Thursday, April 9, 2009

Easter Dinner

Husband made dinner last night. It turned out fabulous! He can make dinner for me anytime.

This recipe can definitely be tweaked. For instance, we didn't have any cherries, so we used Craisens, instead of shallots use whatever onion you have in the fridge, and we ommitted the apple. So it's whatever works for you and your pantry! And it's also fairly healthy (i.e. we omitted the butter as well!)

Pork Chops with Cherry Apple Reduction Sauce

2 tablespoons olive oil
4 pork chops, medium thickness
1 shallot, diced
2 garlic cloves, diced
1 Pink Lady apple, peeled, cored and diced
3 tablespoons white wine
1/2 cup chicken stock
1 tablespoon dijon mustard
1 pound cherries, pitted and diced
2 tablespoons butter

1. Heat olive oil in a large frying pan over medium-high heat.
2. Season pork chops with salt and pepper to taste. Add to the pan and brown on both sides; remove and keep warm.
3. In the same pan, saute shallots and garlic until soft, about 2 minutes. Add apples and wine; saute for 1 minute.
4. Add chicken stock, mustard, diced cherries and pork to the pan, simmer over medium heat until the cherries are soft and the pork is cooked all the way through.
5. Remove pork and stir butter into the sauce.
6. To serve, drizzle sauce over pork chops.

Makes 4 servings

This would make a wonderful Easter meal, just add mashed potatoes, and asparagus with hollandaise sauce.


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