Pork Chops With Cherry Pan Sauce

Ingredients

• 5 tablespoons extra-virgin olive oil
• 3 tablespoons butter, divided
• 4 boneless pork loin chops, pounded to 1/4-inch thick
• 3/4 cup flour, for dusting pork chops
• salt and pepper
• 6 sprigs fresh thyme, leaves stripped and chopped
• 1 large shallot, chopped finely
• 1 (15 ounce) can whole pitted bing cherries in syrup, drained
• 1/2 lemon, zest of
• 1 teaspoon cornstarch

Directions

1. 1

   Heat 2 tablespoons of oil in a large skillet over medium-high heat.

2. 2

   Lightly season the pounded chops with salt, pepper and thyme.

3. 3

   Place flour in a shallow bowl and toss the seasoned chops in the flour, coating completely then shaking off excess.

4. 4

   Place the chops in the hot skillet and sear meat on both sides to caramelize, about 2-3 minutes on each side.

5. 5

   Once the chops are done, remove them to a plate and tent with foil to rest while you make the pan sauce.

6. 6

   Place the skillet back on the stove over medium heat with another 1-2 tablespoons of EVOO.

7. 7

   Add the shallots and cook for 2 minutes. Add cherries to the shallots along with the lemon zest to warm through.

8. 8

   Add 1/2 cup of stock and let cook for another minute.

9. 9

   Add the remaining butter in small pieces, toss the sauce to combine.

10. 10

    Mix 1 tsp corn starch to 1/2 cup cold water and add slowly to sauce until desired thickness is achieved.

11. 11

    Simmer for 3-5 minutes to cook out starch flavor.

12. 12

    Pour pan sauce over the chops.

13. 13

    Serve with Simple Couscous Recipe #195545 as pictured for lovely presentation. Enjoy :).