Pork Chops With Cherry Pan Sauce

Name: Pork Chops With Cherry Pan Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 5 tablespoons extra virgin olive oil; 3 tablespoons butter, divided; 4 boneless pork loin chops, pounded to 1/4-inch thick; 3/4 cup flour, for dusting pork chops; salt and pepper; 6 sprigs fresh thyme, leaves stripped and chopped; 1 large shallot, chopped finely; 1 (15 ounce) can whole pitted bing cherries in syrup, drained; 1/2 lemon, zest of; 1 teaspoon cornstarch

Submitted by Mommy Diva

"I go this recipe from the Rachel Ray show and I make it with Simple Couscous. My family absolutely loved it - even my 14 year old daughter cleaned her plate. I count that a success anytime! It is a nice change to the everyday - and is easy to make!! I did modify the sauce a bit as I like the sauce a bit thicker and used bing cherries in syrup as i couldn't find the ones she called for. Turned out great and looked the same."

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photo by Queen Dana

Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

5 tablespoons extra virgin olive oil
3 tablespoons butter, divided
4 boneless pork loin chops, pounded to 1/4-inch thick
³⁄₄ cup flour, for dusting pork chops
salt and pepper
6 sprigs fresh thyme, leaves stripped and chopped
1 large shallot, chopped finely
1 (15 ounce) can whole pitted bing cherries in syrup, drained
¹⁄₂ lemon, zest of
1 teaspoon cornstarch

directions

Heat 2 tablespoons of oil in a large skillet over medium-high heat.
Lightly season the pounded chops with salt, pepper and thyme.
Place flour in a shallow bowl and toss the seasoned chops in the flour, coating completely then shaking off excess.
Place the chops in the hot skillet and sear meat on both sides to caramelize, about 2-3 minutes on each side.
Once the chops are done, remove them to a plate and tent with foil to rest while you make the pan sauce.
Place the skillet back on the stove over medium heat with another 1-2 tablespoons of EVOO.
Add the shallots and cook for 2 minutes. Add cherries to the shallots along with the lemon zest to warm through.
Add 1/2 cup of stock and let cook for another minute.
Add the remaining butter in small pieces, toss the sauce to combine.
Mix 1 tsp corn starch to 1/2 cup cold water and add slowly to sauce until desired thickness is achieved.
Simmer for 3-5 minutes to cook out starch flavor.
Pour pan sauce over the chops.
Serve with Simple Couscous Recipe #195545 as pictured for lovely presentation. Enjoy :).

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Reviews

This was very tasty. We had ate with buttered noodles instead of couscous, with green beans on the side. Made for ZWT5 for The Fearless.

Queen Dana
Very good, I added in about 1/2 cup cranberry sauce also, and used 2 smaller shallots, I dredged the chops in garlic powder with the flour, also I used bone-in fast-fry pork chops instead of pounding the chop[s thin, thanks for sharing Mommy D, DH and myself enjoyed this!...Kitten:)

Kittencalrecipezazz
This was a really good recipe, made it for dinner last night. My bf loved it, thanks! Made for ZWT3.

Midwest Maven
This was a very good quick meal that my family enjoyed. I served with rice and peas. Thanks for sharing!

Mrs. Moon