Baked pork wine recipe
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Serve these delicious seasoned roast pork with peeled or baked potatoes and your favourite Vegetable Recipes. This pork chop roast is easy to assemble and cook, and the sauce is simply amazing.
The flavorful sauce is a combination of dry white wine and chicken.
What you need
. 2 tablespoons extra virgin olive oil 4 pork chops (about 1-inch thick) Kosher salt and freshly ground black pepper 1 large onion (thinly sliced) 1/8 teaspoon dried thyme (about 1/2 teaspoon fresh) 1/8 teaspoon dried rosemary (crushed or about 1/2 teaspoon freshly chopped) 3/4 cup dry white wine (such as sauvignon blanc or chardonnay) 1/2 cup chicken broth, low-sodium 1 teaspoon cornstarch 1 tablespoon water 1 teaspoon butter
How to make
Preheat oven to 350 F (180 C/Gas 4). Heat the olive oil in a large saucepan or baking pan over medium heat. Sprinkle the pork lightly with salt and pepper. Brown on both sides, about 8 to 10 minutes total. If the pot is not oven safe, arrange the pork roast in a baking dish large enough to hold the eagles in a single layer. Cover with sliced onion. In a bowl, combine thyme and rosemary with wine and chicken broth; pour pork chops. Cover the pan with a lid or cover the baking dish tightly with foil and bake in a preheated oven for about 30 to 45 minutes, or until tender and fully cooked. The minimum safe temperature for pork is 145 F. Remove pork and onions to a serving dish and keep warm. To remove excess fat with liquids, use a trimmer. Scoop liquids into saucepan or back onto bottle and place over medium-high heat. Bring the juices to a boil and simmer for 1 minute to reduce slightly and concentrate the flavors. In a small cup or bowl, swipe the cornstarch with 1 tablespoon of water until smooth. Stir in the juices and continue cooking until cooked through. Take 1 teaspoon of the butter and stir until melted. Spoon sauce over pork chops and onions.
Tips and Variations
To increase the sauce, use 1 cup wine, 3/4 cup chicken broth and 1/2 teaspoon cornstarch to thicken.
Nutritional guidelines (per serving) Calories 259 Total fat 15 g Saturated fat 5 g Saturated fat 7 g Cholesterol 68 mg Sodium 141 mg Carbohydrate 3 g Fiber 0 g Protein 22 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
