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
+=OR=+
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.

Enjoy!

* 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)