Prep 15 mins
Cook 20 mins
I went to dinner at a great restaurant near Detroit, ordering chops with a wonderful savory-sweet apple and dried cherry sauce. This is my interpretation of the dish. It is a quick, yet impressive dish.
- 4 thick cut boneless pork chops
- 1 small onion, minced
- 1 garlic clove, minced
- 1⁄4 cup olive oil
- 1⁄2 cup flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 16 ounces apple juice
- 1⁄4 cup dried tart cherry
- In a heavy skillet, saute onion and garlic in olive oil until just about ready to carmelize.
- Remove vegetables from skillet and set aside.
- Season chops with salt and pepper.
- Dredge with flour on both sides.
- Brown chops for about five minutes on each side.
- After browning both sides, pour apple juice over chops.
- Let the chops cook in the juice for another five minutes over med-low heat.
- Do not cover.
- Remove chops and add onion and garlic back into the pan.
- Reduce sauce slightly, adding dried cherries in last 2-3 minutes of cooking.
- To serve, plate chops with wild rice and spoon a bit of the sauce over each chop.
- Depending on thickness of the chops, you may need to adjust cooking time slightly.
This was very tasty and different. It had the tartness of the cherries and sweetness of the apples made it very good Made for An Apple for a Day.