Name: Braised Pork Chops with Cherry Sauce
Yield: Makes 4 Servings
Ingredients: Bone-in, center-cut pork loin chops, 4, each ¾ inch (2 cm) thick; Salt and freshly ground pepper; Unsalted butter, 3 tablespoons; Fresh rosemary, 1 tablespoon minced; Leeks, 2, white and pale green parts, halved, rinsed, and thinly sliced; Dried cherries, ½ cup (2 oz/60 g); Chicken broth, 1 cup (8 fl oz/250 ml); Balsamic vinegar, 2 tablespoons; Port wine, ¼ cup (2 fl oz/60 ml)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Bone-in, center-cut pork loin chops, 4, each ¾ inch (2 cm) thick

Method

Brown the pork chops

Sprinkle the pork chops with salt, pepper, and the rosemary, patting the seasonings firmly to adhere to the meat. In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. Add the pork chops and cook, turning once, unti