Recipe-Finder.com
  • 1serving

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Pork loin chops; (1 1/2 lbs.), 1/2-inch-thick, trimmed

  2. Salt and freshly ground pepper

  3. 2 teaspoons Olive oil

  4. 1/3 cup Sliced shallots

  5. 1 pinch Thyme

  6. 1/2 cup Port wine

  7. 1/3 cup Chicken broth

  8. 1/4 cup Dried cherries or cranberries*

  9. 1 tablespoon Chopped fresh flat-leaf parsley

  10. Couscous

Instructions Jump to Ingredients ↑

  1. Sprinkle chops lightly with salt and pepper. Heat oil in large skillet over high heat. Add pork and cook 4 to 5 minutes per side until cooked through. Transfer to plate, cover and keep warm.

  2. Add shallots and thyme to same skillet and cook 1 minute. Add port, then chicken broth and cherries. Bring to boil; boil until reduced by half, 3 minutes. Season with salt and pepper. Return pork and any juices to skillet and cook until heated through. Sprinkle with parsley. Serve with couscous. Makes 4 servings. * Dried cherries and cranberries are available in some supermarkets or from Chuckar Cherries, 800-624-9544. Prep time: 5 minutes Cooking time: 14 to 16 minutes Degree of difficulty: Easy Low-fat Low-calorie (C) Copyright 1998, Meredith Corporation, All Rights Reserved. Busted by Barb at Possum Kingdom. by LHJrecipe recipe mailing list [LHJRECIPE@...] on Friday, January 30, 1998 6:01 AM NOTES : FROM LHJ ONLINE Dried cherries and cranberries are products that are bound to become indispensable to the cook in a hurry. Added to pork, they transform a simple meal into a taste sensation. Recipe by: LHJ Kitchen [lhjkitchen@...] Posted to MC-Recipe Digest by "abprice@..." on Feb 13, 1998

Comments

882,796
Send feedback