Merlot-Braised Pork Chops |
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Prep Time: 7 Minutes Cook Time: 27 Minutes |
Ready In: 34 Minutes Servings: 4 |
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These chops are simmered uncovered to reduce and thicken the rich red wine sauce. Serve with hot cooked egg noodles or mashed potatoes. Ingredients:
1/4 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon black pepper |
4 (6-ounce) bone-in center-cut loin pork chops, trimmed |
2 teaspoons olive oil, divided |
1/2 cup vertically sliced onion |
1 (14-ounce) can fat-free, less sodium chicken broth |
1 cup merlot or other dry red wine |
Directions:
1. Combine first 4 ingredients in a shallow dish. Dredge chops in flour mixture, shaking off and reserving excess flour. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chops; cook 3 minutes on each side or until browned. Remove chops from pan; keep warm. Add remaining 1 teaspoon oil to pan. Add onion, and sauté 4 minutes or until lightly browned.
2. Combine reserved flour mixture and chicken broth in a small bowl, stirring with a whisk until smooth. Add broth mixture to pan; bring to a boil, and cook 2 minutes or until slightly thick, scraping bottom of pan to loosen browned bits. Stir in wine. Add pork chops, and bring to a boil. Cook, uncovered, over medium heat 15 minutes or until sauce is thick and pork is tender.
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