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Pork Chops With Apples in Port Wine Reduction Sauce Recipe

May 30, 2008

Easy quick dinner made up in a flash, serve this up with a veggie or salad. Healthy, tender and oh so good tasting, I was surprised how quickly it all came together. Double recipe for a family of four.


  • 1-2 pork chops per person 3/4 inch thick – at near room temperature
  • 1 large apple – use a granny smith or red delicious
  • salt and pepper
  • 1 large onion sliced thinly
  • 3 garlic cloves
  • 1/3 cup port wine (I used Sandeman’s)
  • 1/2 cup water
  • 1/2 teaspoon ‘better than bullion paste’ chicken flavor (optional)
  • 1 teaspoon freshly dried thyme
  • olive oil and a little butter
  • 1 skillet
  • 1 bowl


  1. Sprinkle freshly cracked pepper on one side of pork chops and a little of the fresh thyme and set aside on a plate.
  2. Slice onion thinly while skillet heats up on medium heat.
  3. Drizzle maybe 1 tablespoon olive oil into hot skillet and add onions.
  4. Cook onions for 4-6 minutes, stirring frequently.
  5. While onions are cooking, mince up garlic and set aside.
  6. Once onions are cooked and slightly browned, take them out of the skillet, put in bowl and set aside.
  7. Put skillet back on heat, add a little olive oil and a teeny amount of butter and place your pork chops (spiced side down into hot skillet. Cook 3 minutes on each side.
  8. If you chops are thicker than 3/4 inches, you will have to cook them longer.
  9. Chops are done when they have just lost their pinkish color. They will continue to cook a bit once out of the skillet. Sprinkle salt, pepper and additional thyme on the other side of unseasoned chops once you have turned them over in your skillet.
  10. While chops are cooking, peel and slice thinly your apple.
  11. Remove chops onto a plate and set aside.
  12. Add apple to skillet and let brown, stirring frequently, let cook for 3-5 minutes, add a little butter if you have to. Add garlic and let cook ONE minute only, you do not wish to burn the garlic.
  13. Add port wine carefully to skillet, scrape bottom to remove brown bits. Add onions back to skillet. Let cook for two more minutes.
  14. Add bullion paste, and water and let reduce by a half. Add one small pat of butter to remaining sauce…taste for any need of salt or pepper.
  15. Pour mixture over your pork chops and dinner is ready.
  16. I was in such a hurry to eat this amazing dinner, I didn’t take a photo which is unusual for me…. 🙂 – photo is from deliaonline, but looks very close to what my dinner looked like before I chowed down.
2 Comments leave one →
  1. tom permalink
    February 9, 2009 5:38 pm

    It looks as thought the pork chops are being cooked twice, look at #7 where you say cook 3 minutes 11 and 12on each side, then look at #11 and #12, unless of course you have 3 sided shops. However this recipe does sound very tasty and I wlll try it.

  2. chefmaven permalink
    February 9, 2009 6:18 pm

    Thanks Tom!

    I have since corrected the one line – that may have confused people….

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