Pork chop fans will love this simple yet elegant skillet recipe.

Serves 4

INGREDIENTS:

• 4 bone-in pork rib chops
• Salt and pepper
• 2 tbsp (30 mL) olive oil, divided
• 1 large red onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) dried thyme leaves
• 1/2 cup (125 mL) light bodied red
• wine such as Pinot Noir or Gamay
• 1/2 cup (125 mL) chicken broth
• 1 tbsp (15 mL) Worcestershire sauce
• Chopped fresh parsley (optional)

PAIR WITH:

SELECTION

NEW ZEALAND

PINOT NOIR

METHOD:

Season pork chops with salt and

pepper.

Heat 1 tbsp (15 mL) oil in a heavy or cast iron skillet set over medium-high

heat. Add pork chops and sear for 4 to 5 minutes per side or until

well-browned. Transfer to a plate.

Reduce heat to medium. Add remaining oil, onion, garlic and thyme to

skillet. Cook, stirring occasionally, for 15 minutes or until onions are

well-browned. Stir in wine, broth and Worcestershire sauce. Bring to a

simmer.

Nestle pork chops into skillet. Simmer, partially covered, for 15 minutes or

until just a hint of pink remains (or pork is cooked to preferred doneness).

Remove pork chops to a platter. Spoon pan sauce over top and sprinkle

with parsley (if using).

TIP: For moist, tender pork, cook to an internal temperature of 150°F

(65°C). Serve with mashed potatoes, rice pilaf or buttered noodles and

steamed green vegetables.

Download Recipe Here