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Pork Chops With Brandied Cherry Sauce And Zucchini Recipe

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This recipe for Pork Chops With Brandied Cherry Sauce And Zucchini, by , is from The Mills Family Cookbook - The Next Generation, 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!

Jeannie (Mills) Sieferman


1 15 oz. can whole
black pitted cherries drained
4 large boneless center
cut chops, 1 1/2 in. thick
Salt and pepper
2 Tbsp olive oil
1 large shallot, chopped
Splash of brandy
1/2 c chicken stock
2 Tbsp butter, pieces
3 Tbsp fresh mint leaves
finely chopped

Toast nuts 1-2 min., cool. Add 1 Tbsp olive oil to skillet also butter, add zucchini disks, season with nutmeg salt and pepper, cook until tender, tossing discs occasionally, 6-7 min. Remove meat from oven, cover and keep warm. Place chop skillet back on stove, add 1 Tbsp oil, and add shallots, sauté 1–2 min. Add cherries, warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, add stock. Reduce stock for a minute, add small butter pieces. Toss sauce to combine, sprinkle on mint. Pour sauce over chops and serve with the zucchini with walnuts along side.




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