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Ingredients
- 6 x Pork rib chops, cut 2 inches thick (about 1 lb each)
- 1 tsp Dry thyme
- 1 tsp Dry majoram
- 1 tsp Dry basil
- 1 tsp Dry summer savory
- 4 Tbsp. Vegetable oil
- 4 c. Beef broth
- 7 c. Sugar
- 3 1/4 x (8-ounce) hard red cooking apples, cored, unpeeled, and very thinly sliced in food processor (5 C tightly packed)
- 1/4 c. Apple cider
- 1 x (1 3/4-ounce) package powdered pectin
- 1/2 c. Grated orange zest
- 1/2 c. Grated lemon zest
- 4 Tbsp. Unsalted butter
- 1/2 c. All-purpose flour
- 1/2 c. Dry red wine Fresh sage and thyme sprigs for garnish
Directions
- To make Herbed Pork Chops:1. Preheat oven to 325F. Rub pork chops on both sides with thyme, marjoram, basil and savory.
- 2. In heavy large skillet, brown half the chops in warm oil over medium heat 10 min on each side. Repeat@ browning remaining chops.
- 3. Arrange chops in roasting pan, reserving drippings in skillet for sauce.
- Pour beef broth over chops.
- 4. Cover and bake at 325F for 2 hrs till fork tender.
- To make Apple Cider Glaze: 1. While pork chops are baking, measure sugar into a bowl and set aside.
- 2. In heavy 6-qt pot, combine apples cider, pectin, and grated zests.
- Stir till pectin dissolves. Cook, stirring constantly, over medium high heat till apples are soft and mix comes to a boil, about 5 min.
- 3. Add in sugar. Stir till completely dissolved. Cook stirring constantly, to a full rolling boil which can't be stirred down. Boil 65 seconds, stirring constantly. Remove from heat.
- 4. Stir gently for 3 min. Strain 1 1/2 C to use as a hot glaze for pork chops.
- 5. Ladle remaining warm gaze into 2 sterilized pint jars, leaving 1/4 inch headspace. Seal and chill up to 2 months to use as jam on toast and muffins.
- To make Brown Wine Sauce:
- 1. When pork chops are done, remove chops from oven. Keep pork chops hot on platter. Strain pan juices and skim off fat.
- Measure 3 C pan juices.
- 2. Heat butter in skillet with reserved pork chop pan drippings. Stir in flour till blended.
- 3. Whisk in pan juices from chops and wine. Cook over medium high heat stirring constantly, till thickened and boiling. Reduce heat to medium low and simmer 3 min, stirring occasionally.
- To serve: 1. Ladle brown sauce onto 6 servings plates. Arrange a pork chop in center of each plate. Spoon hot apple glaze over chops.
- 2. Garnish with sage and thyme sprigs.
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