Ingredients
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5 tablespoons extra virgin olive oil
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3 tablespoons butter, divided
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3/4 cup flour, for dusting pork chops
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salt and pepper
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6 sprigs fresh thyme, leaves stripped and chopped
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1 (15 ounce) can whole pitted bing cherries in syrup, drained
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1/2 lemon, zest of
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1 teaspoon cornstarch
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1 large shallot, chopped finely
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4 boneless pork loin chops, pounded to 1/4-inch thick
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- Lightly season the pounded chops with salt, pepper and thyme.
- Place flour in a shallow bowl and toss the seasoned chops in the flour, coating completely then shaking off excess.
- Place the chops in the hot skillet and sear meat on both sides to caramelize, about 2-3 minutes on each side.
- Once the chops are done, remove them to a plate and tent with foil to rest while you make the pan sauce.
- Place the skillet back on the stove over medium heat with another 1-2 tablespoons of EVOO.
- Add the shallots and cook for 2 minutes. Add cherries to the shallots along with the lemon zest to warm through.
- Add 1/2 cup of stock and let cook for another minute.
- Add the remaining butter in small pieces, toss the sauce to combine.
- Mix 1 tsp corn starch to 1/2 cup cold water and add slowly to sauce until desired thickness is achieved.
- Simmer for 3-5 minutes to cook out starch flavor.
- Pour pan sauce over the chops.
- Serve with Simple Couscous Recipe #195545 as pictured for lovely presentation. Enjoy :).