Earthy Delights Recipe
http://www.earthy.com/
Medallions of Pork with Dried Cherry SauceDried cherries are plentiful in Michigan. They 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, which is the number one
mistake made by most unwary cooks. They're delicious
served with a bottle of Gamay Beaujolais. This recipe
makes just four pork chops, so adjust it to accommodate
your crowd.
Ingredients:
4 eight-ounce pork loin chops, trimmed of fat, about one
inch thick
2 tablespoons extra virgin olive
oil
2 1/2 cups
chicken stock
1/3 cup dried
cherries
1/3 cup aged Balsamic
vinegar
Preparation:
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 no longer
pink in the center. 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.
Directions:
Dried cherries are plentiful in Michigan. They 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, which is the number one
mistake made by most unwary cooks. They're delicious
served with a bottle of Gamay Beaujolais. This recipe
makes just four pork chops, so adjust it to accommodate
your crowd.