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Sunday, March 6, 2011

Cherry Balsamic Pork Chops/Medallions

 We love this recipe from Ellie Krieger's The Food You Crave. As the talented Krieger notes, this is one dish that works better if you don't use a nonstick pan. Those bits that get stuck to the pan and caramelize are loosened and added to the flavorful sauce when you deglaze the plan with broth and balsamic vinegar. Yum.

Pork Medallions (or Chops) with Cherry Sauce

One 1 1/4 lb. pork tenderloin, trimmed of visible fat and silverskin, cut into 1/2-inch thick medallions (or use four pork chops)
1/2 tsp. salt, plus more to taste
1/4 tsp. black pepper, plus more to taste
3 tsp. olive oil, divided use
2 tbsp. chopped shallot
3/4 cup low-sodium chicken broth
2 tbsp. balsamic vinegar
1/4 cup dried tart cherries

Season the pork with 1/4 tsp. of the salt and the pepper. Heat 2 tsp. of the oil in a large skillet over medium-high heat and cook till there is just a slight blush* in the center of the pork, about three minutes per side (just a tad longer if you use chops that are thicker). Transfer the meat to a plate and tent with foil (*the meat will continue cooking a bit, so don't freak out about that pinkish center).

Add rest of oil and shallot to pan and cook, stirring, until onion begins to soften, about a minute. Add btroth, vinegar, 1/4 tsp. salt and cherries and cook till liquid is reduced by about half, about 4 minutes. 

Taste and correct seasoning with salt and pepper, if necessary. Pour sauce over pork and serve.
Serves 4.

For another recipe from Krieger's cookbook (Roasted Ratatouille Tart), go to January 2009 in the archives.



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