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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Port, dried fruit, and pistachios embellish the stuffing for these meaty pork chops. Tart Granny Smith apple provides a nice foil for the sweet dried plums and port wine, but you can use your favorite apple or pear in its place. 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 |
Directions:
1. Combine 2 tablespoons port, apple, and 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 on each side 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 browned bits. Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. Serve sauce with pork.
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