healthy dinner entree gluten-free low carb

Chardonnay Braised Pork Chops

Ok, so I have to be honest. This dish is actually adapted from a recipe that my sister made for dinner one night. It was so damn good, I had to make my own version! And now I think braised pork chops are my new favorite way to eat them. In fact, this may be the only way I eat them for the rest of my life! I’m kidding….maybe? They’re tender, juicy, and bursting with flavor, thanks to the tomato and white wine braise. What’s not to love?

Start by gathering your ingredients. As I have previously mentioned, I try to buy organic whenever possible, dictated by availability and price. For the wine, I typically purchase a cheaper bottle than I would normally buy, only because I’m going to use it to cook with. And let’s be realistic here; you can’t taste the difference between cooked $20 wine and cooked $5 wine, am I right? Well maybe you can, but I sure don’t see it!

Anyway, you’ll want to start with prep, which shouldn’t take very long. First, cut your grape tomatoes in half and set aside. Then, slice your onion in half from root to tip, and place the cut side down. Slicing perpendicular to the root, cut your onion into thin slices, as you can see in the picture. And last, cut off the ends of your brussels sprouts and quarter them. Set aside and preheat your oven to 350.

Now you’ll want to sear your pork chops. I find it best to use a thick-bottomed pan, like cast iron or ceramic. It holds and distributes the heat well without burning your food. Season your pork chops with salt and pepper first.

Then, place your pan over medium high heat and add 2 tbsp canola oil. Get a good sear on each side of your pork chops, about 3-5 minutes per side. I did mine in two batches to make it easier.

After you are done searing your chops, set them aside. They’ll come back to play later. Add your sliced onions to the same pan, and cook for a few minutes until they start to soften and brown. Add your tomatoes, and cook an additional 5 minutes or so.

Next, you will deglaze your pan with the chardonnay. Add it in slowly, working a wooden spatula along the bottom of your pan to pull up any of the cooked on bits. This step will add a lot of flavor to your braising liquid. Then add in your chicken stock and tomato sauce, and bring everything to a simmer. Stir in a few sprigs of thyme.

Now you can add your seared chops back into the braising liquid. The liquid should not quite fully submerge your chops. Cover and place in the oven, and let cook for 30-45 minutes.

To cook your brussels sprouts, start by lining a baking sheet with foil and nonstick cooking spray. Spread them out and season with salt and pepper. Spray again and let cook in the same 350 degree oven for 25-30 min.

And that’s it! You have successfully braised some pork chops, my friend. Serve with your roasted brussels, and top with some of the onions, tomato, and chardonnay sauce.

Enjoy!

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Chardonnay Braised Pork Chops

healthy dinner entree gluten-free low carb

5 from 1 reviews

A deliciously tender, flavorful pork chop that is perfect for date night!

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Dinner

Ingredients

  • 8 pork chops, 1 inch thick
  • 2 tbsp canola oil
  • 1 onion, halved and sliced
  • 1 cup grape tomatoes, halved
  • 3/4 cup Chardonnay wine
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup tomato sauce
  • 4 sprigs thyme
  • 6 cups Brussels sprouts, quartered
  • salt and pepper

Instructions

  1. Preheat your oven to 350. Season your pork chops with salt and pepper.
  2. Over medium high heat, add 2 tbsp canola oil to a heavy-bottom pan. Sear each side of your pork chops, about 3-5 minutes per side. Set aside.
  3. Add your sliced onions to the same pan, and cook for 5 min until they start to soften and brown. Add your tomatoes, and cook an additional 5 min.
  4. Deglaze your pan with the wine. Add it slowly, using a wooden spatula to pull up any of the cooked-on bits. Add in your chicken stock and tomato sauce, and bring everything to a simmer. Stir in the thyme.
  5. Now you can add your seared chops back into the braising liquid. The liquid should not quite fully submerge your chops. Cover and place in the oven, and let cook for 30-45 minutes.
  6. To cook your brussels sprouts, start by lining a baking sheet with foil and nonstick cooking spray. Spread them out and season with salt and pepper. Spray again and let cook in the same 350-degree oven for 25-30 min.
  7. Serve pork chops with your roasted brussels, and top with some of the onions, tomato, and sauce.

 

I hope that you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at me@samanthaelaine.net.

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1 Comment

  • Sara M. May 11, 2017 at 8:26 pm

    This recipe gives me a reason to eat pork chops again! So good!

    Reply

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