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- Makes: 6 servings
- Prep
20 mins
- Bake
2 hrs
Ingredients
-
1/4
cup
cold water
-
3
tablespoons
all-purpose flour
-
Apple jelly or apple butter, warmed
-
6
center cut rib pork chops, 2 inches thick (about 12 ounces each)
-
1/4
cup
cooking oil
-
1
10 1/2 -
ounce can
condensed beef broth
-
1/2
cup
dry red wine
-
1
tablespoon
minced garlic
-
1
teaspoon
snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
-
1
teaspoon
snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
-
1
teaspoon
snipped fresh basil or 1/4 teaspoon dried basil, crushed
-
1
teaspoon
snipped fresh summer savory or 1/4 teaspoon dried summer savory, crushed
-
1
cup
water
Directions
-
In a large skillet, brown pork, half at a time, in oil on each side. Transfer to 13x9x2-inch baking pan or dish.
-
In bowl, combine condensed broth, the 1 cup water, the wine, garlic, and herbs. Pour over chops in pan. Cover; bake in 325 degree F oven 2 to 3 hours or until tender. (Bake 3/4-inch chops for 1 hour.)
-
Remove pan from oven. Transfer chops to a warm platter and keep warm.
-
Strain pan juices; skim off fat. Measure 1-1/2 cups of pan juices; pour into saucepan. Mix the 1/4 cup cold water and the flour. Stir into pan. Cook and stir over medium heat until bubbly. Cook 1 minute more.
-
Ladle the sauce onto 6 warm plates. Place a chop in the center of each plate. Spoon warm apple jelly or apple butter over each chop. Makes 6 servings.
