Zutaten für Pork Chops With Cherry Pan Sauce
- Extra Virgin Olive Oil
- 2 tablespoons cold butter
- Boneless Pork Loin Chops
- 1/2 cup all-purpose flour
- Salt And Pepper
- Fresh Thyme
- Shallot
- Cherries In Syrup
- Lemon, Zest Of
- Cornstarch
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Zubereitung von Pork Chops With Cherry Pan Sauce
- Pat 2 (1-inch thick) pork chops dry and lightly pound to 1/2-inch thickness. Season generously with salt, pepper, and 1 teaspoon dried thyme.
- Place 1/2 cup all-purpose flour in a shallow dish. Dredge each pork chop in the flour, ensuring complete coverage, then gently shake off any excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add pork chops and sear for 2-3 minutes per side, until golden brown and caramelized.
- Remove pork chops from skillet and set aside on a plate, tenting with foil to keep warm.
- Add 1 tablespoon olive oil to the skillet. Add 1/4 cup finely chopped shallots and cook for 2 minutes, until softened.
- Stir in 1 (15-ounce) can Bing cherries in syrup (reserve 1/4 cup syrup), and 1 teaspoon lemon zest. Cook for 1 minute, until heated through.
- Pour in 1/2 cup chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low. Gradually whisk in 2 tablespoons cold butter, one piece at a time, until the sauce thickens slightly.
- In a small bowl, whisk together 1 teaspoon cornstarch and 2 tablespoons cold water until smooth. Slowly whisk the cornstarch slurry into the sauce, continuing to simmer until the sauce reaches your desired thickness (about 3-5 minutes).
- Return the pork chops to the skillet, spooning the sauce over them to coat.
- Serve immediately over cooked couscous. (Recipe #195545 suggested)
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
69g
Fat
62g
Carbs
13g
