- 6 pork chops, center cut (about 2 inches thick and 1 lb. in weight, each)
- 4 tbsp. vegetable oil
- 4 cups reduced pork broth
- 1/2 cup dry red wine
- 1 tsp. minced thyme
- 1 tsp. minced marjoram
- 1 tsp. minced basil
- 1 tsp. minced summer savory
- 1 tbsp. minced fresh garlic
- 4 tbsp. flour
- 5 tbsp. cold water
- Apple cider marmalade (see recipe below)
How to make it
Preheat oven to 325°F degrees.
In a heavy preheated skillet, brown the chops in oil over medium heat, 10 minutes on each side or until well browned.
Arrange chops in roasting pan. Pour pork broth and win over chops. Add thyme, marjoram, basil, savory and garlic.
Cover and bake at 325°F degrees for 2 or 3 hours, or until fork tender.
When pork chops are done, remove chops from oven and keep warm.
Strain pan juices and skim off fat. Measure 3 cups of pan juices and transfer to a saucepan.
Blend flour and water in small bowl until smooth. Whisk into pan juices. Cook over medium heat until thickened. Reduce heat to low and simmer 3 minutes, stirring occasionally.
Ladle brown sauce onto a warm plate. Arrange a pork chop in the center of each plate. Spoon warm apple marmalade over each chop. Serves 6.
Apple Cider Marmalade
- 5 cups form apples, cored and slivered (unpeeled)
- 1 cup apple cider
- 1 cup orange juice concentrate
- 1/2 cup grated orange rind
- 1/2 cup grated lemon rind
- 1 package pectin (1 3/4 oz.)
- 7 cups sugar
Note: Many varieties of firm apples will work, but Cortlands are recommended.
How to make it
Place apples, cider, orange juice concentrate, rinds and pectin in a large saucepan or jelly kettle. Bring the mixture to a rolling boil.
Add sugar and stir until completely dissolved.
Bring to a rolling boil again. Boil 65 seconds, stirring constantly.
Remove the mixture from the heat. Cool for three minutes.
Skim off any foam with a slotted spoon. Pour into sterilized jars, seal and process in a water bath according to manufacturer’s instructions.
Also, see Fraioli’s picks for 10 Best Food Festival Recipes From Around America.