I used this recipe as a guide to make red wine boneless pork chops. I skipped the bacon drippings, butter, bay leaf and carrots. I cooked the mushrooms in half a cup of red wine until they were soft and then put them in a bowl along with another cup of red wine, the garlic, parsley, 1/4 tsp salt, pepper, tomato paste, and sugar. I then browned the chops in a little bit of olive oil and poured the mixture over them. Cooked it all on medium low heat for about 20-30 minutes. The chops were extremely tender and flavorful. I was really impressed how the red wine tenderized the meat. I’ll have to try it with a roast some time. Thanks!
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I used this recipe as a guide to make red wine boneless pork chops. I skipped the bacon...