Pork Chops In Balsamic Cherry Sauce
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
57
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Butter1 large
Shallot (thinly sliced)Directions:
1
Place pork and vinaigrette in pie dish; turn to coat
2
Let stand 10 minutes
3
Melt butter in heavy medium skillet over medium heat
4
Using tongs, lift pork from marinade; shake off excess
5
Transfer pork to skillet, reserving marinade in dish
6
Sprinkle pork with pepper
7
Sauté until brown, about 3 minutes per side
8
Transfer pork to plate
9
Add shallot to skillet; stir until softened, about 1 minute
10
Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits
11
Return pork to skillet
12
Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side
13
Season with salt and pepper
14
Transfer pork to plates; top with sauce
15
Place pork and vinaigrette in pie dish; turn to coat
16
Let stand 10 minutes
17
Melt butter in heavy medium skillet over medium heat
18
Using tongs, lift pork from marinade; shake off excess
19
Transfer pork to skillet, reserving marinade in dish
20
Sprinkle pork with pepper
21
Sauté until brown, about 3 minutes per side
22
Transfer pork to plate
23
Add shallot to skillet; stir until softened, about 1 minute
24
Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits
25
Return pork to skillet
26
Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side
27
Season with salt and pepper
28
Transfer pork to plates; top with sauce