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Pork chop in red wine sauce

Pork chop in red wine sauce

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The recipe is taken from Laura Adamache

  • 5 pork chops with bone
  • 2 glasses of red wine (I put 450 ml)
  • 4 cloves of garlic
  • salt
  • pepper
  • 2-3 sage leaves
  • thyme

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork chop in red wine sauce:

Fry the pork chops in a pan with a little oil without overlapping the pieces.

After they have browned on both sides, season with salt and pepper. Add sliced ​​garlic, sage and thyme leaves. Add the wine and leave until it evaporates without a lid, then add a glass of water. and put the lid on. Let it boil over low heat,

If the meat is not tender enough, add more water and let it boil. Serve with natural potatoes, polenta or whatever you like.


Step 1

Beef steak in red wine sauce

Peel a squash, grate it and cut it into cubes. Peel an onion and cut it into cubes. Wash 8 thyme threads and rosemary threads, then wipe. In a large bowl, mix red wine, vinegar, mustard, 1 tablespoon sugar, 2 teaspoons salt and pepper. Add the vegetables and onions.

Wash the meat, dry it with a napkin, and if necessary remove the tendons. Put in the marinade and leave to marinate in the refrigerator overnight.

Remove the meat from the marinade, drain and dry with a napkin. Strain the marinade, keep the liquid. Heat the olive oil in a pan for roasting and brown the meat well around, then remove. The marinade vegetable is fried in the fat from the meat frying, then the meat is placed over the vegetables and quenched with the marinade. Depending on the fat of the piece of meat, it is left approx. 45-50 minutes in the preheated oven at 175 & degC, pouring on top, from time to time, some marinade. After half the cooking time has passed, return to the other side.

Remove the steak, wrap it in aluminum foil and let it rest for 10 minutes. Strain the juice and boil it. Break the other thyme leaves and add. Let the sauce simmer for 3-4 minutes. Match the taste with salt, pepper and the rest of the sugar and thicken a little with flour, as needed. Cut the meat into slices and serve with the sauce. Croquettes and red cabbage can be served as a garnish.

Tip: with the help of a meat thermometer you can control the obtaining of a perfect steak. Beef is pink when it has an internal temperature of 55-60 & degC and is well done at approx. 65 & degC. Good appetite!

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New Year's Eve recipes: Pork chops with red wine sauce

A recipe for pork chops with red wine sauce from: pork chops, olive oil, salt, pepper, fennel seeds, onions and red wine.


  • 4 pork chops (250 g)
  • 1 tablespoon olive oil
  • salt
  • pepper
  • 1 teaspoon fennel seeds
  • 1 medium onion
  • 300 ml red wine

Method of preparation:

Wash the chops with cold water and dry them on a napkin, heat the oil in a pan and fry the meat on one side. Season with salt and pepper, then turn, sprinkle with fennel seeds and fry.

Finely chop the peeled onion and harden it. Pour the wine, cover with a lid and let the sauce simmer for 15 minutes. Serve with chops and cabbage or salad garnish.

Pork medallions in red wine sauce

It sounds sophisticated but it's an incredibly easy recipe. It seems very appropriate for this season, lots of onions, red wine & # 8230 just believe me it's good and try it :). Preparation time is 25 minutes.

600g pork tenderloin (I think it works with chops)
4-5 tablespoons oil or 2-3 tablespoons butter
salt pepper
600g onion
a little rosemary, thyme
4 cloves of garlic
4 tablespoons olive oil
500 ml of red wine
3 tablespoons pear juice (unwrap a compote, right?)

Cut the muscle into slices (10-12), wipe them and fry them in a little oil (it would be perfect in butter) for 5 minutes on each side.

We salt, pepper and take them out on a plate that we keep warm.
We cut the onion into slices, we chop the garlic. In the pan in which we fried the chop, add a little more oil and heat the onion together with the garlic. Add rosemary, thyme (if you have fresh, ie green, so much the better), wine and juice. Let it simmer for about 10 minutes. The wine should drop almost completely.

And salt and pepper. (It's such a good onion cooked in this way that you feel like eating it empty).
Place the onion sauce on a plate and the medallions on top.
Serve with mashed potatoes or pasta. I made cus cus cus, it goes fixed.

The recipe is taken from the Secrets of the kitchen with small modifications.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Pork chops in red wine sauce

Yesterday at noon I enjoyed, along with a steaming polenta, these wonderful pork chops. Since I left home I rarely cook food with sauce but especially in autumn and winter nothing can be compared to a tasty food with sauce.

The recipe is very simple and accessible, so I invite you to try it in case you don't already know it.


2 glasses of good quality red wine

Fry the chops for 4 minutes on each side in 4-5 tablespoons of oil in a pan wide enough so that there is no need to overlap the slices of meat.

After they have browned on both sides, add salt and pepper.

Add the garlic cloves cut into thin slices, the marjoram sprigs and the sage leaves broken into pieces by hand.

Add the red wine and leave the pan on low heat, initially without a lid. When the wine has evaporated almost completely, add a small glass of water and cover the pan.

If the chops are not tender after the first glass of water, add one more, cover the pan and leave it on low heat until the sauce drops.

When the meat is tender and the sauce has subsided and acquired a creamy consistency, turn off the heat and serve with the polenta.

Pork chops in red wine and vegetable sauce

Wash the meat in cold water and slice it. We prepare a marinade of red wine and the specified spices. Put the slices of meat in an oven bag and add the marinade, stirring a little. Leave in the fridge for an hour. At the end of the 60 minutes, take out the bag, turn the contents into an oven tray, sprinkle with a little oil and cover with aluminum foil. Put in the hot oven at 220 degrees. Allow me to

10 minutes, then reduce the oven temperature and leave for about 45 minutes-an hour (depending on the oven), turning the meat from time to time. Be careful when steaming when lifting the foil! If you want, you can leave the tray in the oven for 5-10 minutes, on the grill option, without foil on top. But this operation will dry the pieces of meat and take them out of tenderness. I prefer it tender. When removing the tray from the oven, be careful not to remove the foil immediately, but after 5 minutes, so that the meat juices remain inside. In the pan in which you prepared the meat, add 50 ml of water, 1 teaspoon of balsamic vinegar, 1 tablespoon of broth and mix. Leave until it thickens a little. This is the meat sauce. Before serving, strain it.
Saute the vegetables in butter, season them with salt and pepper and serve them with the meat! Good appetite!

For a tasty lunch, quick and easy to prepare we can choose to prepare pork chops in red wine sauce. We will have tender and flavorful meat, served with your favorite garnish and a salad.


6 slices of pork chop (about 2cm thick)
300 ml red wine
300 ml water
100 g flour
4 cloves garlic
1/2 teaspoon dried thyme
a few sprigs of fresh thyme
4 tablespoons oil

Wash the meat under a stream of cold water, beat it a little then season it with a little salt, pepper and dried thyme, then roll it in flour just enough to stick a transparent layer.

In the hot oil, heat the chop pieces for about 5 minutes on each side.

Then pour the wine, add the finely chopped garlic and the rest of the dried thyme, but also the fresh sprigs of thyme. Leave on a very low heat without covering until the wine almost evaporates, taking care to turn the meat on both sides so that it takes on color, then add water. Put a lid on and keep the meat on low heat, turning it from time to time. If the chop is not fragile enough when the water evaporates, pour another 200 ml of water and leave it to evaporate over low heat, covering the pan with a lid.

How to make tomato sauce with wine, garlic and herbs?

I reduced the flame from under the pan and added the chopped garlic cloves to it. Be careful not to burn! I only let them cook for a few seconds in the fat left over from frying the meat and then I quickly extinguished them with the glass of red wine. I raised the flame from under the pan and waited for the wine to boil and the alcohol to evaporate from it.

On this occasion, I cooled the bottom of the pan well with a wooden spoon (defrosting), making sure that I peeled off all the small caramelized fragments left over from roasting the meat. They give the taste and aroma of this dish!

After 2-3 minutes I poured the tomato juice and seasoned everything with salt, pepper, basil and oregano. I reduced the flame and let the sauce boil for 8-10 minutes. It will thicken nicely. At the end I put 1 clove of crushed garlic to have a fresh flavor, not just that of fried garlic at the beginning. I also added a drop of sugar to correct the acidity of the tomatoes. Just a few granules of sugar work wonders!

I put out the fire under the pan and dipped the slices of meat in this fragrant sauce. I made sure to pour all the juice left by them in the bowl in which they rested.

Pork schnitzel in onion sauce and red wine

Although I'm not a fan of violence in the flesh, when it comes to schnitzels I resign myself. And I beat them. More with pity, so as not to destroy the fibers, more with the curtain (read food foil), so as not to impregnate everything around with pig DNA, but only enough to become thin and stretched almost as much as the plate. Although I have performed before pork snitzel from the chop (click here to see how to make a schnitzel high-calorie Italian-American), this time I tried to recreate one of my childhood dishes, onion schnitzel. I only had a vague idea of ​​how it could be done (i.e. I knew it had to contain onions, lots of onions), but I didn't bother to search Google to document myself and let myself be carried away by the inspiration of the moment, trying however to use only the strictly necessary spices. That if it was still "childhood food", the spices available then were in a rather limited spectrum: not you ginger, not you turmeric, not you cardamom & # 8211 and the list can go on with another two dozen "not you" ”. What came out in the end, see below.

What do you need?

  • 4 slices (100 g each) skimmed and deboned pork chop (you can replace them with properly sliced ​​pork leg)
  • 8 - 10 tablespoons breadcrumbs (you can prepare it yourself, like here)
  • 4 eggs
  • Oil (from grape seeds or sunflower) for frying schnitzels - a layer of about 5 - 6 mm in the pan (enough to dip the schnitzel in half)
  • Salt and pepper - to taste.

For S.O.S:

  • 4 - 5 white onions, suitable in size
  • 1-2 tablespoons of paprika
  • 1 tablespoon vegetable oil
  • 100 mL red wine, semi-dry.
  • Salt and pepper - to taste.

How do you proceed?

Take each slice of chop, place it between two food foils and beat it with a “schnitzel” hammer until it doubles in surface.

In a deep plate, beat the eggs well with salt and pepper.

Season the schnitzels with salt and pepper, then pass each schnitzel through the breadcrumbs, then through the beaten egg.

Fry, over a good heat, in hot oil (the level of which, I remind you, must reach half of the schnitzel), each schnitzel, for 3-4 minutes on each side.

Fry a schnitzel (maximum two - if smaller) at a time, filling - if necessary - the oil in the pan.

Remove the golden schnitzels with a perforated spatula (foamer) and place them between absorbent towels to remove excess oil. Keep them warm somewhere until the onion sauce is perfect.

How do you prepare onion sauce?

Clean the onions well and pass them through the small grater (if you know that they will start crying for their pity, it is better to finely chop them in a food processor).

Heat a tablespoon of vegetable oil in a pan and cook, on the right heat, the chopped onion for about 4-5 minutes, until it softens. As it will leave a lot of liquid, reduce the heat to a minimum and let it boil in its own juice until almost all the liquid leaves the pan (this means another 6-8 minutes).

Add the pepper and paprika and continue to simmer, stirring constantly, for another 4-5 minutes, without burning the onion. When you find that you don't have much liquid in the pan, quench it with red wine and boil it for 3-4 minutes, until it has time for the alcohol to evaporate.

Add the schnitzels to the pan, cover them with onion sauce and simmer for 2-3 minutes, then take the pan off the heat and leave it covered for another 3-4 minutes.

The schnitzels are served on hot plates, with a garnish of sauteed potatoes with breadcrumbs, possibly accompanied by a salad of baked peppers or assorted pickles. A glass of semi-dry and velvety Pinot Noir happily completes the picture.

Have fun and see you healthy again!