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Baked Pork Chops In Wine Sauce

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  Vegetable oil 1 Teaspoon
  Sliced onion 1⁄4 Cup (4 tbs)
  Diced celery 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Pork loin chops 12 Ounce, broiled until rare (2 In Number, 6 Ounce Each)
  Sliced mushrooms 1 Cup (16 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Basil leaves 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Water 18 Tablespoon (1 Cup Plus 2 Tablespoons, Divided)
  Tomato 1 Medium, blanched, peeled, seeded, and chopped
  Instant chicken broth and seasoning mix 1 Ounce (1 Package)
  Cornstarch 1 Teaspoon
  Chopped fresh parsley 2 Teaspoon

Preheat oven to 325°F.
In 10-inch nonstick skillet that has an oven-safe or removable handle heat oil; add onion, celery, and garlic and saute until translucent.
Add pork chops, mushrooms, wine, basil, salt, and pepper and bring liquid to a boil; cook for 2 minutes.
Stir in 1 cup water and the tomato and broth mix and return mixture to a boil.
Remove skillet from heat, cover, and transfer to oven; bake for 45 to 50 minutes.
In small cup or bowl combine remaining 2 tablespoons water with the cornstarch, stirring to dissolve cornstarch.
Return skillet to burner and stir in dissolved cornstarch; stirring constantly, bring to a boil and cook until mixture is thickened.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 741 Calories from Fat 325

% Daily Value*

Total Fat 36 g55.7%

Saturated Fat 10.9 g54.5%

Trans Fat 0.3 g

Cholesterol 234.8 mg78.3%

Sodium 789.4 mg32.9%

Total Carbohydrates 17 g5.6%

Dietary Fiber 2.9 g11.6%

Sugars 5.7 g

Protein 73 g145.7%

Vitamin A 41.8% Vitamin C 55.8%

Calcium 12.6% Iron 19.6%

*Based on a 2000 Calorie diet


Baked Pork Chops In Wine Sauce Recipe