Pork Chops with Dried Cherries and Port
- 4 pork loin chops (1-1/2 lbs.), 1/2 inch thick, trimmed
- Freshly ground black pepper
- 2 teaspoons olive oil
- 1/3 cup chopped shallots
- Pinch dried thyme
- 1/2 cup port wine
- 1/3 cup chicken broth
- 1/4 cup dried cherries or cranberries*
- 1 tablespoon chopped fresh parsley
- Couscous, cooked according to package 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 or until juices run clear. Transfer to plate; cover loosely with foil 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 many larger supermarkets.
- Servings Per Recipe 4
- Fat, total(g)11,
- sat. fat(g)3,
- Percent Daily Values are based on a 2,000 calorie diet
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