Pork chops with dried cherries and port from lhj

1 Servings

Ingredients

Quantity Ingredient
4 Pork loin chops; (1 1/2 lbs.), 1/2-inch-thick, trimmed
Salt and freshly ground pepper
2 teaspoons Olive oil
⅓ cup Sliced shallots
1 pinch Thyme
½ cup Port wine
⅓ cup Chicken broth
¼ cup Dried cherries or cranberries*
1 tablespoon Chopped fresh flat-leaf parsley
Couscous

Directions

1. 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.

2. 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.

Makes 4 servings.

* Dried cherries and cranberries are available in some supermarkets or from Chuckar Cherries, 800-624-9544. Prep time: 5 minutes Cooking time: 14 to 16 minutes Degree of difficulty: Easy Low-fat Low-calorie

(C) Copyright 1998, Meredith Corporation, All Rights Reserved.

Busted by Barb at Possum Kingdom. by LHJrecipe recipe mailing list [LHJRECIPE@...] on Friday, January 30, 1998 6:01 AM NOTES : FROM LHJ ONLINE Dried cherries and cranberries are products that are bound to become indispensable to the cook in a hurry.

Added to pork, they transform a simple meal into a taste sensation.

Recipe by: LHJ Kitchen [lhjkitchen@...] Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Feb 13, 1998

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