Quick and easy dinner made in a snap, serve with a vegetable or salad. Healthy, tender and so good tasting, I was amazed at how quickly it all came together. Double recipe for a family of four. I’m a huge fan of a product called ‘Better Than Bullion’ found right next to your dry bullion cubes and chicken broth near the grocery store’s Soup Island.
The product comes in a variety of flavors, I always have the chicken and meat 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 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 skillet sauce. It really improves sauces easily by making them taste much more complex.
So let’s cook! This recipe calls for 1-2 pork chops per person 1/2 to 3/4 inch thick. Depending on their thickness, you may need to cook the pork chops longer, so take note. Enjoy!
Ingredients:
- 1-2 3/4 inch thick pork chops per person, near 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)
- 1/2 cup of water
- 1/2 teaspoon ‘better than bullion paste’ chicken flavor (optional)
- 1 teaspoon freshly dried thyme
- olive oil and a little butter
- 1 frying 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.
- Thinly slice the onion while the skillet is heating up over medium heat.
- Drizzle maybe 1 tablespoon of olive oil in a hot skillet and add the onions.
- Cook for 4-6 minutes, stirring frequently.
- While the onions are cooking, mince the garlic and set aside.
- Once the onions are cooked and lightly browned, remove them from the pan, put them in a bowl and set aside.
- Return the pan to the heat, add a little olive oil and a small amount of butter, and place the pork chops (seasoned side down in the hot skillet. Cook 3 minutes on each side.
- If your chops are thicker than 3/4 inch, you will have to cook them longer.
- The chops are ready when they have just lost their pink color. They will continue to cook for a bit once they’re out of the pan.
- Sprinkle additional salt, pepper, and thyme on the other side of the unseasoned chops.
- While the chops are cooking, peel and thinly slice the apple.
- Turn the chops over and let them brown on the other side.
- Remove the chops to a plate.
- Add the apple to the skillet and let it brown, stirring frequently, cook for 3-5 minutes, add a little butter if necessary. Add the garlic and cook just ONE minute, you don’t want to burn the garlic.
- Add port wine carefully to skillet, scrape bottom to remove browned bits. Return the onions to the skillet. Let cook for two more minutes.
- Add the bullion paste and water and reduce by half. Add a small dollop of butter to the remaining sauce … test for salt or pepper.
- Pour the mixture over your pork chops and dinner is ready.
- I was in such a rush to eat this amazing dinner that I didn’t take a photo that is unusual for me.
You can easily substitute this dish for chicken breasts, 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!
