Drunken Stove Top Pork Chops
Drunken Stove Top Pork Chops is one of the easiest dinner recipes for busy families. This is low-maintenance cooking at it’s finest and seriously delicious with fall-apart-tender thin-cut pork chops. Even your kids will love it (don’t worry, the alcohol cooks off)!
Drunken Stove Top Pork Chops
Sometimes it feels like there is no time at all on weeknights, which I’m sure is the case with most American families. One thing that allows us to have a little more quality time is making foods that have minimal work at the beginning and then a bunch of downtime. Especially if that recipe also ends up tasting amazing. Enter: Drunken Skillet Pork Chops.
My mom is really great at coming up with recipes like this. And she’s always very generous in sharing them with me! So when she texted me and told me I had to try this awesome easy pork chop recipe she made up, I said of course and got to work.
I’m calling these Drunken Pork Chops because much like me, they love a good red wine. Now, I know some people aren’t into cooking with alcohol. If this is you that’s totally cool, no judgement, but this probably isn’t the recipe for you. I have many other recipes which do not include alcohol of any sort that you’ll love! That being said, don’t let the term “drunken” scare you. The alcohol actually cooks off leaving you with the most fantastically savory sauce!
If you’re ok with a little booze in your food, you will fall in love with these boneless pork chops. They have the most savory, delicious flavor that only wine can bring to a dish. And once you’ve done the ten minutes of work up front, you have a good hour of down time to hang with your kids or read a good book (or drink some of the leftover wine!).
Tips for making Red Wine Braised Pork Chops
- I used thin sliced pork chops for this because they become tender and delicious as they braise in that glorious wine sauce, but they don’t need to go forever the way thicker chops often do (I love most thin pork chop recipes for this reason!). If you make this with thick pork chops, it will still taste delicious, but it won’t be fall-apart tender.
- I’d assume you can do thick ones in the slow cooker. I haven’t tested this. I’ve heard from others that it won’t cook the alcohol out, but I’ve cooked other recipes in the slow cooker with wine and the booze definitely did cook out, so it could go either way. If you do try thick chops in the slow cooker (8 hours on low is what I’d do) please leave a comment and let me know how it works out and if the booze cooked out.
- Although I used boneless thin cut chops, you could totally make this with bone in pork chops as long as they’re thin cut for the same delicious results.
- I prefer to slice my onions into thin rings because I think they look pretty in rings. I go with a thin slice because as it all braises, they kind of melt into the sauce and eventually melt in your mouth. This takes the whole stopping-it-up-with-bread thing to a whole other delicious level.
- Speaking of bread, please promise me you’ll eat this with a crusty loaf of bread because that sauce is amazing and basically begs for bread to dip in it. This sauce is so tasty that you may find yourself strongly considering drinking it with a straw. No judgement. I live that life.
- Make sure you give this a full hour of braising. You can go in and stir it once in a while but leave it covered and let it work it’s magic.
- If you prefer a thicker gravy you can totally thicken it with a slurry made with a combo of a few tablespoons of flour (or cornstarch) and water. Add it about 10 minutes before the end of the cooking time.
- It makes 8 thin pork chops which is a good amount for our little family, with leftovers for me to bring for lunch (or J, if he wants to battle with me over who gets them!). It could easily feed four adults if you’re not concerned with having leftovers.
Drunken Stove Top Pork Chops
Prep Time
10 mins
Cook Time
1 hr
Inactive time
1 hr
Total Time
1 hr 10 mins
Drunken Stove Top Pork Chops is one of the easiest dinner recipes for busy families. This is low-maintenance cooking at it's finest and seriously delicious with fall-apart-tender thin-cut pork chops. Even your kids will love it (don't worry, the alcohol cooks off)!
Course: Main Course
Cuisine: American
Keyword: stove top pork chops
Ingredients
- 3 Tablespoons olive oil, divided
- 8 thin-cut boneless pork chops (mine were around 1/4 inch thick- you can also use bone-in as long as they're thin cut)
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 medium onion, sliced into thin rings
- 2-3 cloves fresh garlic, smashed
- 1 cup red wine
- 1 14.5 ounce can beef broth (you can also use chicken broth if that's what you have on hand)
- 2 Tablespoons tomato paste
- Water (optional)
Instructions
- In a large skillet, heat 2 Tablespoons olive oil over medium-high heat.
- Pat the pork chops dry with paper towel and season well with salt and pepper on both sides.
- In batches, sear each chop until browned on both sides, about 1-2 minutes per side and then place them into a side plate. Make sure you don't overload the pan!
- Once all the pork chops are browned and out of the pan, add the remaining Tablespoon of oil and then add sliced onion and smashed garlic.
- Season them with salt and pepper to taste and saute them stirring constantly for a minute or two.
- Next, add the wine to the pan and scrape up the brown bits with a wooden spoon to deglaze the pan.
- After the wine has simmered for a minute or two, add broth and tomato paste. Stir well to combine and add the pork chops back into the pan. Bring it to a boil.
- Once boiling, reduce the heat to medium, cover and simmer for an hour, stirring periodically. If it starts to dry out, add a little water (I didn't run into this issue). Serve immediately after the hour is up.
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