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A quick and easy pork chop recipe with a major flavor punch. Perfect for a weeknight supper. Serve with couscous and your favorite green veggie or a salad. Adapted from a Cooking Light recipe, altered to suit my pantry, tastes, and my husband’s heartier appetite. It’s still a pretty light dish.
1. Melt 1/2 tablespoon of butter in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon of the salt and all of the pepper.
2. Add pork to the pan; cook for 3 1/2 minutes on each side. Then remove the pork from the pan.
3. Melt the remaining 1/2 tablespoon of butter in the skillet. Add shallots and garlic to the pan; sauté for 30 seconds.
4. Add port and vinegar to the pan; cook for 30 seconds, stirring occasionally.
5. Stir in the remaining 1/4 teaspoon salt and the cherry preserves; cook for 30-60 seconds, stirring constantly, until smooth. Return the pork to the pan; cook for 30 seconds or until desired degree of doneness, turning to coat. Serve immediately.
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