The Pioneer Woman Tasty Kitchen
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Balsamic and Cherry Pork Chops

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Level: Easy

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Description

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.

Ingredients

  • 1 Tablespoon Unsalted Butter, Divided
  • 1-½ pound Boneless Center-cut Loin Pork Chops (4 Chops, About 6 Oz. Each)
  • ¾ teaspoons Coarse Salt, Divided
  • ½ teaspoons Freshy Ground Black Pepper
  • 2 Tablespoons Finely Diced Shallots
  • 2 cloves Fresh Garlic, Minced
  • ¼ cups Ruby Port Wine
  • 2 Tablespoons Balsamic Vinegar
  • ½ cups Cherry Preserves

Preparation

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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