Pork Chops in Red Wine Sauce

We opened a bottle of red wine recently that was not too bad or spoiled, but we would not have enjoyed drinking it. So off it went to the fridge as a cooking wine. It's been on my mind since that evening and then I remembered about pork chops that have been waiting for their destiny in the freezer. Perfect! I arranged an union here and I don't know if they fell in love with each other afterwards... ;o) But we sure fell in love with this dish - what a great combination! Caramelized onions gave sweetness to this dish, dry red wine added some tartness and richness and the pork chops were so soft after simmering in the sauce for a long time. You can skip chili flakes, but I like to add a little kick to my dishes and yet not make it too spicy.

10 pork chops (~1 kg) washed and dried 2 medium size onions finely chopped ~2 tbsp of English mustard ~2 tbsp of Worcestershire sauce lots of pepper powder ~1 tsp chili flakes (or to taste) salt to taste 1 cube of stock melted in one cup of hot water 1+ mug of red wine 2 tbsp of oil for cooking ~2 tsp of corn flour 1. Heat oil in a big pan (I used a big wok) and first brown the pork chops well on both sides. 2. In a bowl, mix stock, mustard, Worcestershire sauce and wine. 2. Add the onions to the pork chops and pour the liquid over it, finally, add pepper powder and chili flakes. Be careful with the salt as the stock you are using might be salty already. Mix it all, bring to a boil, reduce the flame, cover the pan and let it simmer for at least one hour. Check once in a while if there is enough liquid and taste for salt/pepper/chili flakes. 3. Once the pork chops are soft, take them out of the pan, increase the flame, add about 2 tsp of corn flour and mix it well till the sauce thickens. 4. Pour the sauce over the pork chops. It's done!

Bon appétit!