Pork Chops With Brandied Cherry Sauce And Zucchini With Walnuts
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
43
Spice
57
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat oven to 375 degrees F
3
Put cherries in a small bowl with the sugar
4
Heat a skillet with an oven safe handle over medium high to high heat or, cover a the handle of a rubber handled pan with tin foil and preheat over same setting
5
Season chops with salt and pepper
6
Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, to a hot skillet
7
Place chops in skillet and sear meat on both sides to caramelize the chops
8
Place a loose tin foil tent over the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until meat is firm to touch, but not tough
9
While chops are in oven, place a second skillet over medium high heat
10
Toast nuts 1 to 2 minutes, shaking pan frequently
11
Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter
12
Add zucchini disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes
13
Remove meat from oven and transfer to dinner plates
14
Cover chops with foil to keep warm
15
Place chop skillet back on stove over medium heat
16
Add a tablespoon extra-virgin olive oil, 1 turn of the pan
17
Add shallots and saute 1 to 2 minutes
18
Add cherries and warm through
19
Add brandy by removing the pan off the burner to add the alcohol, then flame the pan
20
Burn off alcohol for 1 minute, then add stock
21
Reduce stock a minute, then add butter in small pieces
22
Toss sauce to combine and sprinkle in mint
23
Pour sauce down over chops and serve the zucchini with walnuts along side