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Grilled Berkshire Pork Chops with Merlot Sauce - Scott Johnson


Recipe Courtesy of Scott Johnson. The Merlot sauce is savory and incredible. The Sweet potatoes pictured are not in the recipe below.

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Rate this recipe 4.2/5 (17 Votes)


  • Merlot Sauce:
  • 3 cups beef broth
  • 1 cup Merlot wine
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • Kosher salt and freshly ground black pepper
  • Pork chops:
  • 4 (4-ounce) pork chops
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil


Servings 2
Preparation time 20mins
Cooking time 58mins
Adapted from


Step 1

Merlot sauce:
1. Combine the broth and wine in a saucepan.
2. Bring to a simmer over medium heat then reduce by one third.
3. In a small bowl whisk the cornstarch with 1/4 cup water until smooth. 4. Whisk the cornstarch mixture into the simmering sauce.
5. Continue whisking until the sauce thickens.
6. Season with salt and pepper and keep warm over low heat.

Pork chops:
1. Heat a cast iron skillet or grill pan over high heat.
2. Season the pork with salt and pepper.
3. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side.
4. Remove chops to a platter and cover with foil. Allow to rest for 5 minutes.
5. Spoon sauce on and around the chops and serve.


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