Pork Chops With Cabernet/Thyme Glaze

serves 2

A simple dish to prepare, thyme brings out the woodsy, savory flavor of the meat, with the cabernet jelly making it ideal for a special occasion.

1 pound pork chops

2 large cloves garlic, pressed

1 tablespoon olive oil

2 1/4 teaspoons fresh chopped thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup chicken stock

2 tablespoons Cabernet Sauvignon jelly*

1/4 teaspoon Dijon mustard

1/4 teaspoon Herbes de Provence*

In a bowl, combine the pressed garlic, olive oil, thyme, salt and pepper. Mix well. Rub the mixture onto the pork chops, making sure each chop has a good coating. Let the chops marinate for 15 minutes to an hour: the more time, the more intense the flavor. Put the chops in a pan and turn the heat to medium, moving the chops to insure that they don't stick, then turn the heat to high and sear the chops quickly on each side. Remove them from the pan, and keep warm on a plate.

Turn the heat to low. Pour the stock into the hot pan, stirring to release the baked on particles. Add the jelly, mustard and Herbes de Provence, stirring to blend all ingredients. Cook for one minute. Put the chops back in the pan to heat, about two minutes, along with any juices that may have collected on the plate. Be sure to turn the chops over so that both sides get glazed.

Serve with rice or polenta, and spoon the glaze over the top of the chops.

*available in most gourmet food stores.