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Wine-baked pork chops

Tue, 02/05/2008 - 12:11pm — Coyote
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Summary

Yield
Source

Coyote

Prep Time15 minutes
Recipe Keywordswine

Description

Oven-cooked pork chops, flavored with red wine and onion.

Ingredients

  • 6 Pork Chops
  • 1 c Red Wine
  • 1 Large Onion
  • taste onion powder
  • taste Garlic Powder
  • taste black pepper
  • 1 T Soy Sauce
  • 1 T Olive Oil

Instructions

Preheat your oven to 350 degrees F.

Slice the onion so that it falls into rings.

Drizzle a thin layer of olive oil into the bottom of a glass baking dish, and lay the onion slices out so that they cover the bottom, making a "bed" for the pork chops. Lay the pork chops out on top of the onions in a flat layer.

Splash the red wine out over the pork chops, allowing it to settle around them in the bottom of the baking dish, but being sure to pour it over the top of the chops as well. It doesn't need to cover anything - it just needs to settle under the chops.

Sprinkle soy sauce over the top of the chops, then liberally coat them with onion powder, garlic powder and black pepper (or to taste).

Cover the baking dish with foil and bake in oven at 350 degrees for approximately one hour. Check periodically to be sure that all liquid has not evaporated. If it has, add a small amount of water.

Notes

People often purchase "cooking wine" or "cooking sherry" for use in cooking. I prefer not to cook with any wine that I would not drink. Cooking wine does not need to be of the highest quality, but I do believe it should be drinkable by itself.

I normally prefer to use fresh garlic and onions rather than the dried, powdered sort, but when oven-cooking meat, I often use the dried powders instead of, or addition to, their fresh counterparts, in order to make a sort of light "crust" of spices. If you prefer, you can use finely-minced/crushed fresh onion and garlic to top the chops in this recipe instead of powder.