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| Merlot Mushroom Pork Chops |
These pork chops with a delicate merlot cream sauce are easy, have few ingredients and are deliciously gourmet.
Gourmet Pork Chops
Pork chops are one of my favorite things to eat. Much like chicken, they are very versatile.
I had a bottle of nice white merlot handy so I decided I’d try it with these chops. The white variety–which is still red, but a lighter red–isn’t absolutely necessary as you can use the regular darker red version and get a slightly deeper flavor in the sauce.
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| Few ingredients, great taste |
If you prefer not to use the wine, then a mix of a good and rich-tasting beef and chicken stock would be a very good substitute.
Wine/cream sauces are so simple, yet seem to raise any savory dish to a gourmet level. The sweetness of the cream seems to blend well with the tartness of the wine. This sauce is just gorgeous. You don’t need much more than the garlic and earthy mushrooms to flavor it. If you want to get adventurous, then a pinch or two of your favorite herb would be nice. But just make sure that herb tastes good with pork! For me that’d be thyme.
Watch The Video
The Recipe
Merlot Mushroom Pork Chops
Ingredients
- 4 bone-in rib/center cut pork chops
- 3 tbsp butter
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 8 oz fresh mushrooms sliced in half
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup merlot white or regular
- 1/2 cup heavy cream
Instructions
- Mix the flour, 1/2 tsp salt, garlic powder and 1/4 tsp of pepper to make seasoned flour. Place on a plate (makes dredging easier). Dredge pork chops in seasoned flour.
- Heat a large (12-inch or bigger) skillet over medium-high heat. Add 2 tbs butter (it will brown, it’s OK).
- Brown pork chops on both sides–you may have to brown in shifts if you use a smaller skillet. Remove browned chops and set aside.
- Add the remaining 1 tbs of butter and lightly saute the mushrooms and garlic.
- Deglaze pan with the merlot, scraping up all the browned bits at the bottom of the pan.
- Add the additional 1/2 tsps of salt/pepper if necessary.
- Place pork chops back in the pan with the sauteed mushrooms and garlic.
- Heat the merlot to boiling, cover and reduce heat to low. Cook for 20-25 minutes.
- Remove chops and mushrooms to a serving platter; cover and keep warm while making sauce.
- Turn heat under skillet up to medium-high. Stir in the 1/2 cup heavy cream. Simmer until sauce is reduced by 25% (about 5 minutes).
- Pour sauce over chops and mushrooms on serving platter.
Nutrition
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| Merlot Mushroom Pork Chops |
Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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April N says
I just made this tonight for dinner after running across it on pinterest. It was delicious! I used a red wine since I didn't have a merlot on hand. Thank you!
Judith Hanneman says
I was just dying to try the white merlot…but any red (or even white) wine will do. So happy you enjoyed this!
Gina Kappes says
Amazing! Made this with leftover grilled pork chops and used a Zinfandel! Was a hit with all!!!
Judith Hanneman says
WOO HOO!!! Any wine would work here. I was just dying to open and try white merlot…see, I *needed* a reason to open it, and the pork chops were convenient 😉
Irene says
Hi. Just wanna ask if the chops were tender enough for 25 minutes. Im just one scared cook. Thanks…
Judith Hanneman says
I know…I always overcooked pork because I was scared, but these chops were about 1/2-inch thick and they were done fine in that amount of time. No pink (and I don’t care if they say that’s “safe”–I won’t eat pink pork!!!)
Johnpaul Sein says
I dont blame you at all!!
Anna says
Hi, in the ingredient list, just before the merlot, you list 1/2 tsp salt and 1/2 tsp pepper. This seems to be in addition to the salt and pepper used in the seasoned dredging flour. Maybe I’m misreading, but I can’t find in the instructions where this second 1/2 tsp of each is used. Can you let me know? Thank you!
Judith Hanneman says
Thanks for pointing this out–it was unclear. I’ve edited the recipe directions to clarify. Anyway, you add the additional salt/pepper when you deglaze the pan–that is, if you think it’s necessary after tasting the liquid.