Pork Chops with Red-Wine Sauce
Martha Stewart Living, February Winter 2004
- Prep Time 5 minutes
- Total Time 40 minutes
- Yield Serves 4
- 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
- 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.
- 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.
- 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.
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