Serve this great-tasting pork chop dish with mashed or baked potatoes and your favorite veggies. This pork chop bake is easy to put together and bake, and the sauce is amazing. To increase the amount of sauce, see the tips below the recipe.
- 2 tablespoons extra virgin olive oil
- 4 to 6 pork chops, about 1-inch thick
- kosher salt and freshly ground black pepper
- 1 large onion, thinly sliced
- 1/8 teaspoon dried thyme leaves
- 1/8 teaspoon dried rosemary, crumbled
- 3/4 cup dry white wine (I used sauvignon blanc)
- 1/2 cup chicken broth, low sodium
- 1 teaspoon cornstarch
- 1 tablespoons water
- 1 teaspoon butter
- Heat the oven to 350 F (180 C/Gas 4).
- Heat the olive oil in a large skillet or saute pan over medium heat.
- Sprinkle the pork chops lightly with salt and pepper. Brown the chops on both sides, about 8 to 10 minutes total. If the skillet is not oven safe, arrange the pork chops in a baking dish that is large enough to hold the chops in one layer. Cover with sliced onion.
- In a bowl combine the thyme and rosemary with wine and chicken broth; pour over pork chops.
- Cover the pan with a lid or cover the baking dish tightly with foil and bake for 1 to 1 1/2 hours, or until the pork is fork tender.
- Remove the pork and onions to a serving platter and keep warm.
- Use a gravy separator to remove the excess fat from the liquids. Strain the liquids into a saucepan or back into the skillet and place it over medium-high heat. Bring the juices to a boil and boil for 1 minute to reduce slightly and concentrate the flavors.
- In a small cup or bowl, whisk the cornstarch with the 1 tablespoon of water until smooth. Stir into the juices and continue cooking until thickened. Whisk in 1 teaspoon of butter and stir until melted. Spoon over the pork chops and onions.
Tips and Variations
To increase the sauce, use 1 cup of wine, 3/4 cup of chicken broth, and 1 1/2 teaspoons of cornstarch for thickening.
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