Pork Chops Burgundy
Elevate your dinner table with these irresistible Pork Chops Burgundy, a gourmet dish that combines tender bone-in pork chops with a rich, savory sauce infused with Burgundy wine. Perfectly seared to golden perfection, the chops are then simmered in a flavorful blend of wine, beef broth, sautéed onions, garlic, and earthy mushrooms, enhanced with tomato paste, thyme, and a hint of bay leaf. The result is a luxurious, velvety sauce that pairs beautifully with mashed potatoes, roasted vegetables, or a crusty loaf of bread. Ready in under an hour, this elegant yet approachable recipe brings the sophistication of French cuisine to your home kitchen. Garnish with fresh parsley for a pop of color and extra flavor. Perfect for date nights or special occasions, Pork Chops Burgundy promises to delight your palate with every bite!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 1 cup dry Burgundy wine (or Pinot Noir)
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the pork chops on both sides with salt and black pepper.
Dust the pork chops lightly with flour, shaking off any excess.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat.
Sear the pork chops on each side until golden brown, about 3-4 minutes per side. Transfer the chops to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Add the chopped onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and sliced mushrooms, and cook for an additional 5-6 minutes, until the mushrooms are tender and browned.
Pour in the Burgundy wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Add the beef broth, tomato paste, thyme, and bay leaf. Stir to combine and bring the mixture to a gentle simmer.
Return the pork chops to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the pork chops simmer in the sauce for 20-25 minutes, or until they are fully cooked and tender.
Discard the bay leaf. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the pork chops hot, spooning the Burgundy mushroom sauce over the top. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
