• Nat'l Cherry Month - 4

    From Dave Drum@1:18/200 to All on Sat Feb 10 17:01:51 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pork Chops w/Cherry Pan Sauce
    Categories: Pork, Herbs, Fruits, Wine
    Yield: 4 Servings

    MMMMM-------------------------PORK CHOPS------------------------------
    1 tb Oil
    4 Bone-in center-cut pork
    - chops; 3/4" thick/8 - 9
    - ounces each
    1 1/2 ts Salt
    1/2 ts Ground black pepper
    1/2 ts Garlic powder

    MMMMM-------------------HERB-CHERRY PAN SAUCE------------------------
    2 c Halved sweet cherries;
    - pitted; fresh or thawed
    1 ts Chopped fresh thyme leaves
    1/2 ts Dried thyme
    pn (big) salt
    1 c Tawny Port wine *
    2 tb Unsalted butter

    SEASON THE PORK CHOPS: Sprinkle the pork chops on both
    sides with the salt, pepper, and garlic powder.

    Cook the pork chops: Heat the oil in a large skillet
    over medium to medium-high heat.

    Add the pork chops two at a time, so as to not crowd the
    pan, and cook until browned on the first side, 4 to 5
    minutes. Flip pork chops over and cook on other side for
    3 to 4 minutes more.

    Transfer to a tray or platter and cover with foil to
    keep warm. (You can also put them in a low oven if you
    wish.) Repeat with the remaining pork chops, adding more
    oil to the pan if dry.

    MAKE THE HERB-CHERRY PAN SAUCE: Add the cherries, thyme,
    and salt to the pan and cook so they start to release
    their juices and soften, scraping up the stuck-on bits
    on the bottom of the pan, 3 to 4 minutes.

    Add the Port and let simmer until reduced by about half,
    10 to 12 minutes. Stir in the butter until emulsified
    and the sauce is nice and glossy. Taste and adjust with
    more salt to taste.

    SERVE: Serve the pork chops with the sauce on the side
    for diners to spoon on their plates or over their chops.


    * I used a Ruby port because it's what I had on hand.
    Worked well, AFAICS - UDD

    Recipe by: Aaron Hutcherson

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen


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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)