I am a little fan I am a big fan I am a big fan I am a little fan which is right next to your drawn bullion cubes and chicken broth near your soup isle of the grocery store.
It is more economic than using canned chicken broth and similar products like this have been used secretly It truly enhances sauces easily making them taste way more more complex by a sauce with your main dish such as a pan gravy. .
So let's cooking! This recipe calls for 1-2 pork chops per person that are 1/2 - 3/4 inches thick. Depending upon their thickness, you may need to cook your pork chops longer, so do take note. Enjoy!
Ingredients:
- 1-2 pork chops per person 3/4 inch thick - at near room temperature
- 1 large apple - use a granny smith or red delicious
- salt and pepper
- 1 large onion sliced thinly
- 3 garlic cloves
- 1/3 cup port wine (I used Sandeman & # 39; s)
- 1/2 cup water
- 1/2 teaspoon & # 39; better than bullion paste & # 39; chicken flavor (optional)
- 1 teaspoon freshly dried thyme
- olive oil and a little butter
- 1 skillet
- 1 bowl
Directions:
- Sprinkle freshly cracked pepper on one side of pork chops and a little of the thyme and set aside on a plate.
- Slice onion thinly while skillet heats up on medium heat.
- Drizzle may 1 tablespoon olive oil into hot skillet and add onions.
- Cook for 4-6 minutes, stirring frequently.
- While onions cooking, mince up garlic and set aside.
- Once onions are cooked and lightly browned, take out of skillet and put in bowl and set aside.
- Put skillet back on heat, add a little olive oil and a teeny amount of butter and place your pork chops (spiced side down into hot skillet. Cook 3 minutes on each side.
- If you chops are thicker than 3/4 inches, you will have to cook them longer.
- They will continue to cook a bit once out of the skillet.
- Sprinkle salt, pepper and additional thyme on the other side of unseasoned chops.
- While chops are cooking, peel and slice thinly your apple.
- Turn chops and let brown on the other side.
- Remove chops onto a plate.
- Add apple to skillet and let brown, stirring frequently, let cook for 3-5 minutes, add a little butter if you have to. Add garlic and let cook ONE minute only, you do not wish to burn the garlic.
- Add port wine carefully to skillet, scrape bottom to remove brown bits. Add comments back to skillet. Let cook for two more minutes.
- Add bullion paste, and water and let reduce by a half. Add one small pat of butter to remaining sauce ... taste for any need of salt or pepper.
- Pour mixture over your pork chops and dinner is ready.
- I was in such a hurry to eat this amazing dinner, I did not take a photo which is unusual for me.
