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1
Preheat oven to 375 degrees F.
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2
Put cherries in a small bowl with the sugar.
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3
Heat a skillet with an oven safe handle over medium high to high heat or, cover a the handle of a rubber handled pan with tin foil and preheat over same setting.
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4
Season chops with salt and pepper.
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5
Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, to a hot skillet.
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6
Place chops in skillet and sear meat on both sides to caramelize the chops.
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7
Place a loose tin foil tent over the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until meat is firm to touch, but not tough.
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8
While chops are in oven, place a second skillet over medium high heat.
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9
Toast nuts 1 to 2 minutes, shaking pan frequently.
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10
Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter.
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11
Add zucchini disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes.
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12
Remove meat from oven and transfer to dinner plates.
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13
Cover chops with foil to keep warm.
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14
Place chop skillet back on stove over medium heat.
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15
Add a tablespoon extra-virgin olive oil, 1 turn of the pan.
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16
Add shallots and saute 1 to 2 minutes.
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17
Add cherries and warm through.
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18
Add brandy by removing the pan off the burner to add the alcohol, then flame the pan.
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19
Burn off alcohol for 1 minute, then add stock.
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20
reduce stock a minute, then add butter in small pieces.
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21
Toss sauce to combine and sprinkle in mint.
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22
Pour sauce down over chops and serve the zucchini with walnuts along side.
