Horse Feathers has it allThe Chuck Wagon

September, 1999
The Chuck Wagon features a new and delicious recipe each month. Whether it be down home vittles or puttin' on the right gourmet delight, we guaran(dang)tee it to be worth trying. So plunge right it, print it out, file it, and come back next month for the next tempting morsel.

Real cowboys love meat and potatoes. And here is a dish that is sure to please not just your favorite cowboy but the Governor too! This dish can easily be double, tripled or even quadrupled-depending on the size of your herd. Round out the menu with a tossed salad, garlic mashed potatoes and roasted fresh green beans and you've got yourself a gourmet delight. And remember, pork is the other white meat and the way this is prepared makes it doubly healthy. I have also substituted the pork chops with thick sliced pork tenderloin for a melt in your mouth treat. So be sure to try it and let me know what you think.

Pork Chops in
Balsamic Cherry Sauce

Serves 2

2 5-ounce boneless pork chops
(about 1 inch thick)
1/3 cup bottled balsamic vinegar
1 tablespoon butter or margarine
1 large shallot, thinly sliced
1/3 cup chicken broth
¼ cried cherries or berries

Marinate pork in vinegar for 10 minutes. Spray a skillet
with non-stick spray and melt butter in skillet. Using tongs,
lift pork from marinade; shake off excess. Transfer pork
to skillet, reserving marinade. Sprinkle pork with pepper.
Sauté until brown, about 3 minutes per side. Transfer pork to plate.
Add shallot to skillet, stir until softened, about 1 minute.
Add broth, cherries or berries, and reserved marinade;
bring to boil, scraping up browned bits. Return pork to skillet.
Simmer until pork is cooked through, cherries are tender
and sauce is slightly reduced, about 2 minutes per side.
Transfer pork to plates, and top with sauce.

Note: Balsamic vinegar is an exquisite Italian vinegar that is made from wine and gets its dark color and pungent sweetness from aging in barrels made of various woods and in graduating sizes for a period of years. I like the Alessi brand, which is made in Modena, Italy and is a blend of wines and musts that have been aged in special oak casks for over 4 years. It is readily available in most super markets.

 

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