Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.
Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.
Pork Chop in Port Wine Sauce
Carrabba's Pork Chops in Port Wine
1-2 pork chops per person 3/4 inch thick
1 large apple Granny Smith or Red Delicious
salt and pepper
1 large onion, sliced thinly
3 garlic cloves
1/3 cup port wine
1/2 cup water
1 teaspoon freshly dried thyme
olive oil and a little butter
Sprinkle freshly cracked pepper on one side of pork chops and a little of the thyme and set aside on a plate. Slice onion thinly while skillet heats up on medium heat. Drizzle 1 tablespoon olive oil into hot skillet and add onions.Cook for 4-6 minutes, stirring frequently.While onions cooking, mince up garlic and set aside.Once onions are cooked and slightly browned, take out of skillet and put in bowl and set aside.
Cook the Chops: Put skillet back on heat, add a little olive oil and a teeny amount of butter and place your pork chops spiced side down into hot skillet. Cook 3 minutes on each side.If you chops are thicker than 3/4 inches, you will have to cook them longer. Chops are done when they have just lost their pinkish color. They will continue to cook a bit once out of the skillet. Sprinkle salt, pepper and additional thyme on the other side of unseasoned chops.While chops are cooking, peel and slice thinly your apple.Turn chops and let brown on the other side.Remove chops onto a plate.
Make the Sauce: Add apple to skillet and let brown, stirring frequently, let cook for 3-5 minutes, add a little butter if you have to. Add garlic and let cook one minute only, you do not want to burn the garlic. Add port wine carefully to skillet, scrape bottom to remove brown bits. Add onions back to skillet. Let cook for two more minutes.Add bullion paste, and water and let reduce by a half. Add one small pat of butter remaining sauce taste for any need of salt or pepper. Pour mixture over your pork chops and dinner is ready.