4-Hour Red Wine Slow-Cooked Pork Chop Roast

This recipe is designed for a beautifully tender, bone-in pork chop roast, slow-cooked in a rich blend of red wine and savory aromatics. The initial dry brine and high-temperature sear lock in flavor, resulting in an incredibly moist roast with a fantastic crust.

Ingredients:

For the Roast:

• 1 (approx. 3.5 lb) bone-in pork chop roast (4 bones)
• 2 tsp coarse kosher salt (for dry brining)
• 1 tsp black pepper (for dry brining)
• 2 tbsp neutral oil (canola or vegetable) for searing

Savory Dry Rub:

• 1.5 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 1 tbsp paprika (sweet or smoked)
• 1-2 tsp brown sugar (optional)

Aromatics & Braising Liquid:

• 1 large yellow onion, roughly sliced
• 1 cup large-cut carrots (or 2-3 large carrots, roughly chopped)
• 4-6 cloves garlic, smashed or roughly chopped
• 1/2 to 3/4 cup dry red wine (Merlot, Cab, or Pinot Noir)
• 1/2 to 3/4 cup low-sodium chicken broth
• 1 tsp Worcestershire sauce (optional)

Instructions:

The night before, dry brine the pork roast by patting it dry and rubbing it with the coarse salt and pepper; place it uncovered in the fridge overnight. Before cooking, combine all ingredients for the Savory Dry Rub, then pat the roast dry again and rub the spice blend liberally onto all surfaces, pressing it into the meat.

Preheat your convection oven to 325ºF. Heat the neutral oil in a large Dutch oven or oven-safe pot over medium-high heat until shimmering. Sear the pork roast on all sides until deeply browned, about 2-3 minutes per side. Remove the roast and set it aside.

Add the sliced onions and carrots to the Dutch oven and sauté them in the rendered pork fat and oil for 3-5 minutes until they begin to soften. Add the red wine to the pot, scraping up all the flavorful browned bits (fond) from the bottom of the pan with a wooden spoon. Let the wine bubble and reduce slightly for 1 minute. Add the smashed garlic, chicken broth, and Worcestershire sauce (if using).

Place the seared pork roast on top of the vegetables in the braising liquid. Cover the Dutch oven tightly with a lid or heavy-duty aluminum foil. Transfer the pot to the 325ºF convection oven and cook for 2 hours and 15 minutes. Covering the roast traps the steam, ensuring the meat becomes incredibly tender.

Remove the lid or foil from the pot. Return the roast to the oven, uncovered, for the final 1 hour and 45 minutes. This allows the surface moisture to evaporate, developing a rich, dark crust on the exterior of the pork. The final internal temperature should register 195ºF to 205ºF for optimal fork-tender results.

Remove the roast from the oven, transfer it to a cutting board, and cover it loosely with foil.

Let it rest for at least 15-20 minutes before carving and serving with the resulting pan sauce and braised vegetables.