Yield: 1 Servings
Measure | Ingredient |
---|---|
4 \N | Pork loin chops; (1 1/2 lbs.), 1/2-inch-thick, trimmed |
\N \N | Salt and freshly ground pepper |
2 teaspoons | Olive oil |
⅓ cup | Sliced shallots |
1 pinch | Thyme |
½ cup | Port wine |
⅓ cup | Chicken broth |
¼ cup | Dried cherries or cranberries* |
1 tablespoon | Chopped fresh flat-leaf parsley |
\N \N | Couscous |
1. Sprinkle chops lightly with salt and pepper. Heat oil in large skillet over high heat. Add pork and cook 4 to 5 minutes per side until cooked through. Transfer to plate, cover and keep warm.
2. Add shallots and thyme to same skillet and cook 1 minute. Add port, then chicken broth and cherries. Bring to boil; boil until reduced by half, 3 minutes. Season with salt and pepper. Return pork and any juices to skillet and cook until heated through. Sprinkle with parsley. Serve with couscous.
Makes 4 servings.
* Dried cherries and cranberries are available in some supermarkets or from Chuckar Cherries, 800-624-9544. Prep time: 5 minutes Cooking time: 14 to 16 minutes Degree of difficulty: Easy Low-fat Low-calorie
(C) Copyright 1998, Meredith Corporation, All Rights Reserved.
Busted by Barb at Possum Kingdom. by LHJrecipe recipe mailing list [LHJRECIPE@...] on Friday, January 30, 1998 6:01 AM NOTES : FROM LHJ ONLINE Dried cherries and cranberries are products that are bound to become indispensable to the cook in a hurry.
Added to pork, they transform a simple meal into a taste sensation.
Recipe by: LHJ Kitchen [lhjkitchen@...] Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Feb 13, 1998