If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Pork Chops in Cherry Cream Sauce
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- #8769
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Chops
4 boneless pork chops (4 ounce size)
1/4 cup bottled balsamic vinaigrette
2 tablespoons dark brown sugar
1 tablespoon butter
Cherry Cream Sauce
1/2 cup canned low-salt chicken broth
1/4 cup dried sweet or tart cherries
1 tablespoon butter
1/4 cup cream
directions
For the Marinade: Combine brown sugar and balsamic vinegar and chops. Marinate chops for about 30 minutes. Drain off marinade to a cup and set it aside.
Preheat oven to 350 degrees F. Transfer pork chops to plate. Sprinkle lightly with black pepper.
Melt butter in a heavy ovenproof skillet over medium-low heat. When melted, increase heat to medium-high. Place chops in skillet and brown them on each side for about 3 minutes per side. Place skillet in center of oven.
For Cherry Cream Sauce: Place broth, cherries and reserved marinade in a saucepan. Bring to a boil. Reduce heat and simmer until cherries are tender and sauce is slightly reduced. Add 1 Tablespoon butter and cream.
Transfer pork to plates. Top with sauce.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
I had to increase the amount for a larger family. The problem I ran into was getting all of them to fit into a skillet, I browned them then placed them in a baking dish which worked great. The next problem I encountered was how long to leave in oven? I used a thermometer and baked untill desired temp was reached. Minus the few problems it was very tasty, and fairly easy. Will be using this one again.