Pork Chops For Dinner

Frequently the best buys in the grocery are in something called a MAX PACK. What that means is you buy a larger quantity and the price per pound is reduced. Most often the MAX PACK is a special price offered on protein choices. I love this because it allows the "Marie Callendar" in me to come out. I create my own frozen entree by preparing the entire MAX PACK which is enough for tonight and I the extra I freeze already prepared servings for another night, knowing full well that my main course will be delicious and welcomed in the future. Also great fro entertaining at home. When you invite friends over for a dinner party a MAX PACK can be your best option for amazing meals at amazing prices. I like to pair this main dish with a salad, roasted potatoes made with caramelized onions and diced sweet red peppers and green beans.

Today it is Pork Chops with Apricots and Prosciutto. I love this recipe because I love using dried fruits with meat. If you have a chance to visit the Farmers Market in the fall you will find that dried fruits are plentiful, fresh, organic and delicious. Plus adding fruit helps you focus on your wine selection.

For this recipe I recommend any medium bodied red wine. My first choice is Bordeaux. If you are not familiar with Bordeaux now is your chance to discover some great wines made from Old World Traditions. These red wines offer intense flavor for a modest price and they are impressively food friendly, too. For Pork Chops with Apricots and Prosciutto try 2003 Chateau Bel-Air Lussac St.Emilion. This wine can be found in most wine shops including BevMo for the low price of $18 per bottle. On a wine list in a restaurant expect to pay in excess of $60 for this bottle.

You will need 15 minutes to prepare, cooking time is 25-30 minutes and this recipes serves six.

1. 6 pork loin shops, cut 1” thick with the bone in
2. ½ teaspoon of salt (use Kosher)
3. ¼ teaspoon of black pepper (rough grind)
4. 6 slices of prosciutto or deli baked ham
5. 6 dried apricots
6. 2 tablespoons of Extra Virgin Olive Oil
7. 1 cup of a dry white wine
8. ½ cup of water

1.  Trim the excess fat from the chops. Using a sharp knife, slit a pocket into the meaty part of the chop, cutting towards the bone. Season chops with salt and pepper. Stuff each chop with a slice of ham and an apricot.
2. In a large skill heat the olive oil over a medium heat. Add the chops and cook them on each side for 3-5 minutes so that they are lightly browned. Add the wine and the water and bring it to a boil. Reduce the heat to low and cover the pan, cook for 25 minutes or until the chops are white throughout.