Recipe

Pork Chops With Appled Port Wine Sauce Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 6 months ago 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. Prep:5m Cook:20m Servings:2	Divalisciou
	easy super quick onions apple pork chop dinner ideas

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notyourmom

bluewatera

chefmeow

warsawnan

auntybea

zena824

Ingredients

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 sadelmann's - sp?)

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

Directions

Sprinkle freshly cracked pepper on one side of pork chops and a little of the 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 for 4-6 minutes, stirring frequently.

While onions cooking, mince up garlic and set aside.

Once onions are cooked and slightly browned, take out of skillet and 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.

While chops are cooking, peel and slice thinly your apple.

Turn chops and let brown on the other side.

Remove chops onto a plate.

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.

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Comments

chefmeow 1 year, 6 months ago said:
Yummy. This sounds fantastic. You have my 5. Great post.

zena824 1 year, 6 months ago said:
Delicious..We eat pork chops alot... always looking for a different way to fix them...Thanks...

bluewaterandsand 1 year, 6 months ago said:
I am getting the chops out of freezer right now! Sounds great!

pat2me 1 year, 6 months ago said:
This sounds very similar to a chop dish I had with fig instead of apple at Carrabba's. I just have to try this, I know I'd love it! Thanks!

auntybea 1 year, 6 months ago said:
Yum, yum, looks delicious!

pointsevenout 1 year, 2 months ago said:
Does it matter if it is bone-in or butterfly chops?

warsawnan 1 week ago said:
Made a big batch of this the other night, and it was delicious! I had 2 chops leftover, sliced them up thin and served it over rice with the leftover port wine sauce over the top.

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