A cup of port in the pan sauce that accompanies these pork chops absolutely makes the recipe. While dried cherries are a perfect flavor partner, sweetened dried cranberries would also work.
PORK CHOPS w/ DRIED CHERRY SAUCE
Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 5 Minutes Ready In: Less than 40 Minutes
INGREDIENTS:
•4 (6-oz.) boneless center-cut pork chops (3/4 inch thick)
•1/2 teaspoon salt, divided
•1/2 teaspoon pepper, divided
•1 tablespoon olive oil
•1 cup ruby port or cherry juice
•1/3 cup dried cherries
•1 1/2 tablespoons raspberry preserves
•1 teaspoon Dijon mustard
•2 sprigs fresh thyme
•1 tablespoon unsalted butter, chilled
PROCEDURE:
•Sprinkle pork with 1/4 teaspoon each of the salt and pepper.
•Heat oil in large skillet over medium-high heat until hot.
•Cook pork 8 minutes or until golden brown and internal temperature reaches 145°F., turning once.*
•Remove pork; cover loosely with foil.
•Add port, cherries, preserves, mustard and thyme to skillet.
•Bring to a boil over high heat, stirring to scrape up any browned bits from bottom of skillet; boil 1 minute.
•Reduce heat to medium; simmer 5 to 8 minutes or until syrupy, stirring occasionally.
•Remove from heat.
•Whisk in butter, any accumulated juices from pork and remaining 1/4 teaspoon each salt and pepper.
Serve over pork chops.
Do not be alarmed at the 145°F, once they are removed from the heat and covered with foil the "carry over" cooking will bring them to a temperature of safe eating.
Enjoy
Chef Phil
I would serve this with a rice dish of some sort to mix with the cherry sauce.
