I saw this recipe in the November issue of Parenting Magazine, and it looked so so beautiful I knew I wanted to make it! Barely taking a half hour to make, this recipe is in fact special enough that it seems like you spent the whole day in the kitchen! And I loved this recipe, it was veryvery good! In fact, I cleaned my plate, and really wanted seconds! The only thing that stopped me from going back for seconds was the thought of being able to have it again for lunch the next day. However, what I made looks nothing, nothing like what was on that magazine page! Another reminder that I am not, and probably never will be, a food stylist. I have enough trouble trying to decorate my house, much less decorate plates of food. Even though mine didn't look as beautiful, it surely tasted beautiful! Perfect for having company over, a Sunday night, or, just because!
I did make two minor changes to the recipe. The recipe calls for leeks, which are pretty much impossible to find here, and that might have had a slight impact as to how my pork chops looked, but not in how they tasted. The recipe also called for port, and I'm guessing not many families keep a stock of port in their pantries. Red wine, sure, but port is a sophisticated taste, and if you actually have it on hand, I'm willing to bet you sprung for the good (and not cheap) stuff and won't want to pour it into a skillet.
P.S. I got the wonderful opportunity to do a Product Review for the Daring Kitchen! If you are a member, check it out here: http://thedaringkitchen.com/product-reviews/mmmgarlic
and leave a comment for a chance to win a prize!!
Braised Pork Chops with Cherry Sauce (Adapted from Parenting Magazine, November 2011. Recipe by Melanie Barnard and Julia Della Croce)
4 Boneless Pork Chops
salt and pepper, to taste
1 Tbsp dried rosemary
2 Tbsp butter
2 leeks, halved, rinsed and thinly sliced (or substitute 1 yellow onion, minced)
1 cup chicken stock
1/4 cup port (or dry red wine)
2 Tbsp balsalmic vinegar
1/2 cup dried cherries
Season both sides of the pork chops with the salt, pepper, and rosemary.
In a large frying pan over medium-high heat, melt 1 tbsp of the butter.
Add the pork chops and cook, turning once, about 6 minutes.
Transfer the pork to a plate.
Melt the rest of the butter in the pan over medium heat and add the leeks (or onions) and sautee until slightly soft and beginning to brown (3-4 minutes).
Stir in the chicken broth and cook, stirring to scrape up any brown bits on the pan bottom, for 1 minute.
Stir in the wine, balsalmic vinegar, and hte dried cherries.
Return the pork to the pan (along with any juices), and spoon some juices over them.
Cover the pan, reduce the heat to medium-low, and summer until the pork is tender, about 15 minutes.
Serve the pork chops with the sauce spooned over them.