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Boneless Pork Chops in White Port Sauce, Sweet Carrots, and Wild Rice

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John & I went to Temecula for a quick weekend get-away.  We picked up some gourmet items at the South Coast Winery.  One of them was this Spicy Apple Garlic Jam.  We also picked up some White Port at a wine tasting and sale with our PRP Wine broker in Orange, CA.  We thought the combination of flavors would be a perfect match for pork, so we thought this dish up in the car on the way home and stopped to buy fresh boneless pork chops at our local market.

Boneless Pork Chops in White Port Sauce
Dust boneless Pork Chops with Garlic Salt, Pepper, and flour.
Sautee in 3 Tablespoons Olive Oil until nicely browned on both sides – about 5 minutes a side.
Deglaze pan with 3/4 cup White Port
Then, stir in 1 cup Chicken Broth.
Turn Pork Chops to coat.
Top each with 2 Tablespoons Spicy Apple Garlic Jam and spoon port sauce over them, gently.

Sweet Carrots
Clean and peel 6 Carrots.
Cut them into 1-in pieces, diagonally.
Steam in an inch of water in a covered pot for 10 minutes.
Strain, and stir in:
3 Tablespoons of Butter
2 Tablespoons Brown Sugar
Salt and Pepper, to taste. 

Wild Rice
Prepare 1 cup Wild Rice according to package directions.
Enjoy!


Living in the “Wild, Wild West!”



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