Pork Chops in Cherry Cream Sauce
For the Chops:
4 - 4-ounce boneless pork chops (about 1 pound)
1/4 cup bottled balsamic vinaigrette 2 Tablespoons Dark Brown Sugar 1 tablespoon butter
For the Cherry Cream Sauce:
2/2 cup canned low-salt chicken broth
3/4 cup dried Bing (sweet) or [censored] cherries (about 1 1/2 ounces) 1 tablespoon butter
4/4 cup cream
For the Marinade: Combine brown sugar and balsamic vinegar and chops. *Technique for marinating:
Place any food in a Ziploc type bag. Hold top of bag securely and submerge bag in cold water within
about an inch of the top of the bag. Press bag gently together to express air. Air will
automatically be removed. With one hand hold bag up so that it doesn't fill with water, with other
hand zip it closed. Get as much air out as possible. Nita Holleman Marinade* chops about 30 minutes.
Drain off marinade to a cup and set it aside. Preheat Oven to 350 degrees F. Transfer pork chops to
plate. Sprinkle lightly with black pepper. Melt butter in a heavy ovenproof skillet over medium-low
heat. When melted, increase heat to medium-high. Place chops in skillet and brown them on each side
for about 3 minutes per side. Using hot pads to protect your hands, place skillet with chops in
center of oven.
Make sauce. For the Cherry Cream Sauce: Place broth, cherries and reserved marinade in a saucepan.
Bring to a boil. Reduce heat and simmer until cherries are tender and sauce is slightly reduced. Add
1 Tablespoon butter and cream. Transfer pork to plates; top with sauce.
Prep Time: 45 minutes or less Round out the menu with packaged noodles au gratin and steamed baby
carrots. Offer chocolate or other layer cake from the bakery for dessert. Serves 2 or 3.
Nita Holleman
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