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Pork Chops with Red-Wine Sauce

  • prep: 5 mins
    total time: 40 mins
  • servings: 4

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Ingredients

  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons coarse salt, plus more for seasoning
  • 1/2 teaspoon freshly ground pepper, plus more for seasoning
  • 1/2 teaspoon ground cinnamon
  • 4 rib pork chops (about 8 ounces each)
  • 3 tablespoons olive oil
  • 1 cup dry red wine, such as Cabernet or Merlot
  • 1 3/4 cups homemade or low-sodium store-bought chicken stock
  • 1 1/2 cups assorted dried fruits, such as pitted prunes, apricots, and cherries

Directions

  1. Step 1

    Preheat oven to 400 degrees. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set aside 2 tablespoons. Sprinkle remaining flour mixture over pork chops, turning to coat; shake off excess.

  2. Step 2

    Heat oil in a large ovenproof skillet over medium heat until hot but not smoking. Add pork chops, and brown well, 3 to 4 minutes per side. Transfer skillet to oven; roast pork chops until they are cooked through, about 5 minutes more.

  3. Step 3

    Transfer pork chops to a plate; cover to keep warm. Place skillet over high heat; add wine, and deglaze, scraping up browned bits on bottom. Whisk reserved flour mixture into stock; pour into skillet while whisking mixture in pan. Stir in dried fruits. Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more. Season with salt and pepper; serve sauce over pork chops.

Source
Martha Stewart Living, February Winter 2004

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Reviews (7)

  • 5 Aug, 2012

    I thought this recipe was perfect just the way it is. Perhaps te types of dried fruits used will determine the sweetness of the sauce. I used dried cherries, blueberries, and cranberries. I used a cast iron skillet and the times in the recipe for browning and then while it was in the oven made for perfectly cooked pork chops. I made some horseradish mashed potatoes as a side which went very well together.

  • 15 Jan, 2012

    Delicious, but only after the decision was made to add both sugar and lemon juice to the sauce. The sauce, as it stands alone in the recipe, didn't do it for either myself or my kitchen help. We thought it was glaringly obvious that sugar -- or some other sweetener -- was a must. We even thought that, perhaps, the recipie might have mistakenly omitted this detail. Perhaps our palettes are not "refined" enough for this recipie without a sweetener and we should attempt to adjust accordingly.

  • 28 Jan, 2009

    Good recipe. Be sure to not overdo the flour mixture in the broth if you are messing with proportions. I used dried apricots and fresh apples, just added them later. Pork turned out excellent.

  • 20 Jan, 2008

    Looks good to me. I'll try it.

  • 18 Jan, 2008

    thanks!

  • 17 Jan, 2008

    It looks like it says to whisk the reserved flour mixture into the stock, and then pour that mixture into the pan.

  • 17 Jan, 2008

    Where does the chicken stock come in?