Spice Rubbed Pork Chops with Port Wine and Plum Sauce

Serves: 4
Total Calories: 499


1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon red pepper flake
1 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
4 bone in center cut pork chops 1 1/2 inched thick
3 tablespoons olive oil
kosher salt and pepper to taste
3 tablespoons canola oil
4 tablespoons unsalted butter divided
2 shallots minced
1 1/2 cups port wine
1 pitted prune (dried plum) sliced
1/2 cup chicken stock
salt and pepper to taste


In a small sauté pan, heat the spices over low heat, stirring occasionally, until fragrant, about 10–12 minutes. Be careful not to burn. Cool the spices for 15 minutes and grind in a spice grinder.

Rub the pork chops with the olive oil. Thoroughly rub the Spice Blend over the pork chops and refrigerate a few hours or overnight. About 20 minutes before cooking, remove chops from refrigerator, season with salt and pepper, and let stand at room temperature.

Preheat the oven to 400 degrees and place a baking sheet in the oven while it is preheating.

Heat a large, heavy sauté pan over medium-high heat. When pan begins to smoke, add the canola oil and sear pork chops, about 2 minutes on each side. Discard the oil, place the chops on the preheated baking sheet, and bake for about 15–17 minutes.

To make the Plum Sauce, in the same sauté pan, heat 2 tablespoons butter over medium-high heat. Add shallots and sauté until translucent. Add the wine and dried plum and reduce until almost evaporated, about 5–10 minutes. Add the stock and reduce about 4–6 minutes. When the pork chops are almost ready, bring the sauce to a boil. Whisk in the remaining butter until sauce emulsifi es. Pour sauce over chops and serve.

Nutritional Facts:

Serves: 4
Total Calories: 499
Calories from Fat: 376

This Spice Rubbed Pork Chops with Port Wine and Plum Sauce recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.

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