Pork Chops with Cherry Sauce
Why this recipe works:
Thin-cut pork chops cook quickly, and the fruity sauce made with pantry ingredients tastes like the result of far more work than it is.
Thin-cut pork chops cook quickly, and the fruity sauce made with pantry ingredients tastes like the result of far more work than it is.less
Inexpensive ruby port is fine here. You can use dried cranberries in place of the dried cherries. Serve with mashed potatoes.
1. Pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add pork and cook until well browned and cooked through, about 4 minutes per side; transfer to plate and tent loosely with aluminum foil.
2. Add shallot, garlic, and fennel seeds to now-empty skillet and cook until shallot is softened, about 1 minute. Add port, vinegar, cherries, and sage and bring to boil. Reduce heat to medium-low and simmer until reduced to ½ cup and cherries are plump, about 10 minutes. Add accumulated pork juices to sauce. Pour sauce over pork. Serve.