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 of the sauce. And then dream about making the dish next week with boneless, skinless chicken breasts (cooked this way). Or dress the dish up for a special treat by stirring in a tablespoon or two of cream to the sauce.
Serve this meal with:
I made the sauce a day ahead and reheated it as the pork chops were cooking, which is a great time-saver! The spice rub adds some nice flavors to the pork chops, and the slightly sweet sauce was a nice complement. These pork chops would also be great served with rice pilaf or some baked sweet potatoes.
- Christine, April 2015
Pork Chops in Port Wine Sauce
medium shallot, finely chopped (about 1/3 cup)
low-sodium chicken broth
plum preserves, strained
bone-in center-cut pork chops (about 1 3/4 pounds)
Bring the shallots, Port, 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 the heat to medium, stir in the preserves, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper, and cook 2 minutes. Cover and keep warm.
Combine the coriander, garlic powder, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper and sprinkle over the pork.
Heat the 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°F.
Serve each pork chop with the sauce spooned over top.