1/4cupminced shallots or 1 clove garlic plus 1/4 cup yellow onion, chopepd fine
1cinnamon stick
1 3/4cupschicken stock
3/4cupdried sour cherries, not craisins
1tablespooncornstarch ,stirred with 1 tablespoon cold water
2tablespoonsfresh lime juice
pinchsalt
fresh ground pepper
For Chops:
8 3/4inchthick boneless pork loin chops, about 2-2 1/2 lbs total
1teaspoonsalt
1/2teaspoonpepper
2tablespoonsolive oil
Instructions
Make the Sauce:
Combine the balsamic 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 apple or grape juice, shallots and cinnamon stick, bring to boil and boil until reduced to about 1/4 cup. About 8 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.
Cook pork:
Pat the pork dry and sprinkle generously with salt and pepper. Heat 1 tablespoon olive oil in a large heavy skillet, preferably cast iron, over high heat. Cook half of the pork 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 oil.Serve pork chops with sauce on top and a stick of cinnamon.
Notes
-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.