Comments on: Merlot Mushroom Pork Chops https://bakeatmidnite.com/merlot-mushroom-pork-chops/ Easy to make main meal and dessert recipes. Thu, 14 May 2020 21:39:46 +0000 hourly 1 By: Johnpaul Sein https://bakeatmidnite.com/merlot-mushroom-pork-chops/#comment-12055 Tue, 16 Feb 2016 22:59:30 +0000 http://bakeatmidnite.com/2015/05/05/merlot-mushroom-pork-chops/#comment-12055 In reply to Judith Hanneman.

I dont blame you at all!!

]]> By: Judith Hanneman https://bakeatmidnite.com/merlot-mushroom-pork-chops/#comment-7843 Fri, 04 Dec 2015 22:40:17 +0000 http://bakeatmidnite.com/2015/05/05/merlot-mushroom-pork-chops/#comment-7843 In reply to Anna.

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.

]]> By: Anna https://bakeatmidnite.com/merlot-mushroom-pork-chops/#comment-7836 Fri, 04 Dec 2015 19:57:45 +0000 http://bakeatmidnite.com/2015/05/05/merlot-mushroom-pork-chops/#comment-7836 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!

]]> By: Judith Hanneman https://bakeatmidnite.com/merlot-mushroom-pork-chops/#comment-4146 Wed, 07 Oct 2015 04:39:10 +0000 http://bakeatmidnite.com/2015/05/05/merlot-mushroom-pork-chops/#comment-4146 In reply to Irene.

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!!!)

]]> By: Irene https://bakeatmidnite.com/merlot-mushroom-pork-chops/#comment-4145 Wed, 07 Oct 2015 04:34:46 +0000 http://bakeatmidnite.com/2015/05/05/merlot-mushroom-pork-chops/#comment-4145 Hi. Just wanna ask if the chops were tender enough for 25 minutes. Im just one scared cook. Thanks…

]]> By: Judith Hanneman https://bakeatmidnite.com/merlot-mushroom-pork-chops/#comment-2107 Fri, 10 Jul 2015 01:14:44 +0000 http://bakeatmidnite.com/2015/05/05/merlot-mushroom-pork-chops/#comment-2107 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 😉

]]> By: Gina Kappes https://bakeatmidnite.com/merlot-mushroom-pork-chops/#comment-2106 Fri, 10 Jul 2015 00:45:09 +0000 http://bakeatmidnite.com/2015/05/05/merlot-mushroom-pork-chops/#comment-2106 Amazing! Made this with leftover grilled pork chops and used a Zinfandel! Was a hit with all!!!

]]> By: Judith Hanneman https://bakeatmidnite.com/merlot-mushroom-pork-chops/#comment-2026 Sun, 24 May 2015 02:22:38 +0000 http://bakeatmidnite.com/2015/05/05/merlot-mushroom-pork-chops/#comment-2026 I was just dying to try the white merlot…but any red (or even white) wine will do. So happy you enjoyed this!

]]> By: April N https://bakeatmidnite.com/merlot-mushroom-pork-chops/#comment-2025 Sun, 24 May 2015 01:28:49 +0000 http://bakeatmidnite.com/2015/05/05/merlot-mushroom-pork-chops/#comment-2025 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!

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