As soon as the weather starts to get a bit cooler, I find myself craving more cozy and comforting meals. And nothing screams cozy and comforting more than a succulent pork dish paired with a rich and robust red wine sauce. In this recipe, I’ll be sharing my personal favorite way of preparing pork with red wine sauce that is sure to warm up even the coldest of hearts.
The dish features boneless pork loin chops that are pan-seared to golden brown perfection before being smothered with a luxurious wine sauce made with aromatic ingredients such as garlic, onion, and tomato paste. The sauce is then simmered down to create an intensely flavorful and tangy glaze that complements the meat perfectly.
One of the things I love most about this recipe is how versatile it is. You can swap out the pork for beef tenderloin or filet mignon if you prefer a heartier meal. Alternatively, you can use the same sauce recipe with pulled pork or shoulder for a more casual and laid-back dinner.
Whether you’re looking for an impressive dish to serve your guests or simply want something special to enjoy at home, this recipe is guaranteed to hit all the right spots. So pour yourself a glass of your favorite red wine (I recommend a bold Pinot Noir or a Red Côtes du Rhône), roll up your sleeves, and let’s get cooking!
Why You’ll Love This Recipe
There are countless reasons why you will fall head-over-heels for this pork with red wine sauce recipe, and even more why it should be a staple in your kitchen. First of all, the delicious flavors you will encounter in this dish are incomparable. You’ll experience a perfect blend of savory herbs, juicy tomatoes, earthy mushrooms, and succulent pork.
Additionally, this recipe is versatile enough to appeal to any palate. Whether you prefer a bold and robust red wine or a light and refreshing white wine as the basis for your sauce, this recipe will satisfy anyone’s taste buds.
This dish is also incredibly simple to prepare. Even beginner chefs can create a masterpiece with these ingredients and instructions. Plus, once you’ve made it a few times, you can easily experiment with variations and substitutions to suit your preferences.
What makes this recipe even more impressive is that it can be served on any occasion – from a cozy family dinner to an elegant get-together with friends. You can even adapt it to suit different meats like beef tenderloin, filet mignon or pulled pork.
Lastly, this pork with red wine sauce doesn’t only taste amazing – but it looks stunning too! Be prepared for wows when you bring out a perfectly prepared loin chop drizzled in the rich and flavorsome glaze.
So there you have it – endless flavor combinations, ease of preparation, versatility for any occasion or palette; what’s not to love? Trust me when I say that once you’ve tried this recipe you’ll wonder how you ever got by without it!
Pork Chops: You can use either boneless pork loin chops or pork tenderloin for this recipe. For the best result, select tender and juicy meat that is about 1-inch thick.
Red Wine: A dry red wine, such as Pinot Noir, Red Côtes du Rhône or any other best red wine pair well with this recipe. Use 1/2 cup for the sauce recipe ingredients and an additional 1/2 cup for the braising process.
Onion and Garlic Cloves: They add a subtle flavor to the sauce. Use one medium-sized onion and three garlic cloves.
Tomatoes, Tomato Paste, and Button Mushrooms: These ingredients make the sauce rich and hearty. Use a can of diced tomatoes, two tablespoons of tomato paste, and one cup of sliced button mushrooms.
Zucchini: Cut one medium-sized zucchini into slices before adding it to the pan with the pork chops.
Beef Broth: You will need 1/4 cup of beef broth in addition to the red wine for deglazing the pan and making a delicious sauce.
Butter, Olive Oil, Kosher Salt, Dried Marjoram, Bay Leaf, Fresh Ground Black Pepper: These pantry staples are essential seasoning agents for creating a rich and flavorful sauce. Season the pork chops with 1 teaspoon of kosher salt and 1 tablespoon of freshly ground black pepper. Use 2 tablespoons of butter and 1 tablespoon of olive oil for cooking. Add bay leaf and dried marjoram while braising pork chops.
The Recipe How-To
Step 1: In a cast-iron skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Season 2 pounds of boneless pork loin chops (cut into 1-inch-thick) with kosher salt and freshly ground black pepper to taste.
Step 2: Cook the pork for about 4 minutes per side until golden brown. Remove pork from the pan and transfer it to a plate. Set aside.
Step 3: In the same pan, add 1 diced onion, 3 minced garlic cloves, and sliced mushrooms (4 cups) until tender or for about 5-6 minutes.
Step 4: Add 2 tablespoons of tomato paste, stir gently for another minute until fragrant, then pour in 1/2 cup red wine, stirring continuously. Add another 1/2 cup of beef broth, and stir to combine.
Step 5: Return the pork chops back to the pan, making sure to nestle them in the sauce so that they are half-covered.
Step 6: Bring the sauce to a simmer, then reduce heat to low, cover with a lid, and let it cook for about 12 minutes.
Step 7: After 12 minutes, remove the lid and let the chops cook for another 10-12 minutes until the internal temperature reaches about 145 °F (63 °C).
Serve your delicious braised pork with red wine sauce recipe hot with your favorite sides!
Substitutions and Variations
When it comes to cooking, substitutions and variations can be a game changer. You can take a basic recipe and make it your own by swapping out ingredients or adding in new ones. Here are some ideas for how you can modify this pork with red wine sauce recipe to suit your tastes.
– Wine: While this recipe calls for red wine, you can swap it out for white if that’s what you have on hand. That being said, I personally recommend using red wine for this dish as it provides a depth of flavor that white wine cannot replicate. Pinot Noir, Red Côtes du Rhône, or any dry red that you like works great.
– Pork: This recipe is extremely versatile when it comes to pork cuts. Boneless pork loin chops, pork tenderloin, pork shoulder, pulled pork, or even filet mignon can be used. Just note that the cooking time will vary depending on the cut of meat you choose.
– Vegetables: If you’re not a fan of zucchini or button mushrooms, feel free to leave them out or substitute with your favorite vegetables. Carrots, bell peppers, or green beans could work well here.
– Sauce: If red wine sauce isn’t your thing, try making a cherry sauce or au poivre (peppercorn) sauce instead. Both would pair nicely with the pork.
– Seasonings: There are also many herbs and spices that you can add to this dish to give it more flavor. Try adding dried thyme, rosemary, or sage to your seasoning mix for a different taste.
Whether you’re making small tweaks or big changes, substitutions and variations are the key to making a recipe your own. Don’t be afraid to experiment and see what works best for you and your taste buds!
Serving and Pairing
Pork with red wine sauce is an elegant and savory dish that would make the perfect main course for a formal dinner party or a special occasion. It pairs well with rich and flavorful sides, such as roasted potatoes, creamy polenta, or glazed carrots.
When it comes to wine pairing options, the obvious choice is red wine – preferably full-bodied with a robust flavor. A glass of Pinot Noir or a Red Côtes du Rhône would complement the pork nicely and enhance the overall taste experience of the meal.
If you prefer white wine, consider a Chardonnay or Sauvignon Blanc – two full-bodied, complex options that would counterbalance the boldness of the pork and create a harmonious blend of flavors.
For those who don’t drink alcohol, or want something different to pair with their meal, consider serving this dish with a sparkling apple cider or grape juice – both have acidity that can cut through the richness of the meat and provide balance.
In addition to its versatility in terms of complimentary beverages, this dish can be served in various ways depending on your preference. You could opt for a hearty stew recipe by using pork shoulder as the main protein or pulled pork as an alternative option. Another possibility is to transform it into a delicious pan sauce or cherry sauce to serve alongside a perfectly cooked steak or filet mignon.
Whatever way you decide to serve this pork with red wine sauce recipe, it’s guaranteed to impress your guests and satisfy your cravings for something delectable and sophisticated.
Make-Ahead, Storing and Reheating
Our pork with red wine sauce recipe is a comforting dish that’s perfect for serving on special occasions or anytime you want something hearty and delicious. The good news is that it’s easy to prepare in advance, and it reheats beautifully so you can make it ahead of time to save time and effort.
If you’re looking to make this recipe ahead of time, just follow the instructions as written and then transfer everything to an airtight container. This pork with red wine sauce will keep well in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, simply thaw out the frozen dish overnight in the fridge and then bake in a preheated oven at 350°F for around 15 minutes or until heated through.
For those who prefer not to bake, you can also reheat this dish in a large skillet over medium heat. Just add a splash of olive oil or butter to the skillet, add the pork and the red wine sauce, cook over medium heat for around 5-10 minutes or until heated through.
Alternatively, if you have some leftover pork with red wine sauce that needs reheating after being stored in the fridge or freezer, just place it in a microwave-safe container and heat on high for around 2-3 minutes or until warmed through.
Overall, our pork with red wine sauce recipe is an excellent choice if you love rich sauces and tender meat dishes. It’s also easy to make ahead of time so that you can serve up something delicious without too much work on the day itself. So why not give it a try today? It’s sure to become one of your favorites!
Tips for Perfect Results
To achieve the best result and make your pork with red wine sauce recipe irresistible, follow these tips to the letter. First and foremost, season your pork chops or tenderloin with salt and freshly ground black pepper before cooking. Then, use a good quality dry red wine, such as Pinot Noir or Red Côtes du Rhône, for the wine sauce.
When cooking the pork chops or tenderloin, use a cast-iron skillet for an even sear. Heat 1 tablespoon of olive oil over medium-high heat until shimmering but not smoking. Then, add the pork chops or tenderloin to the pan and cook until browned on both sides, about 4-5 minutes per side for 1 inch thick cuts.
Once your meat is cooked to perfection, remove it from the skillet and let it rest on a warm plate while you prepare the sauce. Use the same pan to make the wine sauce by adding 1 chopped shallot and 2 minced garlic cloves, stirring frequently until soft but not browned.
Then, add 1 cup of dry red wine to the pan along with 1 bay leaf and let it reduce by half before adding 1 cup of beef broth and 2 tablespoons of tomato paste. Simmer for a few minutes until slightly thickened before whisking in 2 tablespoons of butter to finish the sauce.
Finally, don’t forget to taste and adjust seasonings as needed, adding more salt or freshly ground black pepper if necessary. And remember that this recipe is extremely versatile so feel free to experiment with different substitutions or variations, such as using cherry or steak sauce instead of wine sauce or trying it with pulled pork or beef tenderloin instead of pork chops.
As a chef and recipe creator, I know that there are always some questions that arise when preparing a new dish. To address any concerns you might have, I’ve compiled a list of commonly asked questions about this pork with red wine sauce recipe. Let’s dive into them!
Can I use red wine with pork?
Pairing wine with pork dishes is versatile as both red and white wines work well. However, the selection among the two depends on the type of pork and the sauce accompanying it. Opting for red wine suits grilled pork chops, while pork loin complements white wine. Even sparkling wine works splendidly with pork, adding an extra layer of pleasure to the meal.
What is the best red wine to cook pork?
When it comes to pairing wine with different types of food, certain varieties work better with specific dishes. For instance, if you’re preparing beef, lamb or stew, you may want to consider reaching for a bottle of Cabernet Sauvignon or Pinot Noir. On the other hand, if you’re cooking chicken, duck or pork, Merlot may be a good choice. When it comes to seafood, Pinot Noir is worth considering, while for vegetable or sauce-based dishes, a lighter Merlot or Chianti could be a good match.
What wine goes with pork in red sauce?
As a sommelier, I have extensive knowledge on various types of red wine from the Rhône Valley in France. These include Cairanne, Châtillon en Diois, Collines Rhodaniennes, Costières de Nîmes, Côtes du Rhône, Côtes du Rhône Brézème, and Côtes du Rhône Villages. Each of these wines has its own unique taste and aroma, making them perfect for different occasions and pairing with various dishes.
Can you use red wine with pork chops?
When it comes to pairing wine with pork chops, Pinot Noir is a top contender. Its light-bodied nature and subtle earthy undertones are the perfect complement to the savory flavors of a pork chop. The bright and silky flavors of strawberry, raspberry, and cherry in the wine provide a refreshing contrast to the mildly sweet taste of a loin pork chop.
In conclusion, this pork with red wine sauce recipe is a must-try for anyone who enjoys the wonderful flavors of meat and wine. With its juicy and tender pork, rich and flavorful sauce, and a hearty blend of vegetables, this dish is perfect for any occasion. Whether it’s a romantic dinner for two or a gathering with friends and family, you can’t go wrong with this recipe.
So, if you’re looking for something different to serve at your next dinner party or just want to treat yourself to a delicious meal, give this recipe a try. With just a few simple ingredients and easy-to-follow instructions, you’ll have a restaurant-quality meal in no time.
And don’t be afraid to put your own spin on it! Experiment with different types of red wines or switch up the vegetables to suit your taste. The possibilities are endless!
Overall, this pork with red wine sauce recipe is the perfect marriage between flavor and convenience. So what are you waiting for? Grab some pork chops and a bottle of red wine, and get cooking!
Pork With Red Wine Sauce Recipe
- 4 boneless pork loin chops, trimmed of excess fat
- 1 small onion, chopped finely
- 2 garlic cloves, crushed
- 2 zucchini, sliced thinly
- 4 1/2 ounces button mushrooms, sliced
- 2 large tomatoes, skinned and sliced
- 2/3 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried marjoram
- fresh ground black pepper
- Broil the chops under a preheated moderate broiler for 7-10 minutes each side.
- Drain on kitchen paper and transfer to a casserole dish with a lid.
- Preheat the oven to 375°F.
- Gently dry fry the onion and garlic, zucchini and mushrooms for 3-4 minutes, stirring occasionally.
- Stir in the tomatoes, wine, tomato paste and marjoram and season to taste. Pour over the chops.
- Cover the casserole and cook in the oven for 20 minutes or until the chops are cooked to your liking. Serve.