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
- Sprinkle freshly cracked pepper on one side of pork chops and a little of the fresh thyme and set aside on a plate.
- Slice onion thinly while skillet heats up on medium heat.
- Drizzle maybe 1 tablespoon olive oil into hot skillet and add onions.
- Cook onions for 4-6 minutes, stirring frequently.
- While onions are cooking, mince up garlic and set aside.
- Once onions are cooked and slightly browned, take them out of the skillet, put in bowl and set aside.
- 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.
- If you chops are thicker than 3/4 inches, you will have to cook them longer.
- 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.
- While chops are cooking, peel and slice thinly your apple.
- Remove chops onto a plate and set aside.
- 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.
- Add port wine carefully to skillet, scrape bottom to remove brown bits. Add onions back to skillet. Let cook for two more minutes.
- 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.
- Pour mixture over your pork chops and dinner is ready.
- 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.