Updated date:

Easy Pork Chop recipes: Pork Chops with Red Wine

Author:
The finished pork chops are covered in the red wine marinade and much of the flavor will have soaked into the meat.

The finished pork chops are covered in the red wine marinade and much of the flavor will have soaked into the meat.

Quick Menu

Pork in Red Wine

Pork is one of the most underused meats. With its mild flavor it is ideal to be used in recipes that marinade the meat adding a lot of flavor in the process. This recipe uses red wine which add both a slight sweetness, but also infuses a slight savory flavor with the addition of the herbs and spices.

The recipe can be used on any cut of Pork, but should be used with Pork Chops or other tender cuts of pork. Pork Chops in Red Wine is an easy, flavorful and healthy recipe.

ItemNotes

Preparation Time:

10 Minutes

Marinating Time:

1/2 - 24 hours

Cooking Time:

20 mins

Cost:

$7-$10

Servings:

4-5

pork-chop-with-wine-recipe

Top Five Pork Producing States

Chosing the right Pork Chops

While you can use any cut of pork such as a tenderloin in this recipe, the recipe is designed to be use for pork chops or pork cutlets; the marinating process tenderizes the meat so even sirloin chops come out tender.

The recipe is versatile and can be used for any type of pork chop; I've chosen the boneless cutlet as it is very tender and really draws in the red wine flavor, but you can use any of the chops below:

Pork Chops

There are several cuts of pork that can be called pork chop. You can grill, broil, bake and pan fry all of them. Generally, the thicker the pork chop the more juicier the chop will be. The different types of chop are:

  • Pork loin chops- they tend to have a t-bone on one side; they are cut from the rear end of the loin and are similar to t-bone steaks or porter house stakes. The chop is a mix of loin meat and tenderloin and each has a different texture and taste. They are great grilled.
  • Pork rib chops - these are pork chops cut off the rib roast. They are very lean and usually about 3/4 inch thick. Often they come boneless. The are great stuffed and baked
  • Pork sirloin chops - these chops come from the back of the loin and generally are a little tougher than regular pork chops - they are ideal for braising recipes and when cooked for a while become nice and tender.
  • Pork Cutlets - these are lean steaks but similar to sirloin chops - they are not really true chops as they tend to be boneless - they make a nice tender alternative to the chop. They are far more tender than the regular chop and are great braised.
  • Pork Blade Chops (or pork loin blade chops) - these chops are from the blade roast. As they are a little fatter and tougher than other chops they are a good choice for a marinade - the marinade will tenderise them, especially if left overnight.

Pork Tenderloin

The tenderloin is a narrow muscle just under the loin and close to the last rib - it is very tender and has a mild flavor. You can use this recipe with the tenderloin and grill it quickly, but I find that it's better to roast the tenderloin after marinating for 24 hours.

If you want to use a tenderloin with this recipe I suggest you cut the tenderloin into 1 inch medallions and follow the cooking method as if you were cooking chops.

pork-chop-with-wine-recipe

Facts about Pork

  • Pork is high in vitamin B1 and contains B2, B6, B12 and Niacin.
  • Pork is high in Iron – the body absorbs pork very easily and therefore is a great source of iron for women and teenagers.
  • Pork is a source of zinc and selenium
  • Pork should be cooked to 160°F
  • Pork is high in protein (20%)
Boneless Pork Cutlets

Boneless Pork Cutlets

The ingredients to this superb dish are relatively simple. I would suggest you try to get fresh herbs if you can, but shop bought ones are good and do provide a lot of flavor to the final meal.

If you are not fond of the red wine flavor you can replace with Hard Apple Cider, Ale or Guinness - each give a different and unique flavor that enhance the mild flavors of the pork.

The ingredients I use are:

Pork Cutlets or Chops

(4-5 cutlets or chops)

You can replace chicken or turkey if you want, but I find that the marinade and the cooking process make the pork cutlets really tender and moist, blending the flavors well with the subtlety of the pork. You want to get 4 or five cutlets between quarter and half inch thick - try and ensure they are all the same thickness so they are all done at the same time. I note that the first time I use this recipe on thick Pork Chops - it was just as good.

Salt and Pepper

(1/8 tsp salt, 1/4 tsp of pepper)

This is one of the most important elements of any meal, and to be honest you could actually leave out the rest of the herbs and simply add the salt and pepper. I prefer to grind my own fresh pepper and use sea-salt. The freshness of the pepper really enhances the flavors and the coarseness of the sea-salt adds a little texture but a whole lot of flavor. You'll need about 1/2 teaspoon of pepper, and 1/8 teaspoon of salt. You can leave out the salt and add to taste if you want, but I find that adding a small amount of salt to the marinade really makes a difference.

Herbs

(1/2-1 tsp total)

If possible you should use fresh herbs. I love to add rosemary, thyme and some oregano for this recipe; a little marjoram and basil can also be combined to add subtle flavors. However,if you are unable to use fresh herbs then dried herbs can be used. I would used a variety of shop bought herbs. Crushed oregano always adds a nice flavor to any white meat; Italian herbs are a staple for most meals in my household.

In the recipe card below you will see that I suggest using Maple Syrup and Brown Sugar, however I have found getting the right blend is often difficult and therefore I suggest using Grill Mates® Smokehouse Maple Seasoning.

It is a great ingredient that will really makes this recipe so good! The combination of herbs in this blend is great, but it's that Maple flavor that really enhances the pork. When combined with the red wine it adds a great tanginess that is evident in every bite. This can replace the maple syrup and brown sugar that should be used for this recipe.


Cabernet Sauvignon

Cabernet Sauvignon

Garlic

(1 clove, or 1 tsp of powder)

I've separated Garlic from the main herbs as it's not an essential element to the recipe and is already included in the Smokehouse Maple mix above.

However, fresh or powdered garlic on top of that contained already will step this up a notch and enhance the flavor even more. Garlic is one of those herbs that really enhances pork.

Red Wine

(1-2 cups)

I've experimented with many different wines in this recipe; white wines don't really work, but most red wines work well. My particular favorites are Merlot or Cabernet Sauvignon. When I first started making this recipe I used the cheapest red wine I could find and the results were good!

However, this weekend I was happily enjoying a Francis Coppolo cabernet sauvingnon and had some left, so I decided to add it to my recipe. I was amazed at the difference a quality wine can make to the meal - the flavor of the pork was definitely more bold and fruity with the addition of a decent wine.

(See recipe cards below for recipe using all fresh herbs).

pork-chop-with-wine-recipe
Marinade

Marinade

The key to the pork chop in red wine recipe is the marinade. It's very simple - pour the wine over the chops, sprinkle the herbs, salt and pepper, cover and let sit for at least half an hour. Ideally you want to let the pork chops marinate for at least two hours so that they soak up some of the red wine and herbs. After about an hour I'd stir the chops around to ensure even-ness.

This recipe is still good if you only manage to marinade for half an hour. I marinaded in a glass bowl - you want there to be at least a cup of liquid left after the marinade process so you can add more wine once you are ready to cook if you need to.

pork-chop-with-wine-recipe
Place all contents including marinade in frying pan

Place all contents including marinade in frying pan

Pork Chops can be cooked in a variety of ways. They can be broiled, pan-broiled, grilled, fried, oven roasted and braised - each method has its own merits. The exception is the sirloin chop that should always be braised.

For this pork chop recipe I will be pan frying the chop; rather than use oil I will be frying the chop in the marinade - this will allow the marinade to reduce down and coat the chop.


Starting on high to get the liquid hot, reduce the heat to between low and medium. The liquid should be slightly simmering, but at this point you don't want it to boil away.

Keeping the temperature fairly low will cook the pork slower and allow some of the flavors to soak into the meat. After about 5 mins turn over the pork and stir the liquid.

Increase temperature to slowly reduce the liquid.

Increase temperature to slowly reduce the liquid.

Raise the temperature to medium and begin to reduce the liquid - keep turning the chops so that the pork is coated in the red wine marinade slowly. Your aim is to get the internal temperature to about 160oF - at this temperature it'll probably take about fifteen minutes depending on the thickness of the pork.

If you don't have a thermometer handy - cut the thickest pork chop so you are able to look at the color of the meat. It will be pink for most of the process - as it slowly fades keep on checking frequently - the pork is done just as the last tinge of pink disappears - if you cook it any longer it will be overdone.

Note: you can add more red wine, and perhaps a little cream to the pan to make a very nice sauce.

pork-chop-with-wine-recipe
Pork Cutlet in Wine; french cut green beans; baked potato.

Pork Cutlet in Wine; french cut green beans; baked potato.

I generally like to serve pork chops with the following:

  • Baked Potato- heat the oven to 350 degrees Fahrenheit, prick a large potato with a fork all over and bake for at least one and a half hours - the potato should be very crispy. Add sour cream, butter and grated cheddar cheese with a sprinkle of parsley on top.
  • Twice Baked Potato- similar to the above, but rebaked after being stuffed. (See recipe card below).
  • Green beans - fresh green beans are best - cook them on medium heat for about 15 to 20 minutes - they should still have a 'snap' when they are cooked.

Some healthy alternatives:

  • Roasted Vegetables- (see recipe card below) - roasted vegetable are a great and healthy addition to this recipe.
  • Poached Pears - (see recipe card below) - a healthy replacement for potato.
pork-chop-with-wine-recipe
pork-chop-with-wine-recipe

(from USDA)

Pork top loin chops, Strip loin chops

NutrientUnitBroiled (100g)Broiled (85g)Lean Broiled (100g)Lean Broiled (85g) 

Water

g

63.07

53.61

65.11

55.34

 

Energy

kcal

195

165

173

147

 

Calories from fat

kcal

81

69

55

47

 

Protein

g

26.69

22.68

27.58

23.44

 

Total lipid (fat)

g

9.23

7.84

6.08

5.17

 

Ash

g

1.00

0.85

1.03

0.88

 

Carbohydrate, by difference

g

0

0

0

0

 

Fiber, total dietary

g

0

0

0

0

 

Sugars, total

g

0

0

0

0

 

Calcium, Ca

mg

7

6

5

5

 

Iron, Fe

mg

0.63

0.54

0.63

0.54

 

Sodium, Na

mg

44

38

45

38

 

Vitamin C, total ascorbic acid

mg

0

0

0

0

 

Vitamin A

IU

0

0

0

0

 

Fatty acids, total saturated

g

3.196

2.716

2.077

1.765

 

Fatty acids, total trans

g

0.084

0.071

0.052

0.044

 

Cholesterol

mg

73

62

72

61

 

Magnesium, Mg

mg

26

22

27

23

 

Phosphorus, P

mg

231

196

237

201

 

Potassium, K

mg

358

304

367

312

 

Zinc, Zn

mg

2.09

1.78

2.15

1.83

 

Selenium, Se

mcg

43.7

37.1

45.3

38.5

 

Thiamin

mg

0.638

0.542

0.658

0.559

 

Riboflavin

mg

0.191

0.162

0.195

0.166

 

Niacin

mg

8.234

6.998

8.513

7.236

 

Pantothenic acid

mg

0.681

0.579

0.693

0.589

 

Vitamin B6

mg

0.698

0.593

0.722

0.614

 

Vitamin B12

mcg

0.59

0.50

0.56

0.47

 

Centercut pork loin, Rib chops, Rib cut chops

NutrientUnitBroiled (100g)Broiled (85g)Lean Broiled (100g)Lean Broiled (85g)

Water

g

61.67

52.42

65.14

55.37

Energy

kcal

222

189

186

158

Calories from fat

kcal

118

100

75

64

Protein

g

24.42

20.76

25.79

21.92

Total lipid (fat)

g

13.03

11.07

8.36

7.10

Ash

g

0.97

0.83

1.02

0.87

Carbohydrate, by difference

g

0

0

0

0

Fiber, total dietary

g

0

0

0

0

Sugars, total

g

0

0

0

0

Calcium, Ca

mg

28

24

26

22

Iron, Fe

mg

0.68

0.58

0.68

0.58

Sodium, Na

mg

55

46

57

48

Vitamin C, total ascorbic acid

mg

0

0

0

0

Vitamin A

IU

0

0

0

0

Fatty acids, total saturated

g

4.486

3.813

2.816

2.393

Fatty acids, total trans

g

0.121

0.102

0.068

0.058

Cholesterol

mg

67

57

66

56

Magnesium, Mg

mg

24

20

25

21

Phosphorus, P

mg

209

178

218

185

Potassium, K

mg

329

279

343

292

Zinc, Zn

mg

2.15

1.82

2.25

1.91

Selenium, Se

mcg

42.8

36.4

45.4

38.6

Thiamin

mg

0.541

0.460

0.569

0.483

Riboflavin

mg

0.210

0.179

0.219

0.186

Niacin

mg

7.479

6.357

7.855

6.677

Pantothenic acid

mg

0.631

0.537

0.647

0.550

Vitamin B6

mg

0.637

0.542

0.675

0.574

Vitamin B12

mcg

0.58

0.49

0.52

0.44

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Centercut pork loin chops, Centercut pork chops, Center loin chops

  Broiled (100g) Lean Broiled (100g) 

 

 

100g

85g

100g

85g

Water

g

62.28

52.94

65.01

55.26

Energy

kcal

209

178

180

153

Calories from fat

kcal

100

85

66

56

Protein

g

25.62

21.78

26.76

22.75

Total lipid (fat)

g

11.04

9.38

7.29

6.20

Ash

g

1.01

0.86

1.05

0.89

Carbohydrate, by difference

g

0

0

0

0

Fiber, total dietary

g

0

0

0

0

Sugars, total

g

0

0

0

0

Calcium, Ca

mg

24

20

23

19

Iron, Fe

mg

0.79

0.67

0.80

0.68

Sodium, Na

mg

54

46

56

48

Vitamin C, total ascorbic acid

mg

0

0

0

0

Vitamin A

IU

0

0

0

0

Fatty acids, total saturated

g

3.509

2.983

2.156

1.833

Fatty acids, total trans

g

0.106

0.090

0.065

0.055

Cholesterol

mg

84

71

84

72

Magnesium, Mg

mg

25

22

26

22

Phosphorus, P

mg

220

187

228

193

Potassium, K

mg

344

293

356

303

Zinc, Zn

mg

2.14

1.82

2.22

1.89

Selenium, Se

mcg

43.6

37.1

45.7

38.8

Thiamin

mg

0.599

0.509

0.624

0.530

Riboflavin

mg

0.234

0.199

0.243

0.206

Niacin

mg

8.149

6.926

8.485

7.212

Pantothenic acid

mg

0.657

0.559

0.671

0.570

Vitamin B6

mg

0.669

0.568

0.700

0.595

Vitamin B12

mcg

0.58

0.50

0.54

0.46

 

 

 

 

 

 

Comments

Christopher Turner from Minneapolis, MN on January 31, 2020:

Loving the pork! Upvoted!

Simon Cook (author) from NJ, USA on March 06, 2012:

All - thanks for all the kind comments! I tried this on the weekend with Madeira wine - doesn't quite work as well as with the Copola wine, but was still very good!!!

Roberta Kyle from Central New Jersey on March 04, 2012:

My my that is a very " meaty" hub ( to coin a phrase) chock full of great pork info. I love pork in all its incarnations and love the idea of buying a shole tenderloin and cutting off pork medallians. I love pork with sage and apples, and always lots of garlic, particularly in the winter--omygosh I'm getting hungry. I'm going to stop now. Bookmarking this and voting up across the board

Stoill Barzakov from Sofia, Bulgaria on March 02, 2012:

Roasted pork meat = bliss. (voted up)

FloraBreenRobison on March 02, 2012:

I've never had pork chops with red wine before.

Mrs. Menagerie from The Zoo on March 02, 2012:

Yum! Sounds fantastic! And very informative hub.

Marissa from United States on March 02, 2012:

This is an awesome, easily to follow recipe hub! I'm going to bookmark this and try to make it next week. Well done!

mljdgulley354 on March 02, 2012:

Great hub of information. I am printing this one to share with a winery that likes to serve food at their wine tasting events.

Ken Kline from USA on March 02, 2012:

Simeyc,

There is a meat store in Lake Geneva that uses Bourbon for a marinade and it is like eating candy. I wanted to do something myself and now I have the recipe. Thank you very much!

rjsadowski on March 02, 2012:

An extremely complete recipe. I normally like to mariate the meat in the same red wine that I will be drinking with it. I kind of like pinot noir with pork but any good red wine will do.

Ghaelach on March 02, 2012:

Morning Simey.

I must first congratulate you on a magnificent and well put together hub, that has everything from information to directions.

You should win the hub of the day or at least hub of the month with this one.

By the way I've book marked this and will be shopping this afternoon for the ingredients.

Take care and have a great weekend.

LOL Ghaelach

hazelwood4 from Owensboro, Kentucky on March 01, 2012:

Simey, I love how you put this Hub together. You have some great information on selecting the right type of Pork cuts which is extremely useful, and some wonderful cooking techniques to use to prepare your meat. Love this! Keep the awesome Hubs coming!

Akhil Anil on March 01, 2012:

Excellent hub! I never knew pork had any health benefits at all. Votes Up!

Paul Edmondson from Burlingame, CA on March 01, 2012:

Wow. I love me some pork and this is awesome. Hat tip, possibly next week we'll have a new feature that I think you'll really like. Especially the way you can use it on Hubs like this. I really like the prep time:)

Related Articles