Food & Drink

The Kitchn: Pork Chops in Port Wine Sauce

Save time by making the sauce a day ahead; reheat it as the pork chops cook.
Save time by making the sauce a day ahead; reheat it as the pork chops cook. KIMBERLEY HASSELBRINK

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 editorial@thekitchn.com.

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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