It is very easy to overcook pork chops. In this recipe, you can first sauté them until brown and then add a little broth to maintain their moisture. Open a bottle of Gamay Beaujolais to have with dinner.

Ingredients

  • 4 8-ounce pork loin chops with bone, trimmed of excess fat (about 1 inch thick)
  • 2 tablespoons olive oil
  • 2-½ cups canned low-salt chicken broth
  • cup dried cherries (about 2 ounces)
  • cup balsamic vinegar
  • 1 shallot, diced

Directions

Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)

Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.

Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.

Notes

As an option, make this sauce to serve with a roasted pork tenderloin.

Categories
Pork
MacGourmet downloadPork Medallions with Dried Cherry Sauce. To import, drag image to your MacGourmet recipe box.

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