Rosemary Pork Loin Chops with Sweet and Sour Red Wine Sauce

Rosemary Pork Loin Chops with Sweet and Sour Red Wine Sauce

4.5 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 335.9
  • Total Fat: 14.6 g
  • Cholesterol: 65.8 mg
  • Sodium: 100.1 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 23.3 g

View full nutritional breakdown of Rosemary Pork Loin Chops with Sweet and Sour Red Wine Sauce calories by ingredient
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Introduction

Inspired by the grilled meats of Tuscany. Inspired by the grilled meats of Tuscany.
Number of Servings: 4

Ingredients

    1 lb pork loin chops (4-6), about 1-inch thick
    2 tsp minced fresh rosemary
    1/2 cup dry red wine (I used Zinfandel)
    1/2 cup balsamic vinegar
    1/4 cup wildflower honey
    2 tbsp water
    2 tsp light olive oil (ie: not extra virgin)
    coarse kosher salt and coarse black pepper, to taste

Directions

1. In a large, lidded skillet, heated over medium-high heat, add the oil.
2. Sprinkle meat with rosemary and some salt and pepper .
3. Add the meat to the hot skillet and sear on both sides; remove the seared meat to a plate (note: it does not have to be cooked all the way through because it will be finished in the reducing sauce).
4. Immediately pour into the skillet the wine, vinegar, honey, and water. Scrape up the little browned bits off the bottom of the pan. Allow the sauce to begin to simmer and season with a little pinch of salt and pepper.
5. Add the pork chops back to the skillet and place the lid on part of the way so the meat will cook while the sauce reduces. Cook until the meat is no longer pink and the sauce has reduced to a thick syrup.

Number of Servings: 4

Recipe submitted by SparkPeople user CAKKIEREE.

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Member Ratings For This Recipe


  • Incredible!
    I love this Rosemary Pork Loin Chops with Sweet and Sour Red Wine Sauce Recipe! Delicious! - 2/28/19

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  • Good
    Good - 7/3/18

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  • Incredible!
    This recipe was delicious! I made the mistake of pan searing it a little too long. Therefore, I wasn't able to cook it very long in the sauce or it would have gotten overcooked. As a result, my sauce didn't cook down into a syrup. I'll know better next time. - 3/8/17

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