From webmaster@nikibone.com Mon Jan 27 09:06:30 2003 Date: Sun, 26 Jan 2003 03:14:21 +0000 (UTC) From: Niki Newsgroups: rec.food.recipes Subject: Pork Chops in Balsamic Cherry Sauce Followup-To: rec.food.cooking, rec.food.recipes Pork Chops in Balsamic Cherry Sauce This recipe can be prepared in 45 minutes or less. Bottled balsamic vinaigrette is a super base for this sauce. Round out the menu with packaged noodles au gratin and steamed baby carrots. Then offer chocolate layer cake from the bakery for dessert. 2 5-ounce boneless pork chops (each about 1 inch thick) 1/3 cup bottled balsamic vinaigrette 1 tablespoon butter 1 large shallot, thinly sliced 1/3 cup canned low-salt chicken broth 1/4 cup dried Bing (sweet) or tart cherries (about 1 1/2 ounces) Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes. Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Saute until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce. Serves 2. Niki -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.