Johnny home means delicious, carnivorous creations.
I got some inspiration from one of my new cookbooks for this meal, but the sauce is my own! Pretty simple, and it would go wonderfully with chicken, or even tofu, too.
Cooking for my boyfriend is honestly probably my favourite pastime. It’s a dream come true being able to so enjoy serving the one I love this way!

Red Wine Braised Pork Chops


1 Tbsp olive oil

1/4 white onion, sliced

1/2 large carrot, ribboned

1/4 orange bell pepper, chopped

1/4 cup chopped asparagus

1 Tbsp butter or margarine

1 lb pork chops

2 Tbsp red wine vinegar

1 1/2 cups chicken broth

2 tsps thyme

1 tsp Basil

salt and pepper to taste

2 Tbsp mustard

1 Tbsp honey

Pan-fried broccoli and linguine, to serve


1. In large pot over medium heat, fry onion in oil until fragrant and translucent. Add carrot, pepper, and asparagus. Sauté until veggies are tender, about 7-8 minutes.

2. Add butter to the pan and a bit more oil. Place pork chop in pan; sear on all sides. Meanwhile, whisk together remaining ingredients, except broccoli and pasta; pour red wine vinegar mixture into the pan.

3. Bring to a boil; reduce heat to medium. Allow pork chop to cook about 5 minutes on each side.

4. Serve pork chops over pasta with broccoli, with juices from pan spooned on top and chipotle sauce, if desired.

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