1/3 Cup All-purpose Flour
1 1/2 Teaspoons Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Cinnamon, Ground
4 Each Pork Chops (8 Oz Ea)
3 Tablespoons Olive Oil
1 Cup Dry Red Wine (cabernet or Merlot)
1 3/4 Cups Chicken Stock
1 1/2 Cups Dried Fruit - Assorted, Prunes, Apricots, Cherries
Instructions
Preheat oven to 400 degrees. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set aside 2 tablespoons. Sprinkle remaining flour mixture over port chops, turning to coat; shake off excess.
Heat oil in large ovenproof skillet over medium heat until hot but not smoking. Add pork chops, and brown well, 3 to 4 minutes per side. Transfer skillet to over; roast port chops until they are cooked through, about 5 minutes more
Transfer pork chops to a plate; cover to keep warm. Place skillet over high heat; add wine, and deglaze, scraping up browned bits on bottom. Whisk reserve flour mixture into stock; pour into skillet while whisking mixture in pan. Stir in dried fruit. Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more. Season with salt and pepper; serve over port chops. I also baked a couple of apples to have with the pork chops.
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Yields: 4 Servings
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