Apple-Glazed Pork Chops

By carvalhohm

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

Preparation

Step 1

1. In large skillet, brown pork, half at a time, in oil on each side. Transfer to 13x9x2-inch baking pan or dish.

2. In bowl, combine condensed broth, the 1 cup water, wine, garlic, and herbs. Pour over chops in pan. Cover; bake in 325 degree oven 2 to 3 hours or until tender. (Bake 3/4-inch chops for 1 hour.)

3. Remove pan from oven. Transfer chops to warm platter and keep warm.

4. 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 flour. Stir into pan. Cook and stir over medium heat until bubbly. Cook 1 minute more.

5. 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.