Pork Chops with Port Wine Reduction

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by Emma Voskuil

KMOV.com

Posted on December 9, 2011 at 8:00 AM

Updated Wednesday, Dec 7 at 3:34 PM

Cinnamon, Thyme, and Rosemary Seared Pork Chops with Port Wine Reduction

Pork Chops
4 - 1 inch thick pork chops
3 sprigs thyme
1 sprig Rosemary
1 cinnamon stick
½ cup vegetable oil
1 teaspoon salt
½ teaspoon pepper
3 tablespoons olive oil

Port Wine Reduction
1 cup port wine
½ teaspoon chopped fresh thyme
½ teaspoon chopped fresh rosemary
¼ teaspoon cinnamon
3 tablespoons honey

1) Separate rosemary from stem
2) In a medium bowl mix thyme sprigs, rosemary, cinnamon stick, vegetable oil, salt and pepper.  Add pork chops and marinate over night
3) Preheat oven to 375 degrees
4) In a large skillet heat olive oil on high heat
5) Once skillet is sizzling hot, add pork chops (try not to have chunks of herbs in the pan).  Sear on each side
6) Place pork chops into an aluminum lined baking dish and bake at 375 for 10-15 minutes depending on thickness of pork chops.
7) In same skillet reduce heat to medium high and pour in port wine and herbs.
8) Reduce to about half and add honey.
9) Pour this reduction over pork to serve


Bourbon Sweet Potato Soufflé
3-4 medium sweet potatoes
1 tablespoon vegetable oil
1 cup heavy cream or half and half
¼ cup bourbon
2 teaspoons cinnamon
1 cup brown sugar
¼ cup butter
Salt and pepper to taste
½ sleeve Ritz crackers
½ cup sugar in the raw
4 baking safe ramekins or coffee cups

1) Preheat oven to 375
2) On an aluminum lined baking pan stab potatoes many times on all sides and rub with vegetable oil
3) Bake for approximately 1 hour (until a knife goes all the way through without resistance)
4) Let cool
5) Spray ramekins with baking spray
6) In a medium sized pot melt butter
7) Add half and half, cinnamon, brown sigar and bring to a simmer
8) Add bourbon and simmer 5-10 minutes (till all sugar is dissolved)
9) Peel the skin off the potatoes and place in a large mixing bowl.
10) Slowly whip in the sugar bourbon mixture till you reach a creamy texture
11) Portion sweet potato mixture into ramekins
12) Bake at 375 for 10 minutes
13) In a medium bowl break up Ritz crackers and mix in sugar in the raw
14) Cover the top of each ramekin with cracker mixture and bake for another 10 minutes
15) Serve hot
 

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