Quick and easy dinner prepared in a flash, serve with a vegetable or a salad. Healthy, tender, and tasting so good, I was amazed at how quickly it all came together. Double recipe for a family of four. I’m a big fan of a product called “Better Than Bullion” found right next to the dry bullion cubes and chicken broth near the soup section of the supermarket.
The product comes in a variety of flavors, I always have the chicken and beef flavor ready, and it really makes sauces, stews, and soups that much better. It’s cheaper than using canned chicken broth and similar products like this have been secretly used by restaurants for years. One day you really should try to buy it, and of course use it the next time you want to make a sauce with your main dish, like a bread sauce. It really enhances sauces easily by making them taste much more complex.
So let’s cook! This recipe calls for 1 to 2 pork chops per person that are 1/2 to 3/4 inch thick. Depending on their thickness, you may need to cook your pork chops longer, so take note. Enjoy!
Ingredients:
- 1-2 pork chops per person 3/4 inch thick, about room temperature
- 1 large apple – use a granny smith or red delicious
- salt and pepper
- 1 large onion, thinly sliced
- 3 garlic cloves
- 1/3 cup port wine (I used Sandeman’s)
- 1/2 cup of water
- 1/2 teaspoon ‘better than bullion paste’ chicken flavor (optional)
- 1 teaspoon fresh dried thyme
- olive oil and a little butter
- 1 pan
- 1 bowl
Addresses:
- Sprinkle freshly ground pepper on one side of the pork chops and a little thyme and set aside on a plate.
- Slice the onion into thin slices while the skillet is heating over medium heat.
- Drizzle maybe 1 tablespoon of olive oil into a hot skillet and add the onions.
- Cook for 4-6 minutes, stirring frequently.
- While the onions cook, mince the garlic and set aside.
- Once the onions are cooked and lightly browned, remove them from the pan and place them in a bowl and set aside.
- Return the skillet to the heat, add a little olive oil and a small amount of butter, and place the pork chops (spiced side down) in the hot skillet. Cook 3 minutes per side.
- If your chops are thicker than 3/4 inch, you will need to cook them longer.
- The chops are ready when they have just lost their pink color. They will continue to cook a bit once out of the pan.
- Sprinkle salt, pepper, and additional thyme on other side of raw chops.
- While the chops are cooking, peel and thinly slice the apple.
- Flip the chops over and brown the other side.
- Remove the chops to a plate.
- Add apple to pan and brown, stirring frequently, cook for 3-5 minutes, add a little butter if needed. Add garlic and cook for ONE minute only, you don’t want to burn the garlic.
- Add port wine carefully to skillet, scrape bottom to remove brown bits. Add the onions back to the skillet. Let cook for two more minutes.
- Add the bullion paste and water and reduce by half. Add a small amount of butter to the remaining sauce… taste for salt or pepper.
- Pour the mixture over your pork chops and dinner is ready.
- I was in such a hurry to eat this amazing dinner that I didn’t take a photo which is unusual for me.
You can easily substitute chicken breasts for this dish, and this easy dish is also perfect to serve when you have unexpected guests. I served my dish with oven roasted fennel with freshly grated Parmesan cheese and steamed broccoli. Enjoy!
