4 Chef's Prime Filet (3/4-inch-thick boneless pork rib end steak)
Salt and pepper, to taste
3 tablespoons dry red wine
2 tablespoons grape jelly
2 tablespoons water
1 teaspoon chicken bouillon granules
1/3 cup seedless grapes, halves
1/4 cup toasted pecan halves
Servings: 4
1. Spray skillet with nonstick spray coating. Cook pork filets over medium-high heat for 8-10 minutes, turning once, until cooked to medium doneness. Remove from pan; keep warm.
2. Meanwhile stir together wine, jelly, water and bouillon granules. Carefully add to hot skillet. Cook and stir until jelly is melted and mixture thickens slightly, 1-2 minutes. Stir in grapes and pecans; heat through. Pour sauce over pork to serve.
Preparation Time: 15 minutes
Cuisine: French
Salt and pepper, to taste
3 tablespoons dry red wine
2 tablespoons grape jelly
2 tablespoons water
1 teaspoon chicken bouillon granules
1/3 cup seedless grapes, halves
1/4 cup toasted pecan halves
Servings: 4
1. Spray skillet with nonstick spray coating. Cook pork filets over medium-high heat for 8-10 minutes, turning once, until cooked to medium doneness. Remove from pan; keep warm.
2. Meanwhile stir together wine, jelly, water and bouillon granules. Carefully add to hot skillet. Cook and stir until jelly is melted and mixture thickens slightly, 1-2 minutes. Stir in grapes and pecans; heat through. Pour sauce over pork to serve.
Preparation Time: 15 minutes
Cuisine: French
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