Romano’s Macaroni Grill Chianti Pork Chop
If you never had Romano’s Macaroni Grill Chianti Pork Chop you should at least try it ones. This is a great copycat recipe. Here is a video clip how to make the Chianti Pork Chops, potatoes and broccolini. Below I show you how I made mine, with a few adjustments. Used olive oil instead of vegetable oil. Didn’t have the sprig of rosemary so used the dried ones. And of course the wine. To me it tasted just like at Romano’s Macaroni Grill.
Ingredients
- Olive oil
- 1 inch thick Pork Chop
- Mushrooms
- 2 cloves of garlic,thinly sliced
- 1 cup red wine
- ½ cup Chicken Stock
- Rosemary Sprig or 1 tsp rosemary
- ½ cup Honey
Instructions
- Season the pork chops with pepper and salt. Slice the garlic cloves, and take the stems of the mushrooms.
- In a preheated skillet add Olive oil. Sear the Pork Chop over medium heat on both sides for two minutes. Turn the chops and add the mushroom and sliced garlic, sear for two more minutes. If there is still oil left in the pan drain it. Add the red wine. My choice was Barefoot sweet red. Add the chicken stock and cover the pan, cook over medium heat for 2 minutes.
- Turn the pork chops over and add rosemary and the honey. Cover again, cook for two and half to three minutes. Your pork chops are done when the internal temp is 140-150 F. I should have taken the temp on the side of the pork chops that way you get a better reading. It won’t take you but 10 minutes to cook these chops. Take the chops out of the skillet. Turn the heat up and the sauce should reach a sort of glaze consistency.
*Below my Recipe Card. Click on picture save to your hard drive and print as a 4×6 picture.*
Romano's Macaroni Grill Chianti Pork Chop
Prep time
Cook time
Total time
If you never had Romano's Macaroni Grill Chianti Pork Chop you should at least try it ones. This is a great copycat recipe. Here is a video clip how to make the Chianti Pork Chops, potatoes and broccolini. Below I show you how I made mine, with a few adjustments. Used olive oil instead of vegetable oil. Didn't have the sprig of rosemary so used the dried ones. And of course the wine. To me it tasted just like at Romano's Macaroni Grill.
Author: Arrisje
Recipe type: Dinner
Cuisine: Italian/Copycat
Serves: 2
Ingredients
- Olive oil
- 1 inch thick Pork Chop
- Mushrooms
- 2 cloves of garlic,thinly sliced
- 1 cup red wine
- ½ cup Chicken Stock
- Rosemary Sprig or 1 tsp rosemary
- ½ cup Honey
Instructions
- Season the pork chops with pepper and salt. Slice the garlic cloves, and take the stems of the mushrooms.
- In a preheated skillet add Olive oil. Sear the Sear Pork Chop over medium heat on both sides for two minutes. Turn the chops and add the mushroom and sliced garlic, sear for two more minutes. If there is still oil left in the pan drain it. Add the red wine. My choice was Barefoot sweet red. Add the chicken stock and cover the pan, cook over medium heat for 2 minutes.
- Turn the pork chops over and add rosemary and the honey. Cover again, cook for two and half to three minutes. Your pork chops are done when the internal temp is 140-150 F. I should have taken the temp on the side of the pork chops that way you get a better reading. It won't take you but 10 minutes to cook these chops. Take the chops out of the skillet. Turn the heat up and the sauce should reach a sort of glaze consistency.
I loved it. I’ve never tried the dish at macaroni grill, but this was yummy. Thanks for the recipe.
You are so welcome. Glad you enjoyed it.
Don’t waste the cup of wine. The dish taste like wine and honey. ? Also wasted two very nice chops!
Did you have this dish before at Romano’s? Are you saying this recipe is not a good copy cat recipe? Sorry you didn’t like it.
I will try to make this tomorrow. Looks good
Let me know how yours turned out. You can upload a pic of yours.