Merlot-Braised Pork Chops

Oxmoor House
These chops are simmered uncovered to reduce and thicken the rich red wine sauce. Serve with hot cooked egg noodles or mashed potatoes.
4 servings (serving size: 1 chop and about 1/3 cup sauce)


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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


Prep: 7 Minutes
Cook: 27 Minutes

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.

. 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.

Created date

March 2010

Nutritional Information

Calories 236
Fat 9.1 g
Satfat 2.7 g
Protein 27.9 g
Carbohydrate 9.0 g
Cholesterol 70 mg
Iron 1.8 mg
Sodium 919 mg
Caloriesfromfat 35 %
Fiber 0.6 g
Calcium 32 mg