Wednesday, August 29, 2007

Sauteed Pork Loin Chops with Port Wine and Cherry Sauce

Yet another winning recipe from America's Test Kitchen (or so CB says) I didn't eat this, I just made it for him. And let me tell you, it looks all involved and what not, but it really came together in about 40 minutes start to finish, so its a good weeknight dinner to pull together. This recipe is from the Best Light Recipes Cookbook from America's Test Kitchen.

4 boneless loin chops, 3/4 inch thick (6-7 oz each) brined if desired
salt and pepper
1 tbs vegetable oil

1 medium shallot minced, about 3 tablespoons
1/2 C dry port
1 1/2 C low sodium chicken broth
1/2 C dried cherries
2 tbs whole milk
1 tsp cornstarch
2 tsp minced fresh rosemary
ground black pepper

1. FOR THE PORK: Pat the pork chops dry with paper towels, then season with salt and pepper. Heat the oil in a 12-in skillet over medium high heat until just smoking. Lay the pork chops in the skillet and cook until light brown, about 3 minutes. Flip the pork chops over, reduce the heat to medium, and continue to cook until the centers of the pork chops register 135 degrees on an instant read thermometer, 5 to 10 minutes (mine took 10).

2.Transfer the chops to a plate, cover with foil, and let them rest until the centers reach an internal temperature of 145 to 150 degrees, 5 to 10 minutes.

3. FOR THE SAUCE: While the chops rest, add the shallot and 1/4 tsp salt to the oil left in the skillet, return to medium low heat., cook until the shallot is softened, about 2 minutes. Stir in the port, scraping up the brown bits. Stir in the broth and cherries, bring to a simmer, and cook until the mixture measures 3/4 cup, about 5 minutes.

4. Pour any accumulated pork juices into the simmering sauce. Whisk the milk and cornstarch together in a small bowl, then whisk into the simmering sauce. Continue to simmer the sauce until it has thickened, about 1 minute. Off the heat, stir in the rosemary and season with salt and pepper to taste. Spoon the sauce over the pork before serving.

PER SERVING: Cal 450; Fat 16; Sat Fat 4.5g; Chol 110mg; Carb 20g; Protien 46g; Fiber 2g; Sodium 600mg
PER SERVING WITHOUT SAUCE: Cal 330; Fat 15g; Sat Fat 4.5g; Chol 110mg; Carb 0mg; Protien 44g; Fiber 0g; Sodium 230mg

Rating = So Damn Good


Patricia Scarpin said...

I don't eat pork but João really likes pork loin, JB - that would be a great option for him!

ChrisL said...

This looks very interesting. I may try it this weekend.