Ingredients Jump to Instructions ↓

  1. 1 Whole black pitted cherries in

  2. 15 oz

  3. 2 Rounded spoonfuls sugar - for fresh cherries

  4. Only

  5. 4 Boneless 1 1/2"-thk center-cut pork chops (large)

  6. 1 tablespoon 15ml Shallot - finely chopped (large)

  7. 1 Splash brandy

  8. 1/2 cup 118ml Chicken stock

  9. 2 tablespoons 30ml Butter - cut into pieces

  10. 3 tablespoons 45ml Finely-chopped fresh mint leaves

  11. Zucchini With Walnuts

  12. 1/2 cup 73g / 2.6oz Chopped walnuts

  13. 2 tablespoons 30ml Extra-virgin olive oil

  14. 1 tablespoon 15ml Butter - cut small pieces

  15. 3 tablespoons 45ml Zucchinis - sliced

  16. 1"-thk disks (medium)

  17. 1/2 teaspoon 2 1/2ml Freshly-grated or ground nutmeg

  18. Salt - to taste

  19. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Put cherries in a small bowl with the sugar.

  2. Heat a skillet with an oven safe handle over medium-high to high heat or, cover a the handle of a rubber handled pan with tin foil and preheat over same setting.

  3. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, to a hot skillet. Place chops in skillet and sear meat on both sides to caramelize the chops. Place a loose tin foil tent over the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until meat is firm to touch, but not tough.

  4. While chops are in oven, place a second skillet over medium-high heat. Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Add zucchini disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes.

  5. Remove meat from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place chop skillet back on stove over medium heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan. Add shallots and saute 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. Reduce stock a minute, then add butter in small pieces. Toss sauce to combine and sprinkle in mint. Pour sauce down over chops and serve the zucchini with walnuts along side.

  6. This recipe yields 4 servings.


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