Why not surprise your friends and family with an elegant meal of sautéed pork chops with a richly-flavored sauce that spotlights your favorite red wine and tart cherries? It is sure to be the star of the feast!
- 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.
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