Pork Chops Baked with Wine
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT1H10M
- Cook Time: 1 Hour 10 Minutes PT1H20M
- Total Time: 1 Hour 20 Minutes
- Difficulty: Novice
- Serves: 6-8 people
- Cuisine: American
Heat the oven to 350 F (180 C/Gas 4).Heat the olive oil in a large skillet or saute pan over medium heat.Sprinkle the pork chops lightly with salt and pepp
Ingredients:
- 2 tablespoons extra virgin olive oil
- 4 to 6 pork chops, about 1-inch thick
- kosher salt and freshly ground black pepper
- 1 large onion, thinly sliced
- 1/8 teaspoon dried thyme leaves
- 1/8 teaspoon dried rosemary, crumbled
- 3/4 cup dry white wine (I used sauvignon blanc)
- 1/2 cup chicken broth, low sodium
- 1 teaspoon cornstarch
- 1 tablespoons water
- 1 teaspoon butter
Directions:
- Heat the oven to 350 F (180 C/Gas 4).
- Heat the olive oil in a large skillet or saute pan over medium heat.
- Sprinkle the pork chops lightly with salt and pepper. Brown the chops on both sides, about 8 to 10 minutes total. If the skillet is not oven safe, arrange the pork chops in a baking dish that is large enough to hold the chops in one layer. Cover with sliced onion.
- In a bowl combine the thyme and rosemary with wine and chicken broth; pour over pork chops.
- Cover the pan with a lid or cover the baking dish tightly with foil and bake for 1 to 1 1/2 hours, or until the pork is fork tender.
- Remove the pork and onions to a serving platter and keep warm.
- Use a gravy separator to remove the excess fat from the liquids. Strain the liquids into a saucepan or back into the skillet and place it over medium-high heat. Bring the juices to a boil and boil for 1 minute to reduce slightly and concentrate the flavors.
- In a small cup or bowl, whisk the cornstarch with the 1 tablespoon of water until smooth. Stir into the juices and continue cooking until thickened. Whisk in 1 teaspoon of butter and stir until melted. Spoon over the pork chops and onions.