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To make Herbed Pork Chops:1.
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Preheat oven to 325F.
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Rub pork chops on both sides with thyme, marjoram, basil and savory.
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2.
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In heavy large skillet, brown half the chops in warm oil over medium heat 10 min on each side.
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Repeat@ browning remaining chops.
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3.
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Arrange chops in roasting pan, reserving drippings in skillet for sauce.
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Pour beef broth over chops.
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4.
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Cover and bake at 325F for 2 hrs till fork tender.
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To make Apple Cider Glaze: 1.
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While pork chops are baking, measure sugar into a bowl and set aside.
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2.
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In heavy 6-qt pot, combine apples cider, pectin, and grated zests.
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Stir till pectin dissolves.
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Cook, stirring constantly, over medium high heat till apples are soft and mix comes to a boil, about 5 min.
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3.
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Add in sugar.
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Stir till completely dissolved.
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Cook stirring constantly, to a full rolling boil which can't be stirred down.
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Boil 65 seconds, stirring constantly.
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Remove from heat.
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4.
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Stir gently for 3 min.
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Strain 1 1/2 C to use as a hot glaze for pork chops.
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5.
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Ladle remaining warm gaze into 2 sterilized pint jars, leaving 1/4 inch headspace.
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Seal and chill up to 2 months to use as jam on toast and muffins.
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To make Brown Wine Sauce:
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1.
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When pork chops are done, remove chops from oven.
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Keep pork chops hot on platter.
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Strain pan juices and skim off fat.
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Measure 3 C pan juices.
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2.
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Heat butter in skillet with reserved pork chop pan drippings.
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Stir in flour till blended.
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3.
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Whisk in pan juices from chops and wine.
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Cook over medium high heat stirring constantly, till thickened and boiling.
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Reduce heat to medium low and simmer 3 min, stirring occasionally.
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To serve: 1.
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Ladle brown sauce onto 6 servings plates.
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Arrange a pork chop in center of each plate.
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Spoon hot apple glaze over chops.
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2.
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Garnish with sage and thyme sprigs.
