Pork Chops W/Dried Cherry Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups chicken stock
  • 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)
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DIRECTIONS

  • 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.
  • Set aside.
  • Twenty minutes before serving, sprinkle each side of each pork chop with salt and pepper.
  • Place the olive oil and butter in a medium-sized saute pan and heat until the bubble subside.
  • Place each chop carefully in the pan so they are not touching.
  • Leave them to brown without moving for 2 to 3 minutes.
  • When the chops are a brown, turn with tongs and brown the other side.
  • Remove the chops from the pan, pour off any fat, add 1/2 cup chicken stock.
  • 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.
  • Remove the chops and keep warm.
  • Add the balsamic-dried cherry mixture to the saute pan and bring to a boil.
  • Let the sauce simmer for 5 minutes — it should coat the spoon again.
  • Taste, add salt and pepper to taste.
  • Place the chops on warm dinner plates; spoon over the dried cherry sauce.
  • Garnish with sprigs of watercress or Italian parsley.
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