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+ servings

Merlot Mushroom Pork Chops

These pork chops with a delicate merlot cream sauce are easy, have few ingredients and are deliciously gourmet.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Everyday Meals, Pork, skillet dinners
Cuisine: American
Keyword: pork chop recipe
Servings: 4
Calories: 590kcal


  • 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


  • 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.


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