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Pork Chops with Red Wine Reduction Sauce

Featured by Jason-Stephens Winery in the Gold Wine Club.
Pork Chops with Red Wine Reduction Sauce


The perfect pork chop! Although the meat is tender and juicy on its own, the added sauce with garlic and shallots take this recipe to the next level. Pair it with a Chardonnay from one of your recent monthly Wine Club shipments.

Yield: 4
Prep Time: 8 Minutes
Cook Time: 35 Minutes


• Four 8-ounce, bone-in pork rib chops
• Salt and freshly ground pepper
• All-purpose flour, for dusting
• 2 Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter
• 4 large shallots, sliced (1 ½ cups)
• ¼ tsp. anise seeds
• ½ cup dry red wine
• 1 cup chicken stock
• 1 tsp. minced garlic
• 2 tsp. tomato paste


Preheat the oven to 400 degrees.

Season the pork chops with salt and pepper and dust with flour. In a skillet, heat the oil until shimmering. Add the pork and cook over high heat for 1 minute. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes.

Transfer the chops to a baking sheet and bake in the over until an instant-read thermometer inserted at the thickest point registers 145 degrees, about 7 minutes.

Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes. Add the wine and reduce over moderately high heat to ¼ cup, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute longer. Season with salt and pepper.

Transfer the chops to plates and top with the sauce.

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