Barely taking a half hour to make, this recipe is in fact special enough that it seems like you spent the whole day in the kitchen! And I loved this recipe, it was veryvery good! In fact, I cleaned my plate, and really wanted seconds!
If you are looking for a dish that is both lovely and sophisticated AND can easily be prepared any night of the week, then look no further! These are perfect for having company over, a Sunday night, or, just because!
Braised Pork Chops with Cherry Sauce
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: skillet entree pork cherry
- 4 Boneless Pork Chops
- salt and pepper, to taste
- 1 Tbsp dried rosemary
- 2 Tbsp butter
- 2 leeks, halved, rinsed and thinly sliced (or substitute 1 yellow onion, minced)
- 1 cup chicken stock
- 1/4 cup port (or dry red wine)
- 2 Tbsp balsalmic vinegar
- 1/2 cup dried cherries
Season both sides of the pork chops with the salt, pepper, and rosemary.
In a large frying pan over medium-high heat, melt 1 tbsp of the butter.
Add the pork chops and cook, turning once, about 6 minutes.
Transfer the pork to a plate.
Melt the rest of the butter in the pan over medium heat and add the leeks (or onions) and sautee until slightly soft and beginning to brown (3-4 minutes).
Stir in the chicken broth and cook, stirring to scrape up any brown bits on the pan bottom, for 1 minute.
Stir in the wine, balsalmic vinegar, and the dried cherries.
Return the pork to the pan (along with any juices), and spoon some juices over them.
Cover the pan, reduce the heat to medium-low, and summer until the pork is tender, about 15 minutes.
Serve the pork chops with the sauce spooned over them.
(Adapted from Parenting Magazine, November 2011. Recipe by Melanie Barnard and Julia Della Croce)