Medallions of Pork with Dried Cherry Sauce

1. 1

   Using sharp knife, cut bones from pork chops.

2. 2

   Cover and refrigerate pork.

3. 3

   Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.

4. 4

   Add bones; saute until brown, about 15 minutes.

5. 5

   Pour off any accumulated fat.

6. 6

   Add 2 cups broth to skillet.

7. 7

   Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes.

8. 8

   Remove bones from skillet.

9. 9

   Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes.

10. 10

    (Can be made 1 day ahead.

11. 11

    Cover; chill.)

12. 12

    Sprinkle pork with salt and pepper.

13. 13

    Heat 1 tablespoon oil in heavy large skillet over medium-high heat.

14. 14

    Add pork; saute until brown, about 2 minutes per side.

15. 15

    Add remaining 1/2 cup chicken broth.

16. 16

    Reduce heat to low.

17. 17

    Cover and cook until pork is just firm and no longer pink in center, about 6 minutes.

18. 18

    Transfer pork to plates.

19. 19

    Tent with foil to keep warm.

20. 20

    Pour cherry mixture into same skillet.

21. 21

    Bring to boil.

22. 22

    Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes.

23. 23

    Season with salt and pepper.

24. 24

    Spoon over pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.