O…M…G!!!   These pork chops are good.  I mean seriously GOOD.  Like I’m still thinking about them good.  The pork is tender and moist, the herbs…..oh, let’s talk about the herbs.  The sage and rosemary are such a fabulous combination, the flavor is wonderfully earthy.  Then there’s the port wine reduction which is what totally puts this pork over the top.  It’s just the right amount of sweet to compliment the earthiness of the herbs…..so, so good!

Now that I’ve got that off my chest.  Let me just say, you have to make these.  They are super easy to make.  Start by making a batch of the Tuscan herbs .  I’d make them a day or two before you plan to make the pork chops so that they have a chance to dry out.  You actually stuff the pork chops with the herbs.  Then you sear the pork off  in a skillet and finish it in the oven.  Finishing the pork in the oven helps to keep the pork nice and juicy because it cooks it nice and gently.  While all this is going on, the port wine is reducing on the stove with a mixture of vegetables and herbs.  Finally, it all comes together for a glorious pork chop dinner!


Tuscan Herb Pork Chops with Port Wine Reduction

  • 3 cups port wine (about 1 bottle)
  • 1/2 cup chopped carrots
  • 1/2 cup chopped onion
  • 2 bay leaves
  • 1 sprig of thyme
  • 4 boneless pork chops, about an inch thick
  • 4 tbsp Tuscan herbs
  • salt and pepper
  • 1 tbsp olive oil

Preheat oven to 400 degrees.

Combine port, carrots, onion, bay leaves and thyme in a large sauce pan.

Bring mixture to a boil.  Reduce heat slightly, so that mixture stays at a gentle boil.  Cook until wine is reduced to about 1/2 cup.  This will take about 35 to 45 minutes.

Strain mixture through a mesh strainer into a bowl, discard vegetables.  Allow sauce to come to room temperature.

Meanwhile, butterfly each pork chop.  Do this by carefully slicing into the side of the pork chop being careful not to slice all of the way through.  Then open the pork chop up like a book.

Spread one tablespoon of Tuscan herbs on the inside of each pork chop.  Tie with kitchen string to keep secure.  Season the outside of each chop with pepper and just a pinch of salt.

Heat olive oil in a large, oven-proof skillet over medium high heat.  Sear pork until golden brown, about 3 to 4 minutes on each side.

Place in preheated oven and bake for 10 minutes.

Allow pork to rest for about 5 minutes.  Slice and serve with port wine sauce.


Print Friendly