This is a wonderful pork chop dish my mom used to make. Everyone in my family loves it. Serve over rice.

Provided by TIPYTOE

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h30m

Yield 4

Number Of Ingredients 6

5 pork chops
salt and pepper to taste
2 (10.75 ounce) cans condensed golden mushroom soup
10 ¾ fluid ounces white cooking wine
1 cup water
1 (4 ounce) jar mushrooms, drained

Steps:

  • Salt and pepper the pork chops and fry in a small amount of oil until slightly browned on both sides; drain.
  • In a bowl mix together, mushroom soup, wine, water and mushrooms.
  • Combine soup mixture with pork chops. Cover and simmer on low heat for about an hour until chops are tender.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 15.9 g, Cholesterol 52.4 mg, Fat 12.2 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 4.1 g, Sodium 1231.4 mg, Sugar 2.4 g

PORK CHOPS WITH AN OREGANO WINE SAUCE



Pork Chops With An Oregano Wine Sauce image

The sauce on these chops is so good I could eat it with a SPOON!!! It's a great combination of flavors.

Provided by MizzNezz

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 thick pork chops
1/4 cup olive oil
2 green peppers, sliced
1/2 lb sliced mushroom
2 teaspoons minced garlic
1 can diced tomato
1 can tomato sauce
1/2 cup white wine
2 teaspoons oregano
salt and pepper

Steps:

  • Brown chops in oil for 10 minutes.
  • Add peppers and mushrooms, cook 5 minutes.
  • Add garlic, tomatoes and tomato sauce.
  • Stir and cook 3 minutes.
  • Add wine.
  • Add seasonings.
  • Cover and cook for 20-25 minutes.

Tips:

  • To ensure your pork chops are cooked evenly, use a meat thermometer to check the internal temperature. It should read 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well done.
  • For a thicker sauce, reduce the wine sauce by simmering it for a longer period of time. You can also add a cornstarch slurry (equal parts cornstarch and water) to thicken the sauce.
  • If you don't have Dijon mustard, you can substitute yellow mustard or grainy mustard.
  • Serve pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.
  • For a more flavorful sauce, use a dry white wine that has a fruity flavor, such as Pinot Grigio or Sauvignon Blanc.
  • If you don't have heavy cream, you can substitute milk or half-and-half.
  • Garnish the pork chops with fresh parsley or chives before serving.

Conclusion:

Pork chops with wine sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are succulent and flavorful, and the wine sauce is rich and creamy. This dish is sure to please everyone at the table.

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