Tonight's Dinner: Cherry pork chops
When guests drop by unexpectedly, whip up these cherry pork chops. They only take 30 minutes, but your guests will think they took all day.
My favorite types of meals are those that take no time but impress the guests. These cherry pork chops are such a meal. If you have family or friends drop in at the last minute, these chops are easy to prepare, have fruit and vegetables in the sauce, and you can make the whole thing in just one pot. It could not be easier. But just because it takes no time, doesn't mean the recipe scrimps on flavor. As a matter of fact, the combination of the cherries, port and leeks make for a taste that absolutely tickles the tongue. I wouldn't expect anything less from Parenting Magazine.
Cherry pork chops
- 4 pork chops
- Salt and pepper to taste
- 1 tablespoon rosemary, minced
- 3 tablespoons butter, divided
- 1 leek, rinsed, halved and thinly sliced
- 1 cup chicken stock
- 1/4 cup port
- 2 tablespoons balsamic vinegar
- 1/2 cup fresh or frozen cherries, pitted and chopped
- Season the pork chops with salt, pepper and rosemary. Melt two tablespoons of butter in a large skillet over medium-high heat. Add the pork chops and cook for about six minutes, turning once; set aside.
- In the same skillet melt one tablespoon of butter, add the sliced leek and sauté until soft, three to four minutes. Stir in the chicken stock and cook for one minute, scraping up the browned bits on the bottom of the pan.
- Stir the port, balsamic and cherries into the pan. Return the pork chops and any juices from the plate to the pan and spoon the liquid over the chops. Cover, reduce the heat to low and simmer until the pork is tender, about 15 minutes. Divide the chops among dinner plates, spoon the sauce over them and serve.