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Port Wine Sauced Pork Chops
1 1/2 tbsps. flour
3 tsps. cumin
1/2 tsp. salt
1/2 tsp. pepper
4, 3/4 inch thick pork shops
2 tbsps. olive oil
1 tbsp. butter
1/2 cup chopped onions
4 garlic cloves, sliced
pinch chopped fresh thyme
3/4 cup canned pitted prunes, reserve 1/4 cup the juice
1/4 cup port wine
chopped parsley, optional
In a dish, mix flour, cumin, salt and pepper. Dust the chops, pat off all of the excess flour, must be lightly floured.
Brown the chops in olive oil and butter, 3 to 4 minutes per side. When they are done, put them on a dish and cover them tightly with foil, they will continue to cook a bit.
Drain the oil from pan, leaving the crusty drippings from the chops. Add 2 tsps. new olive oil. Saute onions and garlic, stirring well, until soft, 3 to 4 minutes. Add fresh thyme, pull from stem and chop and the port. Stir a bit. Add the prunes, reserved 1/4 cup of the prune juice and 1/4 cup of a good beef stock. Bring this to a boil until the sauce reduces somewhat. Add more juice or stock if it becomes too thick. Check the seasoning for salt and pepper.
Put the chops into the sauce and heat through, covered, about 2 to 3 minutes. Transfer the chops to a plate and pour the sauce over the top.
Serves 4.
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Port Wine Sauced Pork Chops
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Category: Recipes
Prep Time: Cook Time: Total Time:
Port Wine Sauced Pork Chops
1 1/2 tbsps. flour
3 tsps. cumin
1/2 tsp. salt
1/2 tsp. pepper
4, 3/4 inch thick pork shops
2 tbsps. olive oil
1 tbsp. butter
1/2 cup chopped onions
4 garlic cloves, sliced
pinch chopped fresh thyme
3/4 cup canned pitted prunes, reserve 1/4 cup the juice
1/4 cup port wine
chopped parsley, optional
In a dish, mix flour, cumin, salt and pepper. Dust the chops, pat off all of the excess flour, must be lightly floured.
Brown the chops in olive oil and butter, 3 to 4 minutes per side. When they are done, put them on a dish and cover them tightly with foil, they will continue to cook a bit.
Drain the oil from pan, leaving the crusty drippings from the chops. Add 2 tsps. new olive oil. Saute onions and garlic, stirring well, until soft, 3 to 4 minutes. Add fresh thyme, pull from stem and chop and the port. Stir a bit. Add the prunes, reserved 1/4 cup of the prune juice and 1/4 cup of a good beef stock. Bring this to a boil until the sauce reduces somewhat. Add more juice or stock if it becomes too thick. Check the seasoning for salt and pepper.
Put the chops into the sauce and heat through, covered, about 2 to 3 minutes. Transfer the chops to a plate and pour the sauce over the top.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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