PORK CHOPS - BONELESS CENTER CUT WITH SUN-DRIED CHERRY AND PORT WINE SAUCE

By akselden

Ingredients

• 2 T. unsalted butter
• 2 T. minced shallots
• 1 tsp. cracked black peppercorns
• 1 bay leaf
• 1 sprig fresh thyme + small sprigs to garnish
• 3/4 C. port wine
• 1/4 C. full-bodied red wine
• 1.5 oz. Jus de Poulet Lie Gold" + 1/2 C. hot water
• 1/2 C. sun-dried cherries
• 1/4 C. heavy cream
• 4 boneless center cut pork chops, about 3/4-inch thick
• Salt and freshly ground black pepper to taste
• 1 T. olive oil

Details

Servings 4

Preparation

Step 1

1. Melt butter in a large skillet over medium-high heat. Saute shallots, peppercorns, bay leaf, and thyme until shallots are translucent. Add port and wine, bring to a boil, and reduce by half. Whisk in dissolved Jus de Poulet Lie Gold, then strain sauce, and return to pan. Add cherries and whisk in cream, return to a simmer, and taste to adjust seasonings. Reduce slightly if too thin and keep warm.

2. Heat a large skillet over high heat. Season pork with salt and pepper and quickly brown on both sides. Cover pan tightly, reduce heat to low, and cook until done, about 11 to 14 minutes. Serve cutlets whole or sliced across the grain. Spoon on sauce, add a thyme sprig to each plate, and serve.