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Pork Chops With Dried Cherries And Port From Lhj
Yields: 4 serving(s)
Ingredients
- 4 pork loin chops; (1 1/2 lbs.), 1/2-inch-thick, trimmed
- Salt and freshly ground pepper
- 2 teaspoon(s) olive oil
- 1/3 cup(s) sliced shallots
- 1 pinch thyme
- 1/2 cup(s) port wine
- 1/3 cup(s) chicken broth
- 1/4 cup(s) dried cherries or cranberries*
- 1 tablespoon(s) chopped fresh flat-leaf parsley
- Couscous
Directions
- Sprinkle chops lightly with salt and pepper.
- Heat oil in large skillet over high heat.
- Add pork and cook 4 to 5 minutes per side until cooked through.
- Transfer to plate, cover and keep warm.
- Add shallots and thyme to same skillet and cook 1 minute.
- Add port, then chicken broth and cherries.
- Bring to boil; boil until reduced by half, 3 minutes.
- Season with salt and pepper.
- Return pork and any juices to skillet and cook until heated through.
- Sprinkle with parsley.
- Serve with couscous.
- * dried cherries and cranberries are available in some supermarkets or from chuckar cherries, 800-624-9544.
- Prep time: 5 minutes cooking time: 14 to 16 minutes degree of difficulty: easy low-fat low-calorie.
- Are products that are bound to become indispensable to the cook in a hurry.
- Added to pork, they transform a simple meal into a taste sensation.
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