Words to describe this dish? yummy, yum, yummers, yumski... hahaha!!! Brined Pork Chops with Balsamic- Cherry Reduction Sauce Balsamic –Cherry Sauce Ingredients: 1/3 cup dry red wine 1/3 cup balsamic vinegar 1 tablespoon brown sugar (1 ½ tbsp when using fresh cherries) 1 cup frozen dark cherries, thawed (I used fresh cherries) 4 tablespoons Olive Oil (divided) 3 small slices of cold butter Zest of an Orange Orange juice – ½ an orange 3-4 twigs of fresh thyme Brine Directions: If you have time, brine the pork chops for even a brief period will add flavor and ensures juiciness in the finished chop. heres a very basic, quick way to brine ( this is what I use when in a hurry): Bring 1 cup of the water to a boil, Add the 1/4 cup salt & 1/4 cup brown sugar and stir to dissolve. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. Cover the dish and refrigerate for 30 minutes or up to 4 hours. Preheat oven to 400°F. Prepare the pork chops- Remove the chops from the brine. Pat dry chops with paper towels. Season with salt and pepper both sides. Pork Chops Directions: Heat 2 tablespoons Olive oil in a skillet. Place the pork chops in the hot skillet. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — thats ok. Turn down the heat if it becomes excessive. Transfer pork-chops in a cooking sheet and roast in the oven until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Rest the chops by tenting it with foil. Balsamic Cherry Reduction Sauce Directions: Use the same skillet you used for the chops. Discard used oil. Add remaining 2 tablespoons of olive oil in the skillet and heat. Add the wine, and deglaze the skillet. Add 1 tablespoon sugar, balsamic vinegar, zest, OJ, and cherries. Increase the heat to bring the sauce to a light boil, stirring occasionally. Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy. And if there’s any liquid on the baking sheet where the chops are resting, add that to the sauce. Turn off heat and whisk in cold butter one at a time to give your sauce that gorgeous sheen! You are ready to assemble your plate and serve! Cheers!
Posted on: Wed, 17 Sep 2014 14:31:05 +0000
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