Title: Pork Chops with Dried Cherries and Port
Categories: Pork, Dried, Fruit, Grains, Wine
Yield: 4 Servings
4 Pork loin chops;
-1/2" thick, trimmed
Salt and freshly ground
-pepper
2 ts Olive oil
1/3 c Shallots; sliced
1 pn Thyme
1/2 c Port wine
1/3 c Chicken broth
1/4 c Dried cherries or
-cranberries
1 tb Fresh parsley; chopped
Couscous
Sprinkle chops lightly with salt and pepper. Heat oil in large
skillet over high heat. Add pork and cook 4 to 5 minutes per side
until cooked through. Transfer to plate, cover and keep warm.
Add shallots and thyme to same skillet and cook 1 minute. Add
port, then chicken broth and cherries. Bring to boil; boil until
reduced by half, 3 minutes. Season with salt and pepper. Return
pork and any juices to skillet and cook until heated through.
Sprinkle with parsley. Serve with couscous.
