A simple glaze of port wine and red currant jelly makes this already elegant roast a real showstopper. Combine the wine and currant jelly in a small saucepan. Heat to a simmer. Reduce to 1/2 cup; this ...

Bring the shallots, Port and sugar to boil in a medium saucepan; boil until the mixture is reduced a scant 1/4 cup. Add the broth, return to a boil and reduce again to 1/4 cup. Reduce the heat to ...

1/2 cup port or other sweet red wine> 1/3 cup raisins> 2 teaspoons honey> 1 teaspoon olive oil> 4 (4-ounce) boneless loin pork chops> 1/2 teaspoon salt, divided> 1/4 teaspoon ground black pepper> 1/2 ...

Chef Tim McCarty from the Minnesota Pork Board prepares a pork chop dish that will impress everyone at your family gathering this Christmas. Bone-in rack cut between for single chops or every other ...

SCRANTON, Pa. — Home and Backyard visited Sidel's Restaurant where chef/owner Richard "Sidel" Sedelnick rolled out the red carpet preparing two fabulous entrees! He crafted his signature Bourbon ...