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.

by admin