Ingredients
- 2 teaspoons cornstarch
- 1/2 cup lower sodium chicken broth
- 1/2 cup red wine
- 1 tablespoon brown sugar
- 1/3 cup dried cherries
- 1/2 teaspoon dried rosemary
- 4 4-ounce boneless center cut pork chops
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Pork Chops with Rosemary Cherry Sauce
Meal: Dinner
Cuisine: American
Ingredient: Pork
Season: Fall
Contributor: David Bonom and Marge Perry
Directions
Makes 4 servings
- Combine the cornstarch with about the same amount of water and stir until dissolved. Stir the cornstarch mixture in with the broth, wine, brown sugar, cherries and rosemary. Set aside.
- Sprinkle the pork chops with the salt and pepper. Heat the oil in a large nonstick pan over medium high. Add the pork and cook without moving for 3-4 minutes per side, or until nicely browned. Remove from the pan.
- Add the broth mixture to the pan and cook, stirring, for 5 minutes, or until the sauce is thick and somewhat reduced, and no longer tastes of “raw” wine. Add the pork back in, turning it over once to coat it completely in the sauce, and reduce the heat to medium. Cook for 1-2 minutes, or until the pork is warm and cooked through.
Fine egg noodles: cook according to package directions; drain and toss with olive oil, a little grated parmesan cheese, chopped parsley and lemon juice and/or zest.
Roasted Asparagus: Toss trimmed spears with olive oil, salt and pepper and place in a single layer on a baking sheet coated with cooking spray. Roast in a preheated 425F oven until bright green and crisp-tender.
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