Yummy Autumn Quick-Braised Pork Chops and Glazed Baby Carrots Recipe

dreamstime_s_26687874-food and cutting boardSweet and savory are two of my favorite tastes, and combining them into one recipe is divine!  With a package of pork chops resting in my refrigerator and a craving for cinnamon and apricot, what is a girl to do?  To start, I searched the internet for recipes and food pairings and found that apricot is a nice counterpart to pork.  I rarely cook an recipe exact, and I love to read recipes for ideas.  The following is what I created:

Autumn Quick Braised Pork Chops

1 Cup Red Wine (any kind)
1 tbsp butter (vegan or regular)
1.5 tbsp apricot jam
1/4 tsp cinnamon
1/4 cup chopped onion
1/4 tsp thyme
1 tbsp olive oil
salt and pepper (to taste)
4 Pork Chops
1 tsp flour

In a large saute pan (choose one with a lid) heat one tbsp olive oil over medium heat. Add pork chops to the pan and brown lightly on each side. Salt and pepper to taste. Remove from pan and place on separate plate.

In the same saute pan, reduce heat to low and add 1 cup red wine, cinnamon, and apricot jam. Stir into pan drippings, add chopped onion and thyme and simmer 2 minutes. Add butter and simmer 1 minute.

Add the browned pork chops to the pan, cover, and cook until pork is completely cooked. (Cooking time will vary depending upon size and thickness of pork chops and your altitude.) Pork should be cooked to at least 160 degrees.

When completed, transfer to a pork chops to a plate to rest. Add 1 tsp of flour to a 1.4 hot water and stir to make a rue. Add rue to the sauce left in the pan and stir. Pour thickened sauce into a container. Do not clean the pan of the drippings and remainder of sauce.  (Read on to find out why…)

Glazed Baby Carrots (While pork chops are braising)

1/4 Cup Red Wine (any kind)
1 tbsp butter (vegan or regular)
2 cups baby carrots

While the pork chops are braising, heat red wine and butter in a medium-sized sauce pan. Add the carrots to the sauce pan and cover at low-medium heat – stir a few times to prevent sticking.

Once the pork has been transferred from the saute pan to to the plate to rest and the sauce has been thickened and set aside, transfer the carrot and wine/butter mixture to the saute pan with remaining pork/sauce drippings. Cover, stir, and cook for 5 minutes at low-medium heat.  The carrots should be tender, but not soggy.


I regret that I did not take pictures that night, so a free stock photo of carrots is what we have.  They’re cute, though!

Photo courtesy of serge-bertasius with freedigitalphotos.net
Photo courtesy of serge-bertasius with freedigitalphotos.net