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Gallery Pork Chops with Red-Wine Sauce Credit: Beatriz Da Costa Recipe Summary prep: 5 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 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

Gallery Pork Chops with Red-Wine Sauce Credit: Beatriz Da Costa

Recipe Summary prep: 5 mins total: 40 mins Servings: 4

Pork Chops with Red-Wine Sauce      Credit: Beatriz Da Costa

Pork Chops with Red-Wine Sauce

Credit: Beatriz Da Costa

Pork Chops with Red-Wine Sauce

Recipe Summary prep: 5 mins total: 40 mins Servings: 4

Recipe Summary

prep: 5 mins total: 40 mins

Servings: 4

prep: 5 mins

total: 40 mins

prep:

5 mins

total:

40 mins

Servings: 4

4

Ingredients

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

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.

Reviews (7)

 Add Rating & Review     38 Ratings   5 star values:        9    4 star values:        15    3 star values:        8    2 star values:        5    1 star values:        1

Reviews (7)

Add Rating & Review     38 Ratings   5 star values:        9    4 star values:        15    3 star values:        8    2 star values:        5    1 star values:        1

Add Rating & Review

38 Ratings 5 star values: 9 4 star values: 15 3 star values: 8 2 star values: 5 1 star values: 1

38 Ratings 5 star values: 9 4 star values: 15 3 star values: 8 2 star values: 5 1 star values: 1

38 Ratings 5 star values: 9 4 star values: 15 3 star values: 8 2 star values: 5 1 star values: 1

  • 5 star values: 9 4 star values: 15 3 star values: 8 2 star values: 5 1 star values: 1

    Martha Stewart Member     Rating: Unrated       08/05/2012   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.  

Martha Stewart Member     Rating: Unrated       01/15/2012   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.  

Martha Stewart Member     Rating: Unrated       01/28/2009   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.  

Martha Stewart Member     Rating: Unrated       01/20/2008   Looks good to me. I'll try it.  

Martha Stewart Member     Rating: Unrated       01/18/2008   thanks!  

Martha Stewart Member     Rating: Unrated       01/17/2008   It looks like it says to whisk the reserved flour mixture into the stock, and then pour that mixture into the pan.  

Martha Stewart Member     Rating: Unrated       01/17/2008   Where does the chicken stock come in?

    Martha Stewart Member

    Rating: Unrated 08/05/2012

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.

Rating: Unrated

Rating: Unrated 01/15/2012

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.

Rating: Unrated 01/28/2009

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.

Rating: Unrated 01/20/2008

Looks good to me. I’ll try it.

Rating: Unrated 01/18/2008

thanks!

Rating: Unrated 01/17/2008

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

Where does the chicken stock come in?

All Reviews for Pork Chops with Red-Wine Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Chops with Red-Wine Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest