Medallions of Pork with Dried Cherry Sauce
Dried cherries are very high in anti-oxidants, and are thought by many to contain natural pain killers.They make an exquisite sauce to use with pork. Take care not to overcook the pork chops or they will get tough.
Making the stock out of the bones is well worth the effort. The resulting sauce is rich and flavorful, especially when enhanced with cherries and Balsamic vinegar.
Use a sharp knife to cut the bones from the pork chops and reserve. Cover and refrigerate.
Heat one tablespoon of oil in a medium sized skillet over medium-high heat. Add the bones and sauté until brown - about 15 minutes. Pour off accumulated fat.
Add 2 cups of broth to the skillet and simmer over low heat until the broth is reduced to approximately one cup. Scrape up any browned bits that cling to the bottom of the skillet. This should take just under a half hour. Remove the bones.
Add the cherries and the vinegar to the skillet and simmer until reduced to 2/3 cup, which should take less than ten minutes.
Sprinkle the pork chops with salt and pepper and heat another tablespoon of oil in a large skillet. Add the pork and sauté until brown.
Add the remaining 1/2 cup of chicken broth. Reduce the heat and cover. Cook until the pork is just firm and yust barely pink in the center. about 12-15 minutes.
Transfer to plates and keep warm.
Pour the cherry mixture into the same skillet. Bring the mixture to a boil, reduce the heat, and simmer until the sauce is reduced to about 3/4 of a cup, and can coat the back of a spoon.
Season with salt and pepper.
Drizzle over the pork and serve piping hot.