RECIPE
Yield8 servings (serving size: 1 pork chop and about 3 tablespoons sauce)
Ingredients
5 tablespoons port or other sweet red wine, divided
2 cups diced peeled Granny Smith apple
2/3 cup chopped pitted dried plums
1/4 cup chopped pistachios
2 tablespoons chopped fresh or 2 teaspoons dried thyme
2 teaspoons brown sugar
8 (6-ounce) lean bone-in center-cut pork chops (about 3/4 inch thick), trimmed
1 teaspoon salt, divided
1/2 teaspoon black pepper
Cooking spray
3 tablespoons all-purpose flour
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
Preparation
Combine 2 tablespoons port, apple, and next 4 ingredients (apple through sugar), stirring well.
Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup apple mixture into each pocket. Sprinkle pork evenly with 1/2 teaspoon salt and pepper.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 pork chops. Cook 7 minutes on each side or until done. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
Combine 1/2 teaspoon salt and flour in a medium bowl, stirring with a whisk. Gradually add 3 tablespoons port and broth, stirring with a whisk. Add mixture to pan, scraping pan to loosen browned bits. Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. Serve sauce with pork.
Nutritional Information
Calories:242 (29% from fat)
Fat:7.7g (sat 2.3g,mono 3.5g,poly 1g)
Protein:23.6g
Carbohydrate:18.5g
Fiber:2g
Cholesterol:58mg
Iron:1.4mg
Sodium:429mg
Calcium:44mg
German cooking@home
by cooking mania
