Pork Chops W/Dried Cherry Sauce

1. 1

   Place 2 cups stock, the dried cherries and balsamic vinegar in a small saucepan over medium heat and simmer gently until the sauce is reduced by half.

2. 2

   Set aside.

3. 3

   Twenty minutes before serving, sprinkle each side of each pork chop with salt and pepper.

4. 4

   Place the olive oil and butter in a medium-sized saute pan and heat until the bubble subside.

5. 5

   Place each chop carefully in the pan so they are not touching.

6. 6

   Leave them to brown without moving for 2 to 3 minutes.

7. 7

   When the chops are a brown, turn with tongs and brown the other side.

8. 8

   Remove the chops from the pan, pour off any fat, add 1/2 cup chicken stock.

9. 9

   Return the chops to the pan, place over low heat, cover, and cook gently for 3-4 minutes, until the chops are just firm when pressed with a finger.

10. 10

    Remove the chops and keep warm.

11. 11

    Add the balsamic-dried cherry mixture to the saute pan and bring to a boil.

12. 12

    Let the sauce simmer for 5 minutes it should coat the spoon again.

13. 13

    Taste, add salt and pepper to taste.

14. 14

    Place the chops on warm dinner plates; spoon over the dried cherry sauce.

15. 15

    Garnish with sprigs of watercress or Italian parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.