Dry red wine, garlic, and a flavorful combination of herbs complement these oven-baked pork chops.




  • 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.