| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 4 | Pork loin chops; (1 1/2 lbs.), 1/2-inch-thick, trimmed | |
| Salt and freshly ground pepper | ||
| 2 | ts | Olive oil |
| 1/3 | c | Sliced shallots |
| 1 | pn | Thyme |
| 1/2 | c | Port wine |
| 1/3 | c | Chicken broth |
| 1/4 | c | Dried cherries or cranberries* |
| 1 | tb | Chopped fresh flat-leaf parsley |
| Couscous |
INSTRUCTIONS
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@MEDIA.TEAMNET.NET] on Friday, January 30, 1998 6:01 AM NOTES : FROM LHJ ONLINE http://www.lhj.com 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@LHJ.COM] Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 13, 1998
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