Roasted boneless 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 can absolutely make this recipe for a romantic dinner as well or on a Sunday meal.
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.
If you love oven roast pork chops, you’ll obsess over how delicious and super easy they are to make.
I make this recipe quite often and use different pork cuts. This time I made it with boneless center cut pork chops.
I regularly cook boneless pork chops because they’re inexpensive, low in fat and high in protein. They are also versatile and can be grilled, roasted or fried.
I cook with wine quite a bit and I also 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 works to feed a crowd if you plan on the right amount of meat per person.
How Thick the pork chops should be and how long do I cook them:
As I said before, I used boneless center cut pork chops.
However, the thickness of the pork chop matters and can make or break the recipe. I prefer a pork chop that is about 1/2 to 1 inch thick. Anything thinner or thicker than that will require a different cooking time.
If you use thin pork chops and bake them in the oven for 30 minutes, you will dry the life out of them.
If you go with a pork chop thicker than 1 1/2 inch, it will require more minutes in the oven.
For that matter, I do recommend you to use a thermometer. The cooked pork chop should have an internal temperature of 140-145F to be safe for consumption.
My recipe gives you an approximate cooking time based on my experience in the kitchen. However, it is up to you to adjust that time, based on your environment and experience in the kitchen.
As someone told me once, you need to build a relationship with your oven, before you start baking like a pro.
How to make these Roasted boneless pork chops with red wine:
Preheat the oven to 400F.
I used a 9×13 inch baking pan.(Come visit my “one stop shop” on Amazon for more fun and useful products) .You will need a pan the size I used, or one big enough to accommodate the meat in one layer.
Calculate one or two pieces per person, based on the size of the pork chop.
Sprinkle the pork chops generously with salt, pepper, thyme and rosemary on each side.
Slice a medium 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. See how pretty the pan looks already? Yum!
Cover the baking dish tightly with foil and bake in the preheated oven for about 30 minutes.
Uncover the pan and return it to the oven for another 10 minutes.
The liquid will slightly reduce, the onion will caramelize and the pork chops will nicely brown.
Check the internal temperature of the pork chops and make sure it is 145F.
It definitely looks awesome, don’t you think? And the smell…oh my, the smell of roasted meat is divine!
While the pork chops were in the oven I made some mushrooms with garlic and served them as a side dish, with a glass of red wine.
This was a simple meal that did not require a lot of preparation and it was everything we needed for a Saturday dinner.
Mushrooms are not a must for this recipe, we like them and they were also available in my fridge, so I used them.
You can serve roasted or mashed potatoes, French fries, new potatoes with dill and butter, salad, steamed vegetables or anything you like.
In the fall, roasted squash is awesome or a red cabbage salad.
What do you think? Looks good, right?
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 Pork Chops with Red Wine
Roasted boneless pork chops with red wine- a super easy and delicious recipe to make when you have no inspiration on what to cook for dinner.
Ingredients
- 8 boneless pork chops count 2/person
- 1 medium onion sliced julienne
- 3-4 garlic cloves sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 1/2 cups red wine your preference
- 2-3 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 400F.
- Lay the pork chops on a 9x13 baking pan or a pan 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 aluminum foil and bake in the preheated oven for about 25-30 minutes.
- Remove the foil and continue baking for another 5-10 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:
4Serving Size:
1Amount Per Serving:Calories: 810Total Fat: 48gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 206mgSodium: 770mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 74g
Ema says
This is one of the best articles ever. So many details and even a video. Great job I cant wait to cook this by myself. Thank you.
Susan says
Everything about this was good except the texture of the pork chop, I prefer my pork chops to be fork tender, but these had to be cut with a knife and were hard to eat.
Maybe next time I’ll try this, but in the pressure cooker.
The Bossy Kitchen says
Hi Susan, The pork cut and the thickness of it are very important in this recipe. If you use a 1/2 inch thick pork chop for example, as I explained in the article, the meat should be quite tender. Maybe it was supposed to be in the oven a little bit longer? Sometimes, it happens with different cuts. Covering the meat with foil it also mandatory if you are looking for tenderness. Sorry it did not work for you as you expected.