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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
5 tablespoons port wine or 5 tablespoons other sweet red wine, divided |
2 cups granny smith apples, peeled, diced |
2/3 cup dried prune, chopped, pitted |
1/4 cup pistachio nut, chopped |
2 tablespoons fresh thyme, chopped or 2 teaspoons dried thyme |
2 teaspoons brown sugar |
8 lean center-cut pork chops, bone-in, about 3/4 in thick, 6 ounce, trimmed |
1 teaspoon salt, divided |
1/2 teaspoon black pepper |
nonstick cooking spray |
3 tablespoons all-purpose flour |
14 1/2 ounces fat-free chicken broth, less-sodium, 1 can |
Directions:
1. Combine 2 tablespoons port, apple, and the next 4 ingredients (apple through sugar), stirring well.
2. 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.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 pork chops. Cook 7 minutes or until done. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
4. 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 brown bits; Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. Serve sauce with pork.
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