Imagine a dish that transports you to the rolling vineyards of Burgundy with every single bite - a symphony of tender pork chops bathed in a rich, luxurious wine sauce that promises to elevate your home cooking from ordinary to extraordinary. This isn't just another pork chop recipe; this is a culinary journey that combines classic French techniques with simple, soul-satisfying ingredients that will have your dinner guests wondering if a professional chef secretly took over your kitchen.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 pork chops
- 1 cup mushroom, sliced
- 1 cup Burgundy wine
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Pat the pork chops dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until they develop a golden-brown crust. Remove chops and set aside.
- In the same skillet, sauté chopped onions until translucent, about 3 minutes. Add minced garlic and sliced mushrooms, cooking for an additional 2-3 minutes until mushrooms begin to release their moisture.
- Pour in the Burgundy wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce by one-third, concentrating the flavors.
- Return the pork chops to the skillet, nestling them into the mushroom and wine sauce. Transfer the skillet to the preheated oven.
- Bake for 25-30 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C). The sauce should be bubbling and slightly thickened.
- Remove from oven and let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and tender meat.
- Spoon the mushroom Burgundy sauce over the pork chops and serve hot, ideally with roasted vegetables or mashed potatoes.
Tips
- • Always pat your pork chops completely dry before seasoning to ensure a perfect golden-brown sear • Use a meat thermometer to guarantee the ideal 145°F internal temperature - no more guesswork! • Let the pork chops rest after cooking to lock in those precious, flavorful juices • Choose a good quality Burgundy wine - the flavor will concentrate during cooking, so quality matters • For extra depth, consider adding a sprig of fresh thyme or rosemary to the sauce while it simmers • If you don't have an oven-safe skillet, transfer the ingredients to a baking dish before putting in the oven
Nutrition Facts
Calories: 293kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 70mg
