Pork in a Red Wine Gravy

Pork in a Red Wine Gravy


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The pork is left in a rich marinade before being seared and added to a red wine gravy with mushrooms, garlic and onions. Serve with rice.


Serves: 4 

  • Marinade
  • 2 tablespoons original HP sauce
  • 2 tablespoons garlic powder
  • 3 tablespoons black pepper
  • 2 tablespoons cornflour
  • 2 teaspoons caster sugar
  • 2 tablespoons groundnut oil
  • 2 tablespoons water
  • 6 boneless pork chops
  • Sauce
  • 4 tablespoons red wine
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon tomato sauce
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons caster sugar
  • Stir Fry
  • 1 tablespoon groundnut oil
  • 15g butter
  • 1 tablespoon diced garlic
  • 1 onion, sliced
  • 6 button mushroom, diced
  • 1-2 tomatoes, diced

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Marinade: Make the marinade by combining HP sauce, garlic powder, black pepper, cornflour, sugar, oil and water together in a bowl.
  2. Lightly pound the pork chops and coat in the marinade. Let sit for 20 minutes.
  3. Sauce: Meanwhile, make the sauce. Mix together the red wine, balsamic vinegar, tomato sauce, Worcestershire sauce and sugar in a bowl. Set aside.
  4. Stir Fry: In a large frying pan heat the oil over high heat. Fry the pork chops until they are brown on both sides; about 3-5 minutes.
  5. Reduce the heat to medium-low and continue to fry the pork chops until cooked through; about 3-5 minutes more. Set aside on a paper towel lined plate.
  6. Heat the same frying pan with 15g butter and saute the garlic until fragrant; about 2-3 minutes.
  7. Add onion and stir fry with a little salt until soft; 2-3 minutes. Add the mushrooms and stir fry for 1-2 minutes.
  8. Add the tomatoes and sugar to the frying pan and stir until the ingredients have heated through; about 2-3 minutes.
  9. Stir in the sauce and pork chops then stir and allow to heat through; 2-3 minutes. Serve hot.

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