Pork Chops With Miso Red Wine Sauce Recipes

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PORK CHOPS WITH RED WINE SAUCE



Pork Chops with Red Wine Sauce image

Juicy, skillet-seared pork chops with a lovely pan sauce.

Provided by Constance Smith - A Good Life Farm

Categories     Entrées - Main Dishes

Time 25m

Number Of Ingredients 13

6 boneless pork chops (medium thickness)
sea salt (to taste)
freshly ground black pepper (to taste)
1 Tb extra virgin olive oil (more if needed)
1 Tb butter (more if needed)
6 cloves garlic (minced)
1 1/2 c red wine
1 bay leaf
1 tsp dry parsley
1 1/2 c beef broth
1 Tb balsamic vinegar
2 Tb corn starch
1/4 c cold water

Steps:

  • To begin, sprinkle the pork chops with a pinch of salt and pepper on each side.
  • Heat the oil and butter in a large skillet over medium-high heat.
  • Cook the pork chops in the skillet until they are browned on each side. There's no need to worry about cooking them through right now, you are just establishing that beautiful color. Work in batches if you need to, and add additional oil and butter as needed. Place the seared chops in a dish and set them aside for a moment.
  • Saute the garlic in the pan drippings over medium low heat until just golden.
  • Pour in the wine, stirring with a spoon to loosen all of those beautiful bits form the pan. Let this simmer and reduce just slightly.
  • Add in the bay leaf, parsley, beef broth and vinegar.
  • Arrange the chops in the skillet and bring the entire mixture to a boil. Reduce the heat and simmer for 5-6 minutes, or until the pork chops are cooked through.
  • Place the pork chops on a serving platter and cover with foil to keep them warm.
  • In a small dish, whisk the cornstarch and water together until smooth. Bring the juices in your skillet to a rolling boil and stir in half of your cornstarch mixture. As it boils it will thicken. If you would like the sauce thicker, add the rest of the cornstarch slurry and boil again. Give it a taste and add additional salt & pepper if needed. Discard the bay leaf.
  • Serve the pork chops with the beautiful gravy you just prepared.
  • Enjoy!

Nutrition Facts : ServingSize 1 c, Calories 423 kcal, Carbohydrate 6 g, Protein 38 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 108 mg, Sodium 457 mg, Sugar 1 g, UnsaturatedFat 14 g

PAN SEARED PORK CHOPS IN WHITE WINE SAUCE



Pan Seared Pork Chops in White Wine Sauce image

I am not a big fan of pork. However, my husband and children love pork chops. I came up with this recipe after I got tired of frying them in oil. I like to serve this on a bed of buttered pasta, with a nice mixed salad on the side.Enjoy!

Provided by javagirl81

Categories     Pork

Time 1h

Yield 6 Pork Chops, 3-6 serving(s)

Number Of Ingredients 10

6 boneless pork chops
2 tablespoons butter
2 tablespoons vegetable oil
1 small onion, minced
2 crushed garlic cloves
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup dry white wine
1/4 cup water

Steps:

  • Season the pork chops with the seasoned salt, garlic powder, and pepper.
  • Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
  • Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
  • Transfer the seared pork chops to a plate or bowl while you sear the others.
  • After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
  • Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
  • Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
  • Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!

WHISKEY MISO PORK CHOP RECIPE



Whiskey Miso Pork Chop Recipe image

Chicken breasts would work beautifully in this recipe as well.Optional overnight marinade

Provided by Jaden

Number Of Ingredients 8

1/2 cup whiskey
1/4 cup apple cider vinegar
1 1/2 tablespoons miso paste (or 3 tablespoons Miso & Easy)
1 tablespoon brown sugar
1 tablespoon grainy mustard
4 pork chops, about 1-inch thick
1 tablespoon cooking oil
1 tablespoon minced fresh parsley

Steps:

  • In a sealable bag, combine the whiskey, apple cider, miso, brown sugar and mustard. Add the pork chops, seal the bag and squeeze out as much air as possible. Refrigerate for 15 minutes or up to overnight.
  • When ready to cook, remove the pork chops from the bag. Wipe off marinade from pork chop, reserving as much of the marinade as possible in the bag.
  • Heat a large frying pan over medium-high heat. Swirl in the cooking oil. Add in the pork chops and cook for 2 minutes. Flip the pork chops then pour in the reserved remaining marinade from the bag into the pan. Turn the heat to medium-low and cover the pan. Cook for 5 minutes (if your pork chops are thinner than 1" please cut time to 3-4 minutes) or until the pork chops are 145F in the middle, or just barely pink. Let rest for 3 minutes on counter.
  • Top with parsley. Serve with the whiskey miso sauce from the pan.

PORK CHOPS IN A MUSHROOM WINE SAUCE



Pork Chops in a Mushroom Wine Sauce image

Easy to prepare, these pork chops are braised in a mushroom wine sauce until they are tender and flavorful. Serve with risotto and steamed vegetables.

Provided by T-fal

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h20m

Yield 6

Number Of Ingredients 6

6 pork chops
Salt and pepper to taste
1 small onion, diced
1 (10.75 ounce) can cream of mushroom soup
1 cup dry white wine
1 (8 ounce) package sliced mushrooms, cleaned

Steps:

  • Heat a fry pan to medium-high. Season the pork chops on both sides with salt and pepper. Quickly brown the pork chops in the pan, 3 to 4 minutes per side. No need to cook them all the way, as they'll finish cooking in the oven. Remove them from the pan and set aside.
  • Preheat oven to 350 degrees F.
  • Leave the juices from the browned pork chops in the pan. Add the diced onion and saute until tender, about 5 minutes. Add the soup, white wine, and mushrooms. Stir until mixed. Remove from heat.
  • Add the browned pork chops, and any juices that may have accumulated, back into the pan with the sauce. Spoon some sauce on top of the pork chops. Cover and place in the oven; bake for about 45 minutes. Take the lid off and bake an additional 15 minutes. Serve with the sauce.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 6.8 g, Cholesterol 36 mg, Fat 7.4 g, Fiber 0.6 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 378.8 mg, Sugar 2.3 g

PORK CHOPS WITH MISO-RED WINE SAUCE



Pork Chops With Miso-Red Wine Sauce image

Please try me for this Summer's Unrated Asian Recipe Event ending August 30, 2009: http://www.recipezaar.com/bb/viewtopic.zsp?t=305250. From Mark Bittman's "Quick and Easy Recipes" from the New York Times.

Provided by FLKeysJen

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 (6 ounce) pork chops (bone-in preferred, each about one-inch thick and 6 oz)
salt, to taste
freshly cracked black pepper, to taste
1 cup sturdy red wine (like Zinfandel or Cabernet Sauvignon)
2 tablespoons red miso
1/4 cup roughly chopped fresh shiso (or basil or parsley)

Steps:

  • Heat a heavy skillet over medium-high heat for 2-3 minutes, then add the chops. Sprinkle them with a little bit of salt and a lot of pepper, then brown them on one side for 4-5 minutes. Turn and brown the other side until firm and nearly cooked through, another 3-4 minutes. Transfer to a warm plate and turn the heat to medium.
  • Add the wine and cook, stirring occasionally with a wooden spoon to loosen any bits of meat that have stuck to the pan, until the wine reduces by about half. Turn the heat to low and add the miso; stir briskly to make a smooth mixture (a wire whisk will help here).
  • Taste the sauce and add more salt (unlikely) and pepper if necessary. Spoon it over the pork, garnish if you like, and serve.

Nutrition Facts : Calories 355.9, Fat 15.9, SaturatedFat 5.2, Cholesterol 117.4, Sodium 410, Carbohydrate 3.8, Fiber 0.5, Sugar 0.9, Protein 36.2

PORK CHOPS WITH WINE AND GARLIC



Pork Chops with Wine and Garlic image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
3 tablespoons butter
Kosher salt and freshly ground black pepper
4 bone-in T-bone pork chops, 1 inch thick
16 cloves garlic, peeled
1 1/2 cups red wine
1 bay leaf
1/2 cup beef broth, plus more if needed
1 tablespoon balsamic vinegar
Lemony Green Beans, recipe follows, for serving, optional
1 pound thin green beans
2 tablespoons butter
Zest and juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
  • Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
  • Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
  • Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
  • Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
  • Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
  • Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
  • Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.

PORK CHOPS WITH WINE SAUCE



Pork Chops with Wine Sauce image

An easy recipe that makes wednesdays special in my house

Provided by Terri Mesiano @galdorf1

Categories     Pork

Number Of Ingredients 15

6 - shoulder pork chops
2 tablespoon(s) oil
2 - onions, thinly sliced
5 sprig(s) fresh thyme
2 - bay leaves
2 - garlic cloves, minced
1/8 teaspoon(s) allspice
1 tablespoon(s) spicy mustard
3/4 cup(s) red wine
2 tablespoon(s) red wine vinegar
1 cup(s) chicken broth
SAUCE:
2 tablespoon(s) butter
1/2 teaspoon(s) red wine vinegar
- salt and pepper to taste

Steps:

  • trim excess fat & loose pieces from pork chops Add oil to a dutch oven, and add the trimmed pieces of pork, brown on medium high heat for 7 to 9 minutes
  • reduce the heat to medium and add the onions, thyme, bay leaves, garlic. spicy mustard, and allspice, cook for an additional 5 minutes or until onions are soft and golden brown.
  • Add the wine and the vinegar, and simmer for about 5 minutes or until thickened. Add the chicken broth, and stir to incorporate any brown bits on the bottom.
  • Place the chops on top of the onions, place in oven at 275 dgrees for an hour and a 15 minutes to an hour and 30 minutes or until the chops are tender and cooked through, remove chops to a dish to rest (tent with foil) as you finish sauce.
  • sauce: pour sauce sauce from pan into a fine mesh strainer, pressing on vegetable and herbs to get all excess juices, add the juices back into the pot, on a medium heat cook down the juices for about 5-7 minutes, whisk in 2 tablespoons butter, 1/2 teaspoon red wine vinegar, salt and pepper to taste, whisk for 2 minutes and pour over pork chops to serve
  • I have also added mushrooms when frying the onions, when I have a can in the cupboard, its optional

RED WINE-BRAISED PORK CHOPS



Red Wine-Braised Pork Chops image

My husband loves dishes with sauce and cheese, so I created this recipe for him. It's not exactly diet food, but it is great for company or just a special dinner. It goes well with roasted small red potatoes and asparagus.

Provided by Klantz

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h

Yield 2

Number Of Ingredients 13

1 tablespoon olive oil
2 (1-inch thick) bone-in blade pork chops
1 tablespoon all-purpose flour, or as needed
½ cup chopped onion
3 cloves minced garlic
½ cup red wine
1 (15 ounce) can diced Italian-style tomatoes
½ cup chicken broth
1 tablespoon capers
½ teaspoon Italian seasoning
2 thin slices onion
2 slices Gruyere cheese
2 tablespoons sour cream, or as desired

Steps:

  • Heat oil in a medium-sized skillet over medium-high heat. Dust pork chops with flour and add to the hot skillet. Brown chops on both sides, about 6 minutes total. Transfer to a plate.
  • Reduce heat to medium and add chopped onion to the same skillet. Cook until almost tender, 1 to 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add wine and bring to a boil; cook until reduced by half, 3 to 5 minutes more. Add tomatoes, chicken broth, and capers.
  • Return chops to the skillet, top with sliced onion, and spoon sauce on top. Reduce heat to low, cover skillet, and simmer until meat is tender when a knife is inserted in the center, 30 to 45 minutes.
  • Serve each chop topped with a slice of Gruyere cheese and a dollop of sour cream, covering the plates until cheese melts.

Nutrition Facts : Calories 568.9 calories, Carbohydrate 20.4 g, Cholesterol 120.2 mg, Fat 29.8 g, Fiber 3.4 g, Protein 44 g, SaturatedFat 11.7 g, Sodium 897 mg, Sugar 8 g

PORK CHOPS WITH RED WINE SAUCE



Pork Chops with Red Wine Sauce image

These pork chops are nicely browned then simmered in sauce made with red wine, bay leaf, balsamic vinegar, oil and butter.

Provided by Alena Tarasevich

Time 35m

Yield 4 Servings

Number Of Ingredients 9

4 pork chops (1 inch thick)
1 tablespoon vegetable oil
2 tablespoons butter
1 cup red wine
1 tablespoon balsamic vinegar
1 bay leaf
garlic powder
salt
pepper

Steps:

  • Instructions

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