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.

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.

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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.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Everyday Meals, Pork, skillet dinners

Cuisine: American

Keyword: pork chop recipe

Servings: 4

Calories: 590kcal

Author: Judith Hannemann

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

Serving: 1person | Calories: 590kcal | Carbohydrates: 17g | Protein: 39g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 181mg | Sodium: 1059mg | Potassium: 876mg | Fiber: 1g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg

Merlot Mushroom Pork Chops

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