Roasted boneless center cut pork chops with red wine– a super easy and delicious recipe to make when you have no inspiration on what to cook for dinner.
I don’t know about you, but I associate the roasted pork aromas with holidays, cold seasons and comforting foods. Pork is a relatively cheap meat to buy and I cook with it quite a bit.
Born in Eastern Europe, more precisely in Romania, I grew up eating pork. Pork is a popular item in the Romanian cuisine, therefore there are plenty of recipes to choose from.
This is a super easy and delicious recipe to make when you have absolutely no inspiration on what to cook for dinner. OR, it is the middle of the week and you have to come up with a fast dinner for your family.
You don’t need a lot of ingredients, it is easy to make, healthy and also very delicious. Serve it with a green salad and you are here for a feast. Leftovers are great too.
I make this recipe quite often and use different pork cuts. This time I made it with boneless center cut pork chops, but you can use anything you have available.
Also, I had a bottle of red wine sitting in the kitchen so I decided to use it up. I cook with wine quite a bit. I love the taste of roasted meat in the oven with a sauce made out of garlic, spices and red wine.
You can make this recipe for a special occasion or just for a regular dinner. It looks good and it is also delicious.
Serve the roasted meat with roasted or mashed potatoes, French fries, new potatoes with dill and butter, salad, steamed vegetables or anything you like. We had them with roasted vegetables and a red cabbage salad.
Suggestions for other pork recipes:
ROASTED PORK IN GARLIC TOMATO SAUCE- AN EASY DINNER
CHICKPEAS GREEN BEANS WITH PORK AND SPANISH CHORIZO
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Roasted Boneless Center Cut Pork Chops with Red Wine
Ingredients
- 8 boneless center cut pork chops count 2/person
- 1 onion sliced julienne
- 3-4 garlic cloves sliced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- salt and pepper to your taste
- 1 cup red wine your preference
- 2-3 tablespoons extra virgin olive oil sunflower oil works well too
Instructions
Preheat oven to 400F.
Lay the pork chops on a baking sheet big enough to accommodate the meat in one layer and sprinkle them generously with salt, pepper, thyme and rosemary on each side.
Slice an onion and toss it together with the meat.
Chop the garlic cloves in half and add them to the meat.
Add the oil and red wine.
Cover the baking dish tightly with foil and bake in the preheated oven for about 30 minutes.
Remove the foil and continue baking for another 10 minutes or until the internal temperature of the meat reaches 145F.
Serve with roasted potatoes, salad, roasted vegetables or anything you like.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 146 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 16mg Sodium: 50mg Carbohydrates: 3g Fiber: 0g Sugar: 1g Protein: 5g
Jessica says
So, I think 1 1/2 cups of red wine might be a bit too much. My porkchops are drowning in wine, it covered them almost to the top. Maybe just enough to cover the bottom of the baking dish would be better. Like 1/2 cup? Anyways, they’re about to come out of the oven so we will see how it goes!
The Bossy Kitchen says
Hi Jessica, I hope you liked the recipe. It is one of the most popular recipes on the blog and I never heard any complaints yet. However, I realize that people have pans that come in different sizes and this might be the problem that you had with the recipe. There are quite a lot of pork chops on my pan and the size I used it was something like 9x13inch. During the baking process the liquid partially evaporates and you want a little bit of sauce, therefore the amount of wine is not that bad. And if you have too much liquid left, you can also make a quick gravy out of it and solve the problem. Thank you for visiting though.
Shea says
The flavors were amazing, however my center cut chops were just slightly over 1/4″ thick and 4 ounces and I only cooked for 20 but I should’ve only done 10 and use my thermometer because they were SOOOOO TERRIBLY dry we couldn’t eat them. I did eat the WONDERFUL Wine, garlic, thyme and onion jus on my buttery red new potatoes! I think a pork loin roast would be a better cut for this. It was a PHENOMENAL Recipe!
The Bossy Kitchen says
I am happy you enjoyed the recipe! Come visit again, you might find some other easy recipes to try! Thank you for visiting!
Jami says
Turned out horrible. Dry dry dry. Baked for 35 minutes at 400 and we fed to the dogs.
The Bossy Kitchen says
Oh no! I am so sorry! Some people were complaining that it is too much wine and the pork chops are drowning in the liquid. You are complaining that they came out dry! I say on the recipe that you bake it for 35-40mins, but I also say that you need to check the internal temperature. It has to be 145F. Every oven is different so the time might not be the same.There are so many reasons they could come out dry. Could be the oven that is not maintaining the right temperature and everything bakes too much, could be the pork cut you used, or maybe the amount of wine was not enough. However, I am sorry you had a bad experience. I am sad, because this is one of the most popular recipes on the blog and people love it.