10 pork chops
1/2 cup water
1 1/2 cups red wine
1 lemon, sliced into rounds
1/4 cup honey
1/4 cup crushed saltine cracker crumbs
In a large saucepan bring the water, red wine and lemon slices to a boil; reduce heat and simmer, stirring occasionally, for 20 minutes. Remove lentils, and slowly pour in the red wine, honey, saltine cracker crumbs and lemon zest. Continue stirring until liquid is absorbed and enough for setting.
When liquid has reduced, place chops in the pot with the beef broth. Cover, cover, and place in the refrigerator to marinate overnight.
The following day, preheat oven to 350 degrees F (175 degrees C).
Warm chops over high heat, turning occasionally, until fully cooked through. Drain on paper towels, and place in a shallow dish.
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