Ingredients

How to make it

  • Melt butter in a large skillet over medium-high heat. Sauté shallots, peppercorns, bay leaf, and thyme until shallots are translucent. Add port and wine, bring to a boil, and reduce by half. Whisk in dissolved Jus de Poulet Lié Gold (or homemade stock) then strain sauce, and return to pan. Add cherries and whisk in cream, return to a simmer, and taste to adjust seasonings. Reduce slightly if too thin and keep warm.
  • Brush pork with oil. Season pork with salt and pepper. Grill pork chops on a charcoal/gas grill, tent with foil and let rest 10 minutes
  • OR
  • Heat large skillet over high heat. Brush pork with oil. Season pork with salt and pepper and quickly brown on both sides. Cover pan tightly, reduce heat to low, and cook until done, about 11 to 14 minutes.
  • Place pork chop on serving plate. Spoon on sauce, drizzling around, and add a thyme sprig to each plate. I served mine with a roasted butternut squash puree and it was perfect :-)
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Reviews & Comments 7

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    " It was excellent "
    elgab89 ate it and said...
    Oh my oh my! Sun dried cherries and port! A 10 as usual - I know I am not on this site much lately, but I have to say that I miss your superb recipes, Luisa
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    " It was excellent "
    gourmetana ate it and said...
    Thank you so much for sharing! Amazing recipe, you are an artist! I love that you used port wine :) Happy Thanksgiving!
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    " It was excellent "
    valinkenmore ate it and said...
    Wonderful post - thanks and Happy Thanksgiving!
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    " It was excellent "
    valinkenmore ate it and said...
    Wonderful post - thanks and Happy Thanksgiving!
    Was this review helpful? Yes Flag
    " It was excellent "
    tablescape ate it and said...
    Now, won't this sauce just perk up that little pork chop; he will live in splendor. Thanks for a yummy recipe.
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  • barbiemensher 5 years ago
    I have a freezer full of demi glace. I just had to try making it and now I have enough to last me a good ten years! But it's the stuff of life, isn't it? It makes all sauces ten times more refined and luscious. And it'll be perfect for this recipe - thanks! :)
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  • luisascatering 5 years ago
    Here is the link for the demi-glace:

    http://www.morethangourmet.com/our-products/poultry-based-sauces-a-stocks/roasted-chicken-demi-glace
    Was this review helpful? Yes Flag

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