Marbled Pork Chops Braised In Merlot Wine Sauce Recipe by Jon Michelena
Cooking Instructions 40 minutes 1 Mash the garlic, salt, and parsley together in a mortar and pestle to make a paste. Add the paprika and olive oil, mix, and rub onto the pork chops. Let them marinate for 1 hour. If it's a hot day, refrigerate the chops while marinating. 2 Lightly dust the pork chops with flour. Heat a skillet with vegetable oil over medium heat and brown the chops on both sides. Pour in the Merlot wine to deglaze the skillet and cook until the wine is reduced by half. Set the chops aside. 3 In a small bowl, mix the reduced wine, pork broth, and tomato sauce. In the same skillet, heat the olive oil and butter, then sauté the red and white onions until browned. Add the sliced garlic and cook until golden. Add the sliced Portobello mushroom stems and cook. Pour in the pork broth mixture and return the browned chops to the skillet. 4 Cover the skillet, bring to a boil, then reduce the heat and simmer the chops for 12 minutes on each side. The sauce will thicken as it cooks. If the sauce becomes too thick, add a little water. Serve immediately. 1 Mash the garlic, salt, and parsley together in a mortar and pestle to make a paste. Add the paprika and olive oil, mix, and rub onto the pork chops. Let them marinate for 1 hour. If it's a hot day, refrigerate the chops while marinating. 1 Mash the garlic, salt, and parsley together in a mortar and pestle to make a paste. Add the paprika and olive oil, mix, and rub onto the pork chops. Let them marinate for 1 hour. If it's a hot day, refrigerate the chops while marinating. 2 Lightly dust the pork chops with flour. Heat a skillet with vegetable oil over medium heat and brown the chops on both sides. Pour in the Merlot wine to deglaze the skillet and cook until the wine is reduced by half. Set the chops aside. 2 Lightly dust the pork chops with flour. Heat a skillet with vegetable oil over medium heat and brown the chops on both sides. Pour in the Merlot wine to deglaze the skillet and cook until the wine is reduced by half. Set the chops aside. 3 In a small bowl, mix the reduced wine, pork broth, and tomato sauce. In the same skillet, heat the olive oil and butter, then sauté the red and white onions until browned. Add the sliced garlic and cook until golden. Add the sliced Portobello mushroom stems and cook. Pour in the pork broth mixture and return the browned chops to the skillet. 3 In a small bowl, mix the reduced wine, pork broth, and tomato sauce. In the same skillet, heat the olive oil and butter, then sauté the red and white onions until browned. Add the sliced garlic and cook until golden. Add the sliced Portobello mushroom stems and cook. Pour in the pork broth mixture and return the browned chops to the skillet. 4 Cover the skillet, bring to a boil, then reduce the heat and simmer the chops for 12 minutes on each side. The sauce will thicken as it cooks. If the sauce becomes too thick, add a little water. Serve immediately. 4 Cover the skillet, bring to a boil, then reduce the heat and simmer the chops for 12 minutes on each side. The sauce will thicken as it cooks. If the sauce becomes too thick, add a little water. Serve immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Nectarine Smoothie Beef Balls (Bò Viên) 🥔 Baked potato 🥔 Hot Honey Ranch Chicken Tenders Vietnamese Roasted Eggplant | Cà Tím Nướng Mỡ Hành Nectarine Smoothie Beef Balls (Bò Viên) 🥔 Baked potato 🥔 Hot Honey Ranch Chicken Tenders Vietnamese Roasted Eggplant | Cà Tím Nướng Mỡ Hành My Best Katsudon Bitter Gourd Finger Fries Fritters - Beat The Bitterness - Healthy & Tasty Karela Pakoda Curry leaves chutney Paneer Coconut Barfi.- "where Devotion Turns into Dessert." Mosambi Mocktail Fresh Fig Red Velvet Modak Courgette and pancetta pasta Malabar Spinach curry Mausambi/sweet lime pudding - a healthy and tasty sweet dish Chicken Florentine Meatballs over Zucchini Noodles My Best Katsudon Bitter Gourd Finger Fries Fritters - Beat The Bitterness - Healthy & Tasty Karela Pakoda Curry leaves chutney Paneer Coconut Barfi.- "where Devotion Turns into Dessert." Mosambi Mocktail Fresh Fig Red Velvet Modak Courgette and pancetta pasta Malabar Spinach curry Mausambi/sweet lime pudding - a healthy and tasty sweet dish Chicken Florentine Meatballs over Zucchini Noodles