You have GOT to try this recipe. I don’t care if you never make any other recipe from my blog ever. If you make one thing, make these pork chops. They are just that good. Your life will be infinitely better. I promise. If you’re a vegetarian–no excuses either, because you can make just the sauce and be happy with your life, too. Just cook some tofu or beans up in a ‘lil olive oil in lieu of the pork chops and proceed as planned. And plan to love ’em.
This may be my new favorite way to eat pork, especially because it’s an easy company recipe. Though it looks complex, it’s real quite simple to make and it is so flavorful. Now, I’m not normally a red wine kinda gal, but this red wine sauce is sweet, the tang of the wine balanced out by the plump dried fruit. The sauce was so good I was eating it by the spoonful! Served atop tender, juicy pork, this is a meal not to be missed. Enjoy!
Pork Chops with Red Wine Sauce
simplified from Martha Stewart Living, February 2004
Ingredients:
- 4 pork chops
- 1/3 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1 cup dry red wine
- 1 3/4 cup chicken broth
- 2 tablespoons olive oil
- 1 1/2 cups assorted dried fruits [Martha suggests pitted prunes, apricots, and cherries; we used about 1 cup apricots + 1/2 cup orange flavored cranberries]
Directions:
In a small bowl, combine flour, pepper, and cinnamon. Set aside 2 tablespoons. On a plate or in a shallow baking dish, sprinkle mixture over pork chops, turning to coat. Brush off extra. Pour oil in a large skillet over medium heat.When oil is hot, add pork chops and brown until they are cooked through. Be sure to watch them so they don’t dry out or burn. Transfer pork chops to a [clean] plate or baking dish. Turn heat up to high, then add wine and cook to deglaze pan, constantly scraping up the brown bits. In a measuring cup, whisk together chicken broth with flour mixture, then pour into skillet. While constantly stirring, slowly add dried fruit to pan and cook until sauce has thickened, approximately 15 minutes. If desired, after about 12-13 minutes, add the pork chops back to the pan to warm up for a couple minutes before serving.
Question of the Day: Do you have a favorite “company” dinner?
The Pajama Chef 
I’ll have to work this into our menu based on your strong recommendation. After the delicious ‘Pumpfredo,’ I’m a believer. =)
LikeLike
awesome 🙂
LikeLike
Definitely bookmarked! I always need a new way to cook pork chops!
LikeLike
Sounds great! Is it really sweet? What sides would you recommend?
LikeLike
It is sweet, but not dessert-sweet. If you’re concerned about sweetness, try to get dried fruit that has no added sugar. As for sides, we did something simple–a nice green salad with a vinaigrette dressing, a family recipe baked rice dish, and some fresh green beans (steamed, tossed with almonds and feta). Some potatoes (roasted with olive oil, black pepper, oregano, and garlic OR mashed) would also be nice. Hope that helps! Enjoy! I’d love to hear how you like it.
LikeLike
Thanks, I will let you know. We are hosting a wine tasting dinner next weekend and I think this is going to be the recipe!
LikeLike
Sounds fun!
LikeLike
The pork chops were awesome! Our guests said they tasted like restaurant quality! I made smashed potatoes, sweet and sour cabbage and sweet and spicy spinach. The flavors were fantastic with the fruit sauce.
LikeLike
I am so glad to hear it, Deann! 🙂 Want to share your sweet & spicy spinach recipe? Sounds delicious!
LikeLike
Sorry guys, my family hated this recipe.
LikeLike
Sorry you guys didn’t like it, Mary! What part didn’t you like? I’m not sure how kid-friendly the wine sauce would be… I’d love more feedback.
LikeLike