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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pork Chops in Balsamic Cherry Sauce Recipe

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This recipe for Pork Chops in Balsamic Cherry Sauce is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 5-oz boneless pork chops
1/3 cup bottled balsamic vinaigrette
1 T butter
1 large shallot, thinly sliced
1/3 cup low-salt chicken broth
14 dried bing or tart cherries (about 1 1/2 oz)
Directions:
Directions:
Place pork and vinaigrette in a glass pie dish; turn to coat. Let stand 10 minutes.

Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade, shake off excess and transfer pork to skillet. Reserve vinaigrette. Sprinkle pork with pepper and saute until brown, about 3 minutes per side.

Transfer pork to plate. Add shallot to skillet and stir until soft, about 1 minute. Add broth, cherries, and reserved marinade. Bring to boil, scraping up any browned bits.

Return pork to skillet. Simmer, turning pork once, until pork is cooked through, cherries are tender, and sauce is slightly thickened, about 4 minutes.

Season sauce to taste with salt and pepper. Transfer pork to plates; top with sauce and serve.
Number Of Servings:
Number Of Servings:
2-can be doubled successfully
Personal Notes:
Personal Notes:
This is a quick and elegant entree. I have used packaged seasoned boneless pork loin or turkey breast with reasonable success. However, even without adding salt, the seasoning could be considered a bit salty for some tastes using these meats. Mild rice or small pasta like orzo work well with the sauce.

Craisins can be substituted for cherries. Or, a mixture can be used.

 

 

 

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