Baked Pork Chops in a Red Wine Reduction Sauce

I love the flavor that wine adds to sauces, particularly to tomato sauce. When a liquid, such as wine, is reduced, it is simply boiled down until the flavors are concentrated into a smaller volume. I used a few basic ingredients to create a sauce that took only minutes to prepare, but it had a flavor like it had simmered all afternoon. I used pork chops, but this would also be great with chicken.

Baked Pork Chops in a Red Wine Reduction Sauce

4 boneless pork chops
3 tbsp olive oil
1/2 onion, chopped
1 bell pepper, chopped
1 to 1/2 cups red wine, divided
1 - 15 oz can tomato sauce
1 - 1/2 tsp basil
salt and pepper to taste

Heat oil in a skillet and lightly brown the pork chops. Set aside. Saute onion and bell pepper in the skillet until tender. Add 3/4 cup of the wine and cook on medium for about 6-7 minutes, stirring constantly and scraping the pan drippings. Once the wine has reduced and thickened, add the tomato sauce, remaining wine, basil, salt, and pepper. You ca increase the basil to taste, if needed. Fresh basil would be even better. Simmer for about 10 minutes. Place pork chops in a greased baking dish. Pour sauce over the chops and bake at 350 for about 30 minutes.

Brown the pork chops in olive oil:

Saute the onion and garlic in the pan drippings. Add a little more oil if needed:

Add wine and cook over medium heat, stirring constantly:

Reduce until thickened:

Add sauce and seasonings and simmer. Then pour over pork chops and bake at 350 for about 30 minutes:I served it with rice and peas. The sauce had a very rich wine flavor.

And it was super easy.