Pork
4 boneless loin chops, 3/4 inch thick (6-7 oz each) brined if desired
salt and pepper
1 tbs vegetable oil
Sauce
1 medium shallot minced, about 3 tablespoons
salt
1/2 C dry port
1 1/2 C low sodium chicken broth
1/2 C dried cherries
2 tbs whole milk
1 tsp cornstarch
2 tsp minced fresh rosemary
ground black pepper
1. FOR THE PORK: Pat the pork chops dry with paper towels, then season with salt and pepper. Heat the oil in a 12-in skillet over medium high heat until just smoking. Lay the pork chops in the skillet and cook until light brown, about 3 minutes. Flip the pork chops over, reduce the heat to medium, and continue to cook until the centers of the pork chops register 135 degrees on an instant read thermometer, 5 to 10 minutes (mine took 10).
2.Transfer the chops to a plate, cover with foil, and let them rest until the centers reach an internal temperature of 145 to 150 degrees, 5 to 10 minutes.
3. FOR THE SAUCE: While the chops rest, add the shallot and 1/4 tsp salt to the oil left in the skillet, return to medium low heat., cook until the shallot is softened, about 2 minutes. Stir in the port, scraping up the brown bits. Stir in the broth and cherries, bring to a simmer, and cook until the mixture measures 3/4 cup, about 5 minutes.
4. Pour any accumulated pork juices into the simmering sauce. Whisk the milk and cornstarch together in a small bowl, then whisk into the simmering sauce. Continue to simmer the sauce until it has thickened, about 1 minute. Off the heat, stir in the rosemary and season with salt and pepper to taste. Spoon the sauce over the pork before serving.
PER SERVING: Cal 450; Fat 16; Sat Fat 4.5g; Chol 110mg; Carb 20g; Protien 46g; Fiber 2g; Sodium 600mg
PER SERVING WITHOUT SAUCE: Cal 330; Fat 15g; Sat Fat 4.5g; Chol 110mg; Carb 0mg; Protien 44g; Fiber 0g; Sodium 230mg
Rating = So Damn Good
2 comments:
I don't eat pork but João really likes pork loin, JB - that would be a great option for him!
This looks very interesting. I may try it this weekend.
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