Pork Chops With Appled Port Wine Sauce Recipe

How to make it

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• 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.