Pork Chops in Balsamic Cherry Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2; can be doubled
- 1 tablespoon butter
- 1 large shallot, thinly sliced
- Carbohydrate 18 g(6%)
- Cholesterol 106 mg(35%)
- Fat 20 g(30%)
- Fiber 2 g(7%)
- Protein 32 g(65%)
- Saturated Fat 6 g(31%)
- Sodium 574 mg(24%)
- Calories 359
Preparation Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes. Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.
Preparation Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes. Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.
