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Pork Chops with Red-Wine Sauce

Recipe photo courtesy of Beatriz Da Costa

A red-wine sauce made with dried fruits imparts dramatic color and a pleasing tartness to this pork-chop dish.

Source: Martha Stewart Living, February 2004
Total Time Prep Servings

Ingredients

Directions

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38
  • Mexicana girl
    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.
    Reply
  • oscillation1
    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.
    Reply
  • ndminsalv
    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.
    Reply
  • Don_King
    20 JAN, 2008
    Looks good to me. I'll try it.
    Reply
  • jaclyn730
    18 JAN, 2008
    thanks!
    Reply
  • MS11325417
    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.
    Reply
  • jaclyn730
    17 JAN, 2008
    Where does the chicken stock come in?
    Reply

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