Pork Chops

PorkLast weekend, Jessica and Emily took 2 of our cookbooks and literally tagged every recipe they thought sounded good with post-its.  There reasoning is every morning when I ask "What do you guys want for dinner tonight"?  They just point to the book.  Quite humorous actually but it worked.

Dinner for four.  Fred was out, he missed out.  Not a big deal to double, triple or whatever with this recipe.

4 Pork Chops
1/4 cup of dried cranberries
1/4 cup of dried apricots cut in half
2 T. port
1/2 cup chicken broth
(BTW, you could use any dried fruit you want)

In a large Teflon frying pan, put in a little bit of olive oil and grill the pork chops until they are browned on each side.  About 4 minutes on each side depending on the thickness of the chop. 

When the chops are cooked, take them out of the frying pan and  put them on a plate while you finish off the sauce.   Now put the cranberries and apricots in the pan, medium high heat for about one minute.  Then add in the port, same heat, for about another minute.  Then add in about 1/2 cup chicken broth and turn the heat on high and let the sauce boil down for about 2-3 minutes.  Now put the pork chops back in the pan to reheat the chops.  At this point you are basically done. 

I made wheat berries on the side.  Made just like rice but I used chicken broth and through in a bay leaf and some thyme to give them some flavor to serve with the pork.  This should be ready before you start the chops.  It will stay warm during the time that the chops are being made.

On each plate, put a large spoonful of the cooked wheat berries (you could do rice too) and then put one pork chop on top of the wheat berries and pour the sauce on top.  So easy, and really delicious.