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Go60 YUM - recipes and the joys of dining
Share your recipes July 2012

Rainbow Kitchen

Pork Chops Smothered in Cherry Sauce

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Fruit of almost any kind are a natural with pork, but of course, I go first with cherries.

Cook 2 pork chops (preferably pasture-fed so they’re not pumped full of brine, sugars or chemicals) in melted butter or olive oil in a medium hot skillet. Brown approximately 3 minutes on each side until slightly pink in the middle. Transfer to a plate and cover to keep warm.

In 1 tsp. additional oil or butter, saute 1 small chopped shallot or sweet onion (such as Vidalia) about 1 minute to soften. Add 1 cup fresh cherries or 1/4 cup dried cherries, 1 tablespoon balsamic vinegar, and ½ cup chicken or vegetable broth. (If preferred, replace up to ½ broth with port or other sweet wine.) Add some thyme sprigs if desired (remove before serving). Cook over medium heat until sauce is reduced by about half. Salt and pepper chops to taste, plate, and cover with cherry sauce to serve.

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Allison's Article:

Cheery Cherries

 

Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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