Warning: You’re going to want to drink this sauce. Instead, serve the pork over rice or quick-cooking polenta to soak up every last drop.
Kimberley Hasselbrink is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to firstname.lastname@example.org.
Pork Chops in Port Wine Sauce
1 medium shallot, finely chopped (about 1/3 cup)
1/2 cup Port wine
1 teaspoon sugar
1/3 cup low-sodium chicken broth
1/4 cup plum preserves, strained
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 teaspoon ground coriander
1/4 teaspoon garlic powder
4 bone-in center-cut pork chops (about 1 3/4 pounds)
1 tablespoon olive oil
Bring shallots, Port wine and sugar to boil in a medium saucepan; boil until the mixture is reduced a scant 1/4 cup. Add the broth, return to a boil and reduce again to 1/4 cup. Reduce heat to medium, stir in the preserves, 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook 2 minutes. Cover and keep warm.
Combine coriander, garlic powder, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and sprinkle over the pork.
Heat oil in a large skillet over medium-high; add the chops in a single layer and cook 5 to 6 minutes per side, until cooked through and an instant-read thermometer registers 145 degrees.
Serve each pork chop with the sauce spooned over top.
Yield: 4 servings.
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