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Pork Chops With Dried Cherries And Port




Source of Recipe


Tami


List of Ingredients




Pork Chops With Dried Cherries And Port from Tami


4 6 ounce pork loin chops -- 1/2-inch-thick,
-- trimmed
salt and freshly ground pepper
2 teaspoons olive oil
1/3 cup shallots -- sliced
1 pinch thyme
1/2 cup port wine
1/3 cup chicken broth
1/4 cup dried cherries* -- or cranberries
1 tablespoon fresh flat-leaf parsley -- chopped
couscous


Recipe




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.