Ingredients
1 cup cherries, pitted and chopped
1 cup port
1/2 stick butter, cut into pats
2 large shallots, sliced
1 clove garlic, minced
4-6 pork chops (approx 1" thick)
sprigs of fresh thyme
2 tbsp white basalmic vinegar
Directions
1. Combine cherries and port in a small bowl. Set aside to soak.
2. Melt the butter in a large skillet over medium heat, add shallots and garlic, and saute until lightly browned.
3. Add the pork chops to the skillet and brown on both sides (~2 mins per side). Remove chops to a plate.
4. Add the port-cherry mixture and several sprigs of thyme. Bring sauce to a simmer.
5. Add the browned pork chops, arranging so they are partially submerged in the sauce.
6. Reduce heat to med-low and cover, simmering the chops for 15 minutes.
7. Flip the chops and simmer for an additional 10 minutes.
8. Remove the chops to a plate and cover.
9. Raise heat to high, add vinegar, and boil to reduce, 5-10 minutes. Discard the cooked thyme sprigs.
10. Serve the pork chops with sauce spooned over them.
To make a beautiful presentation, garnish the pork with a sprig of fresh thyme and compliment with a simply steamed green vegetable. I chose green beans to contrast the fruity, burgundy colored sauce. Asparagus or snow peas are other good choices. I paired this with a Bordeaux. Fruity wines such as Petite Syrah or Chianti would also be excellent pairs.
Life is sweet. Savor it!
1/2 stick butter, cut into pats
2 large shallots, sliced
1 clove garlic, minced
4-6 pork chops (approx 1" thick)
sprigs of fresh thyme
2 tbsp white basalmic vinegar
Directions
1. Combine cherries and port in a small bowl. Set aside to soak.
2. Melt the butter in a large skillet over medium heat, add shallots and garlic, and saute until lightly browned.
3. Add the pork chops to the skillet and brown on both sides (~2 mins per side). Remove chops to a plate.
4. Add the port-cherry mixture and several sprigs of thyme. Bring sauce to a simmer.
5. Add the browned pork chops, arranging so they are partially submerged in the sauce.
6. Reduce heat to med-low and cover, simmering the chops for 15 minutes.
7. Flip the chops and simmer for an additional 10 minutes.
8. Remove the chops to a plate and cover.
9. Raise heat to high, add vinegar, and boil to reduce, 5-10 minutes. Discard the cooked thyme sprigs.
10. Serve the pork chops with sauce spooned over them.
To make a beautiful presentation, garnish the pork with a sprig of fresh thyme and compliment with a simply steamed green vegetable. I chose green beans to contrast the fruity, burgundy colored sauce. Asparagus or snow peas are other good choices. I paired this with a Bordeaux. Fruity wines such as Petite Syrah or Chianti would also be excellent pairs.
Life is sweet. Savor it!
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