Pork Chops in Red Wine

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4-6 good-sized pork chops
  • salt and freshly ground black pepper
  • flour
  • 2 tablespoons


Trim excess fat from pork chops; season them generously with salt and freshly ground black pepper; dust with flour and sauté gently in butter and olive oil until cooked through and brown on both sides.

Transfer the pork chops to a heated serving dish; pour excess fat from pan. Add finely chopped shallots and red wine to the pan, and cook slowly, stirring in all the crusty bits from side