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

Recipe by Oxmoor House January 2006


Recipe Summary

7 mins
27 mins
34 mins
4 servings (serving size: 1 chop and about 1/3 cup sauce)


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

236 calories; fat 9.1g; saturated fat 2.7g; protein 27.9g; carbohydrates 9g; cholesterol 70mg; iron 1.8mg; sodium 919mg; calories from fat 35%; fiber 0.6g; calcium 32mg.