Red Wine Braised Pork Chops W Red Wine Gravy and Garlic Mashed
Indulge in the rich and comforting flavors of Red Wine Braised Pork Chops with Red Wine Gravy and Garlic Mashed, a recipe that transforms everyday ingredients into a gourmet experience. Bone-in pork chops are seared to golden perfection before being slowly braised in a luscious red wine and herb-infused sauce, creating tender, flavor-packed meat. The aromatic red wine gravy, made by reducing the braising liquid, adds depth and elegance to the dish. Paired with creamy garlic mashed potatoes infused with roasted garlic and heavy cream, this meal strikes the ideal balance of sophistication and comfort. Perfect for dinner parties or cozy nights in, this recipe highlights classic culinary techniques like braising and mashed potato mastery while featuring bold flavors of red wine, thyme, and roasted garlic. With simple yet refined ingredients, this dish is bound to become a go-to favorite for hearty and elegant dinners.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic cloves, minced
- 1 cup dry red wine (e.g., Cabernet Sauvignon)
- 1.5 cups chicken broth
- 1 teaspoon oregano, dried
- 3 sprigs fresh thyme sprigs
- 2 tablespoons unsalted butter
- 4 cups russet potatoes, peeled and cubed
- 0.5 cup heavy cream
- 3 tablespoons unsalted butter (for mashed potatoes)
- 6 cloves garlic cloves, roasted
Instructions
Season the pork chops on both sides with salt and pepper.
Heat 2 tablespoons of olive oil in a heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the pork chops for 3-4 minutes on each side until golden brown. Remove and set aside.
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil, and cook the sliced onions until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Add the chicken broth, oregano, and thyme sprigs, and stir to combine. Bring the mixture to a simmer.
Return the pork chops to the pan, ensuring they’re submerged in the liquid. Cover and reduce the heat to low. Simmer for 1 hour, turning the chops halfway through.
While the pork chops braise, prepare the mashed potatoes. Boil the peeled and cubed potatoes in a pot of salted water until fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the heavy cream, butter (3 tablespoons), and roasted garlic. Mash until smooth and creamy. Season with salt and pepper to taste. Cover and keep warm.
Once the pork chops are tender, remove them from the skillet and set aside. Discard the thyme sprigs.
Increase the heat to medium-high, reduce the braising liquid by half, and whisk in 2 tablespoons of butter to create the red wine gravy. Adjust seasoning with salt and pepper as needed.
Serve the pork chops topped with the red wine gravy, alongside the garlic mashed potatoes.
Nutrition Facts
Calories |
4223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.9 g | 326% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 820 mg | 273% | |
| Sodium | 3768 mg | 164% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 14.0 g | ||
| Protein | 222.8 g | 446% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 380 mg | 29% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 7548 mg | 161% | |
*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.
