Total Time
30mins
Prep 10 mins
Cook 20 mins

This makes a simple but elegant dish!

Ingredients Nutrition

  • 2 12 cups chicken stock
  • 2 ounces dried cherries
  • 13 cup balsamic vinegar
  • 4 pork loin chops, 1 inch-thick (bone in)
  • coarse salt & freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 sprig of fresh watercress (or Italian parsley)

Directions

  1. Place 2 cups stock, the dried cherries and balsamic vinegar in a small saucepan over medium heat and simmer gently until the sauce is reduced by half.
  2. Set aside.
  3. Twenty minutes before serving, sprinkle each side of each pork chop with salt and pepper.
  4. Place the olive oil and butter in a medium-sized saute pan and heat until the bubble subside.
  5. Place each chop carefully in the pan so they are not touching.
  6. Leave them to brown without moving for 2 to 3 minutes.
  7. When the chops are a brown, turn with tongs and brown the other side.
  8. Remove the chops from the pan, pour off any fat, add 1/2 cup chicken stock.
  9. Return the chops to the pan, place over low heat, cover, and cook gently for 3-4 minutes, until the chops are just firm when pressed with a finger.
  10. Remove the chops and keep warm.
  11. Add the balsamic-dried cherry mixture to the saute pan and bring to a boil.
  12. Let the sauce simmer for 5 minutes — it should coat the spoon again.
  13. Taste, add salt and pepper to taste.
  14. Place the chops on warm dinner plates; spoon over the dried cherry sauce.
  15. Garnish with sprigs of watercress or Italian parsley.

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