Imagine transforming an ordinary dinner into a restaurant-worthy experience with just a few simple ingredients and a splash of wine. These Napa Valley Pork Chops aren't just a meal; they're a flavor-packed journey that will transport your taste buds straight to the sun-drenched vineyards of California. With a luxurious red wine marinade and perfectly seared meat, this recipe promises to elevate your home cooking from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 pork chops
- 1/2 cup red wine
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp rosemary
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Remove pork chops from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- In a medium mixing bowl, whisk together red wine, olive oil, minced garlic, rosemary, salt, and pepper to create a marinade.
- Place pork chops in a shallow dish and pour marinade over them, ensuring each chop is evenly coated. Let marinate for 15-20 minutes at room temperature.
- Preheat a large cast-iron skillet or grill pan over medium-high heat. Remove pork chops from marinade, allowing excess to drip off.
- Pat the pork chops dry with paper towels to ensure proper searing and caramelization.
- Place pork chops in the hot skillet and cook for 5-6 minutes on each side, or until internal temperature reaches 145°F (63°C).
- Remove pork chops from heat and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Optional: While resting, reduce remaining marinade in the skillet to create a quick pan sauce by simmering for 2-3 minutes.
- Serve hot, optionally drizzled with reduced marinade and garnished with fresh rosemary sprigs.
Tips
- Temperature is Key: Always let your pork chops come to room temperature before cooking to ensure even heat distribution and a perfectly juicy result.
- Pat Dry for Perfect Sear: Remove excess moisture from the pork chops with paper towels to achieve that gorgeous golden-brown crust.
- Don't Overcrowd the Pan: Cook pork chops in batches if necessary to maintain high heat and prevent steaming.
- Use a Meat Thermometer: For foolproof doneness, aim for an internal temperature of 145°F (63°C).
- Resting is Crucial: Allow the meat to rest for 5-7 minutes after cooking to let the juices redistribute, ensuring maximum tenderness.
- Bonus Tip: The marinade can be reduced into a delicious pan sauce that adds an extra layer of flavor to your dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 30g
Fat: 25g
Saturated Fat: 7g
Cholesterol: 95mg
