While touring beautiful wine country in Yountville and St. Helena, we had the opportunity to visit some amazing wineries & pick up some interesting cult wines. That means it is time for tons of cooking with wine! Today’s recipe comes from one of our favorite cookbooks. Its a romantic, date night kind of recipe. The kind where you light some candles, spend forever making it together, then linger over dessert or wine for hours. I usually make a chocolate souffle for dessert. Recipe to come!
This is easily the most complicated recipe that we make. There are definitely a lot of steps to it and a lot of ingredients which is why we make this once a year and cook it together. Ben has some really great knife skills so he always takes care of chopping up the herbs to get that beautiful, fine blend to coat the pork chops. I’m in charge of the timeline and making sure that everything happens when it’s supposed to.
This recipe tastes amazing with a good after dinner port or a big, bold red wine. We picked up a delicious red wine from Frog’s Leap Winery to use and it turned out beautifully, but you can use whatever your favorite it. Just make sure to serve the rest of the bottle at dinner!
For my non wine or non drinking readers, use pomegranate juice! It has the same amount of acidity as a lot of citrus and will add the zing and slight sweetness that you need in order to nicely glaze the pork chop. You can also opt for grape juice or cranberry juice, but pomegranate juice is a great complement to the fresh herbs without being too sweet. Make sure you get 100% juice, with no added sugar or you can end up with a burnt, caramelized exterior.
- 1 apple peeled, halved, cored
- 2 teaspoons coarsely chopped fresh rosemary leaves
- 2 teaspoons coarsely chopped fresh thyme leaves
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground pepper
- Two 1-inch thick pork rib chops
- 2 tablespoons butter
- Large pinch of sugar
- 2 tablespoons plus 1/2 cup tawny port or bold red wine
- 1/2 cup chicken broth
- Slice the apple halves from top to bottom into 1/2 inch thick slices.
- Place the herbs and salt and pepper on a large plate & mix with your hands.
- Dredge the pork chops in the mixture, pressing the herbs into the meat.
- Melt 1 tablespoon of the butter in a large, heavy skillet over medium heat.
- Stir in the sugar and 2 tablespoons of the port.
- Let the ingredients meld together for 1 to 2 minutes.
- Add the apples and let them cook, turning them periodically, until they are golden and soft in texture, about 10-12 minutes.
- Transfer the apples to a plate lined with wax paper so they don't stick.
- Add the remaining tablespoon of butter to the skillet over medium heat.
- Let the butter brown slightly, then add the pork chops.
- Cook the pork chops for 5 to 6 minutes per side, or until they are browned and firm to the touch but slightly pink inside.
- Put the pork chops to the side.
- Add the 1/2 cup port and chicken broth to the skillet; turn up the heat so it reduces quickly letting the sauce simmer.
- When the sauce has thickened and reduced by half, after about 2 to 3 minutes, add the pork chops and apples back to the skillet.
- Turn to coat both in the sauce, then place each chop on a plate.
- Spoon the apples and juices over the meat, and serve.