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Sunday Suppers with Lunchbox Love – Merlot Mushroom Pork Chops

This looks like a yummy back-to-school dinner! Most ingredients I already have on-hand. I always keep a cooking wine in the cabinet so I don’t have to open a whole bottle of wine if I don’t want to. I hope this becomes a ew favorite and you can add it to your rotation on meals!

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  • 4 bone-in rib/center cut pork chops
  • 3 tbs butter
  • ½ cup flour
  • 1 tsp salt
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • 8 oz fresh mushrooms, sliced in half
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup merlot (white or regular)
  • ½ cup heavy cream


  1. Mix the flour, ½ tsp salt, garlic powder and ¼ tsp of pepper to make seasoned flour. Place on a plate (makes dredging easier). Dredge pork chops in seasoned flour.
  2. Heat a large (12-inch or bigger) skillet over medium-high heat. Add 2 tbs butter (it will brown, it’s OK).
  3. Brown pork chops on both sides–you may have to brown in shifts if you use a smaller skillet. Remove browned chops and set aside.
  4. Add the remaining 1 tbs of butter and lightly saute the mushrooms and garlic.
  5. Deglaze pan with the merlot, scraping up all the browned bits at the bottom of the pan.
  6. Add the additional ½ tsps of salt/pepper if necessary.
  7. Place pork chops back in the pan with the sauteed mushrooms and garlic.
  8. Heat the merlot to boiling, cover and reduce heat to low. Cook for 20-25 minutes.
  9. Remove chops and mushrooms to a serving platter; cover and keep warm while making sauce.
  10. Turn heat under skillet up to medium-high. Stir in the ½ cup heavy cream. Simmer until sauce is reduced by 25% (about 5 minutes).
  11. Pour sauce over chops and mushrooms on serving platter.

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