Pork Chops with Shallots


With lighter meats, pair the wine with the sauce (see our 7 Rules for Perfect Pairing). More Fast Meat Recipes

Pork Chops with Shallots
Photo: © Kana Okada
Total Time:
35 mins


  • Four 8-ounce bone-in pork rib chops

  • Salt and freshly ground pepper

  • All-purpose flour, for dusting

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon unsalted butter

  • 4 large shallots, sliced (1 1/2 cups)

  • 1/4 teaspoon anise seeds

  • 1/2 cup dry red wine

  • 1 cup chicken stock

  • 1 teaspoon minced garlic

  • 2 teaspoons tomato paste


  1. Preheat the oven to 400°. Season the pork chops with salt and pepper and dust with flour. In a skillet, heat the oil until shimmering. Add the pork and cook over high heat for 1 minute. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes. Transfer the chops to a baking sheet and bake in the oven until an instant-read thermometer inserted at the thickest point registers 145°, about 7 minutes.

  2. Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes. Add the wine and reduce over moderately high heat to 1/4 cup, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute longer. Season with salt and pepper. Transfer the chops to plates and top with the sauce.

Serve With

Sautéed red chard.

Suggested Pairing

This goes well with a Portuguese Red.

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