Ingredients
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4 pork chops
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1 tablespoon olive oil
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1/2-1 cup red wine
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1 (10 1/2 ounce) can cream of mushroom soup
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1 (4 ounce) can mushrooms, not drained
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1 (8 ounce) can tomato sauce
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1/2 cup water
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1/4 teaspoon garlic powder
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1 teaspoon dried rosemary
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1 teaspoon dried sage
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1 shallot, minced
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1 1/2 tablespoons dry onion soup mix
Instructions
- Salt & pepper chops, and brown in a wide, deep saute pan in 1 T of olive oil over medium-high heat.
- Remove to a plate & set aside. Saute the shallots in the pan for 2 min, then deglaze the pan w/ the wine. Keep over med-high heat until half of the wine has evaporated.
- Add all remaining sauce ingredients and stir well to combine.
- Place the chops in the sauce and cover with the sauce. Bring to the simmer, cover and let simmer over low heat for 1 hour.
- YOU CAN ALSO DO THIS RECIPE IN THE CROCK POT IF YOU LIKE - BROWN CHOPS, COMBINE ALL SAUCE INGREDIENTS INCL SHALLOTS & RED WINE - PUT CHOPS & SAUCE IN POT & COOK FOR 8 HOURS ON LOW OR FOR 4 HOURS ON HIGH.
- Serve over rice or noodles.