Recipe: Red Wine Pork Chops
Red Wine Pork Chops
2 pork chops (bone-in)
2 shallots (sliced)
Olive oil
1 tbsp. rosemary
Black Pepper (to taste)
1/4 cup red wine
1 cup beef broth
1 tbsp. butter
In a pan add about 2 turns of the pan of olive oil, fry the pork chops over medium heat. Once fully cooked through, remove the pork chops and set aside making sure to keep warm. Add the shallots to the pan and olive oil (if the pan is drying up). Then add in the rosemary and pepper; when the shallots are soft, add the wine to the pan to deglaze. When this has reduced, add in the beef broth and stir up everything in the pan making sure to get the small bits off the bottom; simmer to reduce. Add the butter and stir. Place the pork chops back in the pan and immerse in the sauce. Serve.
*Johnna’s tip: The best way to plate this dish is by first placing the pork chop on the plate, taking about 2-3 tbsp. of the sauce and spreading it on top of the chop and then spooning out about 1-2 tbsp. of the shallots and spreading them over top the chop. Presentation is key, you eat with your eyes first. Serve with some freshly sauteed asparagus and whatever carb you want for the night, Enjoy!
2 pork chops (bone-in)
2 shallots (sliced)
Olive oil
1 tbsp. rosemary
Black Pepper (to taste)
1/4 cup red wine
1 cup beef broth
1 tbsp. butter
In a pan add about 2 turns of the pan of olive oil, fry the pork chops over medium heat. Once fully cooked through, remove the pork chops and set aside making sure to keep warm. Add the shallots to the pan and olive oil (if the pan is drying up). Then add in the rosemary and pepper; when the shallots are soft, add the wine to the pan to deglaze. When this has reduced, add in the beef broth and stir up everything in the pan making sure to get the small bits off the bottom; simmer to reduce. Add the butter and stir. Place the pork chops back in the pan and immerse in the sauce. Serve.
*Johnna’s tip: The best way to plate this dish is by first placing the pork chop on the plate, taking about 2-3 tbsp. of the sauce and spreading it on top of the chop and then spooning out about 1-2 tbsp. of the shallots and spreading them over top the chop. Presentation is key, you eat with your eyes first. Serve with some freshly sauteed asparagus and whatever carb you want for the night, Enjoy!
Category: main dish
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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