Pork Chops with Bing Cherry Sauce
This easy-to-make Bing cherry sauce is great on pork chops, turkey and chicken cutlets
Salt and pepper, to taste
4 one-inch-thick, center-cut, bone-in pork chops
2 tablespoons butter
1 medium Vidalia onion, peeled and chopped
2 tablespoons balsamic vinegar
1 cup halved bing cherries, pits and stems removed
1. Combine the salt and pepper. Rub the pork chops on both sides with the salt mixture and set aside.
2. Heat the butter in a sauté pan large enough to hold the pork chops without crowding them. Cook the pork chops on both sides over medium-high heat until nicely browned, then transfer to a side dish. Cover and keep warm.
3. In the pan drippings, cook the onion until soft (add additional butter if needed). Then, raise the heat and stir in the vinegar, allowing most of it to evaporate. Lower the heat to medium, stir in the cherries, cover and cook over low heat until they soften, about 3 minutes.
4. Spoon some of the sauce over the pork chops and serve. Serves 4.