Ingredients Jump to Instructions ↓

  1. 4 boneless, thin-cut pork loin chops Salt and pepper

  2. 1/2 cup whole natural almonds, ground, plus

  3. 4 whole almonds to garnish

  4. 2 tablespoons all-purpose flour

  5. 2 teaspoons fresh thyme leaves

  6. 3 tablespoons olive oil or other vegetable oil Savory Cherry Sauce:

  7. 1 tablespoon butter

  8. 2 tablespoons minced shallots

  9. 1 1/4 cups canned sweet cherries, drained

  10. 1/2 cup Pinot Noir

  11. 1/2 cup chicken stock or low sodium broth

  12. 1/2 teaspoon fresh thyme leaves

  13. 1 teaspoon cornstarch dissolved in

  14. 1 teaspoon water

Instructions Jump to Ingredients ↑

  1. For Pork Cutlets: Season pork chops with salt and pepper. Combine ground almonds, flour and thyme in a shallow bowl. Dredge each chop in almond mixture.Heat oil in a large skillet; add chops and fry until golden brown, 2 to 4 minutes each side. Remove chops from pan and place each one on a plate; garnish each one with a whole almond, and serve with cherry sauce on the side. For Savory Cherry Sauce: Melt butter in a medium saucepan. Add shallots and cook until golden brown, about 5 minutes. Stir in cherries, wine and broth. Simmer 15 minutes over medium heat. Let cool slightly, then puree in a blender or food processor. Return to pan and add thyme and cornstarch. Whisk constantly over medium-low heat for 10 to 15 minutes or until thickened and reduced to about 3/4 cup.


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