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UW Health SMPH
American Family Children's Hospital

Baked Italian Pork Chops

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Pork Chop and Wine Bake (pdf)

Serves 4



  • 4 center cut loin pork chops, well-trimmed, 5–6 ounces each
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup flour
  • 1 Tablespoon canola or olive oil
  • 1 large onion, thinly sliced
  • 1/8 teaspoon dried thyme leaves
  • 1/8 teaspoon dried rosemary, crushed
  • 3/4 cup white wine
  • 1/2 cup low sodium chicken broth or water


  1. Preheat oven to 350° (can also be cooked in a crock pot).

  2. Mix, salt, pepper and flour; then dredge pork chops in the mixture.

  3. Heat oil over medium heat in a non-stick pan, brown pork chops on both sides.

  4. Place in a 9 x 9 baking dish or crock pot. Cover with sliced onion.

  5. Combine thyme, rosemary, wine and broth or water; pour over pork chops.

  6. Cover and bake at 350° for 1–11/2 hours, or until fork tender. If you are using a crock pot, cook on low for 7–9 hours or high for 4–5 hours.


Nutrition Facts


Calories: 519 calories

Total Fat: 26 g

Saturated Fat: 8 g

Cholesterol:  139 mg

Sodium: 185 mg

Total Carbohydrates: 11 g

Fiber: 1 g

Sugar: 2 g

Protein: 51 g