| 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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