Pork Chops in Balsamic Cherry Sauce

Pork Chops in Balsamic Cherry Sauce 

  • 2 5 oz. boneless pork chops
  • 1/3 cup Primo Dark Cherry Balsamic Vinegar
  • 1 TB Primo Early Harvest Corbancosa EVOO
  • 1 Large shallot, thinly sliced
  • 1/3 cup Chicken broth
  • ¼ cup Canned Bing, dried Bing or tart cherries

 

Directions:

  1. Place pork and Primo Dark Cherry Balsamic Vinegar in small shallow pan; turn to coat.  Let stand 10 minutes.
  2. Heat Primo Corbrancosa EVOO 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.
  3. 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.

Cranberry and Honey Glazed Spiral Ham With Sage and Mushroom Potatoes

Cranberry and Honey Glazed Spiral Ham With Sage and Mushroom Potatoes  

Ingredients

 

FOR HAM

  • 1  Spiral Ham
  • 1  2 Liter Vernors
  • 1 c. PRIMO Cranberry Pear White Balsamic
  • ½ c.  Honey

FOR POTATOES

  • 6  Red skin potatoes washed and quartered
  • 4 Tbsp.  PRIMO Sage and Wild Mushroom Oil
  • Salt and pepper to taste

Preparation

Preheat oven to 350 degrees.

Toss potatoes with sage and mushroom oil, salt and pepper and arrange on a cookie sheet.

Place on lowest rack of oven.

 

Mix Vernors, Balsamic and honey in a deep roasting pan. Add ham and place on the top rack of the oven, basting every 15 min. Cook for 45 min. or until heated all the way through.  Potatoes and ham should be done at the same time.