A delightful twist on classic smothered pork chops, this recipe enhances the flavors with a rich and aromatic sauce.
Season the pork chops with salt and pepper on both sides.
Let the pork chops sit for a few minutes after seasoning to absorb the flavors.
Heat half of the olive oil in a wide, deep sauté pan over medium-high heat and brown the pork chops on both sides.
Ensure the pan is hot before adding the pork chops to achieve a good sear.
Remove the pork chops from the pan and set aside.
Place the pork chops on a plate to catch any juices for later.
Add the remaining olive oil to the pan and sauté the shallots until softened, about 2 minutes.
Stir frequently to prevent the shallots from burning.
Deglaze the pan with the red wine, scraping up any browned bits from the bottom.
Allow the wine to reduce slightly to concentrate its flavor.
Add the mushrooms, tomato sauce, water, garlic powder, rosemary, and sage to the pan, stirring to combine.
Mix well to ensure the herbs and spices are evenly distributed.
Return the pork chops to the pan, nestling them into the sauce. Cover the pan and simmer over low heat for 1 hour.
Check occasionally to ensure the sauce doesn't reduce too much; add a splash of water if needed.
Serve the pork chops with the sauce over your choice of rice or noodles.
Garnish with fresh herbs for an added touch of color and flavor.
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