- 5 tablespoons port or other sweet red wine, divided
- 2 cups diced peeled Granny Smith apple
- 2/3 cup chopped pitted dried plums
- 1/4 cup chopped pistachios
- 2 tablespoons chopped fresh or 2 teaspoons dried thyme
- 2 teaspoons brown sugar
- 8 (6-ounce) lean bone-in center-cut pork chops (about 3/4 inch thick), trimmed
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- Cooking spray
- 3 tablespoons all-purpose flour
- 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
- calories 242
- caloriesfromfat 29 %
- fat 7.7 g
- satfat 2.3 g
- monofat 3.5 g
- polyfat 1 g
- protein 23.6 g
- carbohydrate 18.5 g
- fiber 2 g
- cholesterol 58 mg
- iron 1.4 mg
- sodium 429 mg
- calcium 44 mg
How to Make It
Combine 2 tablespoons port, apple, and next 4 ingredients (apple through sugar), stirring well.
Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup apple mixture into each pocket. Sprinkle pork evenly with 1/2 teaspoon salt and pepper.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 pork chops. Cook 7 minutes on each side or until done. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
Combine 1/2 teaspoon salt and flour in a medium bowl, stirring with a whisk. Gradually add 3 tablespoons port and broth, stirring with a whisk. Add mixture to pan, scraping pan to loosen browned bits. Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. Serve sauce with pork.