02 Aug Pork Chops With Apples in Port Wine Reduction Sauce Recipe
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. I am a big fan of a product named, ‘Better than Bullion’ which is found right next to your dried bullion cubes and chicken broth near your soup isle of the grocery store.
The product comes in a variety of flavors, I always have the chicken and beef flavor ready, and it truly makes sauces, stews and soups that much better. It is more economical than using canned chicken broth and similar products like this have been used secretly by restaurants for years. One day you should really try buying it, and then of course using it the next time you wish to make a sauce with your main dish such as a pan gravy. It truly enhances sauces easily making them taste way more complex.
So let’s get cooking! This recipe calls for 1-2 pork chops per person that are 1/2 – 3/4 inches thick. Depending upon their thickness, you may need to cook your pork chops longer, so do take note. Enjoy!
- 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 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.
You could easily substitute chicken breasts for this dish, and this easily dish is also perfect to serve when you have unexpected guests. I served my dish with oven roasted fennel with freshly grated parmesan cheese and steamed broccoli. Enjoy!