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February 2005 Issue
Red Wine
by J. Sinclair
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My second recipe is a favorite of mine. Simple, quick and elegant, it's one that I turn to when entertaining on a busy schedule. The sauce is so yummy that I sometimes make a double batch and save it for sautéed chicken breasts later in the week! If you choose an aggressive red wine, it can also stand up well to beef tenderloin, duck and even wild game. Now how's that for a versatile pan sauce?

 

Pork Chops with Cherry-Wine Sauce

  • 1 T. olive oil
  • 4 center cut, boneless pork chops
  • 2/3 c. dry red wine
  • 1/3 c. beef broth
  • 3 T. honey
  • 1/2 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/4 tsp. dry mustard
  • 2 tsp. cornstarch
  • 2 T. balsamic vinegar
  • 1 (16 oz.) can pitted dark cherries
Add the oil to a large sauté pan. Brown the chops on both sides; reduce the heat and continue cooking until no pink remains and the meat is well cooked. Remove to a platter and keep warm.

Combine the wine, broth, honey, thyme, salt and mustard in the sauté pan and bring the mixture to a boil. Boil for 5 minutes. Combine the cornstarch and vinegar and add it to the wine mixture. Bring to a boil and boil for one minute. Stir in the cherries.

Return the chops to the pan and heat through before serving.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
 

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