Pork Chops in Wine Sauce
I used thinly cut boneless pork chops covered and cooked on low for only 15 mins after browning.
I used thinly cut boneless pork chops covered and cooked on low for only 15 mins after browning.
- Carbohydrate 19.6416824583333 g
- Cholesterol 276.035 mg
- Fat 67.9657041666667 g
- Fiber 0.692616671403249 g
- Protein 49.069243875 g
- Saturated Fat 35.9940173333333 g
- Serving Size 1 1 Serving (353g)
- Sodium 470.449233333333 mg
- Sugar 18.9490657869301 g
- Trans Fat 6.23449949999998 g
- Calories 935 calories
Step-by-step
- Dredge chops in flour.
- Saute in oil and butter in a heavy pan.
- Brown well on both sides.
- Add garlic and saute until golden.
- Add wines and season with salt and pepper.
- Add fennel seeds and tomato paste.
- Let come to a simmer.
- Cover pan and cook on a low flame for about 1 hour, turning chops frequently.
- Deglaze pan, adding 1/3 cup water.
- Serve with rice.
Swapping the dry Marsala and red wine for a 1:1 ratio of beef broth mixed with a splash of red wine vinegar alters the sauce profile entirely. Without alcohol, the pan reduction behaves differently, requiring careful monitoring to prevent burning. Thinly cut pork chops dry out rapidly when subjected to long simmering times. Achieving deep color during the initial sear without overcooking the interior remains the central technical hurdle. Dredging the meat in flour creates a crust that thickens the braising liquid, but excess flour causes scorching. Shake off loose flour entirely before hitting the hot oil and butter mixture. Maintain medium-high heat during the browning phase to caramelize the exterior proteins. Cover the heavy pan tightly once the liquids go in to trap steam. Simmering on low for one hour breaks down tougher muscle fibers completely. Deglaze aggressively with water to lift all browned bits from the pan base before serving over rice.
