Pork Chops with Shallots Recipe

Name: Pork Chops with Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Season the pork chops with salt and pepper and dust with flour.
3
In a skillet, heat the oil until shimmering.
4
Add the pork and cook over high heat for 1 minute.
5
Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes.
6
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.
7
Meanwhile, add the shallots and anise to the skillet and cook over low heat, stirring, until softened, about 8 minutes.
8
Add the wine and reduce over moderately high heat to 1/4 cup, about 2 minutes.
9
Add the stock and reduce by half, about 5 minutes.
10
Stir in the garlic and tomato paste and cook for 1 minute longer.
11
Season with salt and pepper.
12
Transfer the chops to plates and top with the sauce.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Four 8-ounce bone-in pork rib chops, Salt and freshly ground pepper, All-purpose flour, for dusting, 2 tablespoons extra-virgin olive oil, and more.

Yes, Pork Chops with Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chops with Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions