Merlot-Braised Pork Chops

These chops are simmered uncovered to reduce and thicken the rich red wine sauce. Serve with hot cooked egg noodles or mashed potatoes.

Yield: 4 servings (serving size: 1 chop and about 1/3 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 236
  • Fat: 9.1g
  • Saturated fat: 2.7g
  • Protein: 27.9g
  • Carbohydrate: 9.0g
  • Cholesterol: 70mg
  • Iron: 1.8mg
  • Sodium: 919mg
  • Calories from fat: 35%
  • Fiber: 0.6g
  • Calcium: 32mg


  • 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


  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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