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UW Health SMPH
American Family Children's Hospital

Pork Chop and Wine Bake

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Pork Chop and Wine Bake (pdf)


  • 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



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


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


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


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


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


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.


Makes 4 servings


Nutritional Details


Per serving (one chop)

Calories: 262

Fat: 7.25 gm

Saturated Fat: 1.5 gm

Carbohydrates: 7.5 gm

Sodium: 489 mg

Fiber: 0