Ingredients
- 2 5 oz. boneless pork chops--(about 1 inch thick)
- 1/3 cup balsamic vinaigrette
- 1 Tbls. butter
- 1 large shallot--thinly sliced
- 1/3 cup chicken broth
- 1/4 cup dried Bing (sweet) or tart cherries--(about 1 1/4 oz.)
- salt and pepper
- Balsamic Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 clove crushed garlic
- 1 tsp. ground mustard
- 1 pinch salt
- ground black pepper to taste
Directions
Balsamic Vinaigrette:
In a small bowl, whisk together olive oil, balsamic vinegar, garlic and mustard powder. Season to taste with salt and black pepper. stir in fresh herbs if desired.
Makes 1 cup
Place pork and vinaigrette in pie dish;turn to coat. Let stand 10 minutes.
Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Saute until brown, about 3 minutes per side. Transfer pork to a plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade ; bring to a boil, scraping up browned bits. Return pork to skilet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper.
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Submitted 6/13/05.
Source: Bon Apperit
Submitted By: Eileen Werth
crzylegs@erols.com
Pork Chops in Balsamic Cherry sauce