Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.
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Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.

Tink’s Pork chops with a Saucy Red Wine Sauce

Recipes

Ingredients

  • Tink’s Beef Pork Chops

  • 1/3 cup all-purpose flour

  • 1 1/2 teaspoons coarse salt, plus more for seasoning

  • 1/2 teaspoon freshly ground pepper, plus more for seasoning

  • 1/2 teaspoon ground cinnamon

  • 4 rib pork chops (about 8 ounces each)

  • 3 tablespoons olive oil

  • 1 cup dry red wine, such as Cabernet or Merlot

  • 1 3/4 cups homemade or low-sodium store-bought chicken stock

  • 1 1/2 cups assorted dried fruits, such as pitted prunes, apricots, and cherries

Directions

The Chops:

Marinate your Chops in Olive Oil, Sea Salt and Cracked Black Pepper. (Keep some Sea Salt and Cracked Black Pepper close by for the cooking!)

Get your Grill OR Grill pan Hot! By “Hot!” I mean as hot as you can stand without needing to call 911. 450-500 Degrees. Sear those babies for 2 min on each side. Done. I mean Done! Do not forget that when you pull the Chops off of the heat they will still cook!

The Sauce:

Preheat oven to 400 degrees. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set aside 2 tablespoons. Sprinkle remaining flour mixture over pork chops, turning to coat; shake off excess.
Heat oil in a large ovenproof skillet over medium heat until hot but not smoking. Add pork chops, and brown well, 3 to 4 minutes per side. Transfer skillet to oven; roast pork chops until they are cooked through, about 5 minutes more.
Transfer pork chops to a plate; cover to keep warm. Place skillet over high heat; add wine, and deglaze, scraping up browned bits on bottom. Whisk reserved flour mixture into stock; pour into skillet while whisking mixture in pan. Stir in dried fruits. Continue to cook until sauce has thickened and fruits are tender, about 15 minutes more. Season with salt and pepper; serve sauce over pork chops.

( We put our sauce in a ramekin for dipping. You can try the other way and let us know how it turned out!)

We served ours with fresh Kohlrabi from a Farmers Market on the side by just getting some garlic hot with some Olive Oil in a saute pan. We also added a baked potato for the starch! Simple. The whole process took 20 min!

Enjoy!