Perfectly browned pork chops finished in a rich, quick pan sauce made with red wine, chicken stock, and tomato paste. An easy, flavor-packed main dish for busy weeknights.
Quick Dinners: Flavor in 30 Minutes
Perfectly browned pork chops finished in a rich, quick pan sauce made with red wine, chicken stock, and tomato paste. An easy, flavor-packed main dish for busy weeknights.
Ingredients
- 2 medium boneless pork chops about 1-inch thick
- 1 tbsp olive oil
- 1/4 cup dry red wine such as Merlot or Cabernet Sauvignon
- 1/2 cup chicken stock
- 1 tbsp tomato paste
- 1/2 tsp dried thyme optional
- 1/4 tsp garlic powder optional
- Black pepper freshly ground to taste
Instructions
- Pat pork chops dry with paper towels and season generously with salt and freshly ground black pepper on both sides. Optionally, sprinkle with garlic powder and dried thyme.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 3-5 minutes per side, until deeply browned and caramelized, and an internal temperature reaches 140°F (60°C).
- Remove pork chops from the skillet and set aside on a plate, tented with foil to keep warm. Reduce heat to medium.
- Pour red wine into the hot skillet, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and let it reduce by half, about 2-3 minutes.
- Stir in the chicken stock and tomato paste. Whisk well until the tomato paste is fully dissolved and the sauce is smooth. Continue to simmer for 3-5 minutes, or until the sauce slightly thickens.
- Return the pork chops to the skillet, spooning the sauce over them. Cook for another 1-2 minutes, flipping once, to warm through and coat completely. Ensure internal temperature is 145°F (63°C).
- Serve immediately with the pan sauce.
Notes
For extra flavor, grate garlic into the pan before adding liquids. Serve with mashed potatoes or a simple green salad. This quick sauce method can be adapted for chicken breasts too. Remember to not overcook the chops to keep them juicy.
