Pork Chops Merlot
Elevate your weeknight dinner game with Pork Chops Merlot, a gourmet-inspired dish that combines tender, bone-in pork chops with a rich and velvety red wine sauce. Infused with the deep flavors of Merlot, aromatics like garlic and thyme, and a touch of cream for a silky finish, this recipe strikes the perfect balance between elegance and comfort. Each pork chop is seared to golden perfection, then simmered in a luscious sauce made with onion, chicken stock, and savory pan drippings. The final flourish of fresh parsley makes this an irresistible centerpiece for your table. Ready in just 45 minutes, this dish is perfect for entertaining or treating yourself to a special dinner. Pair it with creamy mashed potatoes or roasted vegetables for an unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops (about 1-inch thick)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon all-purpose flour
- 1 cup Merlot wine
- 1 cup chicken stock
- 1 tablespoon heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, and paprika.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted and starts to foam, add the pork chops.
Sear the pork chops for about 3-4 minutes per side, until golden brown. Remove them from the skillet and set aside on a plate.
Reduce the heat to medium. Add the remaining olive oil and butter to the skillet. Once melted, add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and thyme leaves. Cook for about 30 seconds, until fragrant.
Sprinkle the flour over the onion mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the Merlot wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and stir to combine. Return the pork chops (and any juices on the plate) to the skillet. Spoon some sauce over the chops.
Reduce the heat to low, cover the skillet, and let the chops simmer for 10-12 minutes, or until they reach an internal temperature of 145°F (63°C).
Remove the pork chops to a serving platter. Stir the heavy cream into the sauce in the skillet and adjust seasoning with additional salt and pepper, if needed. Let the sauce simmer for another 1-2 minutes until slightly thickened.
Pour the sauce over the pork chops and garnish with freshly chopped parsley. Serve immediately with your choice of sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.4 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1922 mg | 41% | |
*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.
