Pork Loin Chops with Balsamic Cherry Sauce
- 4 tablespoons balsamic vinegar
- 4-5 tablespoons sugar
- 3/4 cup cooking marsala
- 1/4 cup minced shallots
- 1 cinnamon stick
- 1 3/4 cups low sodium chicken stock
- 3/4 cup dried sour cherries not craisins
- 1 tablespoon cornstarch stirred with 1 tablespoon cold water
- 2 tablespoons fresh lime juice
- pinch of salt
- fresh ground pepper
- 8 3/4 inch thick boneless pork loin chops 2-2 1/2 lbs total
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
Make the Sauce:
Combine the vinegar and sugar in a heavy saucepan. Bring to a boil over medium heat, stirring until reduced to a glaze, about 4 minutes. Careful not to burn glaze. Add marsala, shallots and cinnamon stick, bring to boil and boil until reduced to about 1/4 cup. About 8-10 minutes.
Add stock and cherries, bring to a simmer, and simmer uncovered, until cherries plump, about 5 minutes. Stir in cornstarch mixture, add to sauce, and simmer uncovered, whisking occasionally for about 2 minutes. Discard cinnamon stick, then stir in lime juice, salt and pepper. Remove from heat and cover. If the sauce is too thick, add a bit of water or apple juice to thin a bit.
Pat the chops dry and sprinkle generously with salt and pepper. Heat 1 tablespoons vegetable oil in a 10-12 inch heavy skillet, preferably cast iron, over high heat until just smoking. Cook half of the chops, turning once, until just cooked through, 6 to 8 minutes total. Transfer meat to a platter and loosely cover with foil. Cook the remaining chops in remaining 1 tablespoon of oil. Serve chops with sauce spooned over.
-If you buy the mammoth 1 1/2 " Pork Loin Chops at Costco, and you don't cut them in half, cook for about 8-10 minutes on each side. Check to see if cooked in middle before serving.
-I added a bit more Balsamic to the sauce, and about 2 tablespoons water.