Pork in a Red Wine Gravy

    35 minutes

    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.

    4 people made this

    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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