Pork Chops with Wine Sauce

    35 minutes

    Boneless pork chops are seared and then simmered in a sauce of wine, garlic and tomato. Serve with crusty bread or buttered pasta.

    183 people made this

    Serves: 4 

    • 1/4 cup extra virgin olive oil, divided
    • 4 boneless pork chops, pounded to 6mm thick
    • salt and pepper to taste
    • 4 cloves garlic, thinly sliced
    • 1 large tomato, diced
    • 1/3 cup chicken stock
    • 1/4 cup dry white wine
    • 3 tablespoons minced fresh parsley
    • 1/4 teaspoon chilli flakes

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

    1. Heat 2 tablespoons olive oil in a frypan over medium-high heat. Season the pork chops with salt and pepper and quickly sear on both sides. Remove from heat and set aside.
    2. Heat the remaining olive oil in the frypan over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken stock, wine, parsley and chilli flakes. Cook and stir until thickened, about 2 minutes.
    3. Return the pork chops to the frypan, and continue cooking 5 to 10 minutes, to an internal temperature of 70 degrees C. Serve pork with the tomato and stock mixture from the frypan.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (177)


    Oh, we LOVED these! Great flavor for dinner, and the leftovers were yummy too. I subbed a 14.5oz can of diced tomatoes (minus a little of the juice) for the tomato, plus a bit more chicken broth instead of the wine. Served them with a side of penne I tossed in a bit of butter and garlic powder.  -  02 Jun 2004  (Review from Allrecipes USA and Canada)


    Quick, easy and very tasty! I only made one change and that was using canned tomatoes with Italian spices in place of the fresh.  -  02 Nov 2007  (Review from Allrecipes USA and Canada)


    This Italian gal says.......EXCELLENT! When I'm away from home I want good, old-fashioned comfort food when I return. This hit the spot and was exactly what I needed and what I had in mind. I didn't see the need to pound the pork chops to a 1/4" thickness so just left them as is, about 1/2" in thickness. This way they were not overly large and it also reduced the chance of overcooking them. Mindful of Hub's sensitive innards I omitted the red pepper flakes but it wasn't missed. I blanched the tomato in boiling water for about 30 seconds to remove the peel, and didn't bother to measure either the broth or wine. Just poured in a glug or two of each, reduced it a bit, then swirled in a couple of pats of butter at the end to thicken the sauce and make it silky and smooth. I served this over sauteed polenta (taking the easy way out and using already prepared polenta) and I'm telling you I was in "Welcome Home Dinner Nirvana." Great recipe!  -  08 Mar 2010  (Review from Allrecipes USA and Canada)