Don’t you love pork chops? I usually like mine with pineapple, or with a honey-mustard marinade. This time, I had to figure out what to do with leftover wine we had from our New Year’s celebration, so I thought about making a red wine sauce for them. I used rosemary as the herb to infuse the sauce, since I had a fresh bunch from the market. I used cream to complete the sauce, and ended up with a smooth, velvety, bacon-ey, sauce that complemented the pork chops wonderfully. Now I only have to work on the presentation.
Edith and I used rosemary once (many, many…many! moons ago when we were in cooking school) on a blackberry sauce for I don’t remember what dish.. I think it was a chicken roulade, and it went terribly wrong. The flavor of the rosemary completely overpowered the sauce, and it was ruined. So my tip today is, if you use dried rosemary, use it sparingly. You can always add more. You can be more liberal in the amount when you use fresh rosemary.
Pork Chops in Red Wine Sauce
A The Foodies’ Kitchen Original recipe
3 pork chops
¼ cup chopped onion
1 cup red wine
1 tablespoon butter
½ cup cream
1 teaspoon finely chopped fresh rosemary
½ cup chicken stock
salt and pepper to taste
- Heat a large skillet over medium heat. Season both sides of the pork chops with salt and pepper and brown them on each side (about 4 minutes per side)
- Remove them from the pan.
- Return pan to the heat, and add the chopped onion, rosemary and wine, deglazing the pan. This means, scrape off any bits and pieces stuck to the bottom of the pan, that way you will incorporate all that flavor into your sauce. Let it boil at medium heat for about 5 minutes or until it has reduced to half the amount.
- Add the chicken stock and cream. Mix well. Adjust the seasoning using salt and pepper.
- Return the pork chops to the pan, cover and turn the heat to low. Let them simmer for 10 minutes. (remember to cover your pan, or the whole sauce will evaporate!)
Using tongs, transfer pork chop to an individual plate and spoon some of the sauce over it. We recommend you pair this with mashed potatoes.