Pork with sweet-tart cherry sauce - dinner can be on the table in 15 minutes
Mary Bilyeu | Contributor
I was given presents of fresh tart cherries — Michigan's specialty! — from my ex-husband and some beautiful, fragrant fresh thyme from my friend Penny. People know that I will always happily put gifts of food to use; and then, when I enjoy whatever dish I've made — pie, jam, or this pork — I think of the very generous loved ones who shared their bounty with me.
The only thing I like better is sharing gifts of food in return.
Pork with Sweet-Tart Cherry Sauce
1/2 tablespoon oil
scant 1/4 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon lemon pepper
1 pound thinly sliced pork chops (6 pieces)
1 cup pitted tart cherries
1 tablespoon orange vinegar
2 tablespoons orange marmalade
1 tablespoon honey
pinch of kosher salt
1/2 teaspoon fresh thyme leaves
1/4 cup water
1/2 teaspoon cornstarch
Heat the oil in a large skillet over medium-high heat. Combine the flour, salt, and pepper in a shallow bowl. One by one, dredge both sides of each pork chop in the flour, then place into the skillet. Cook 3-4 minutes per side until pork is golden.
Meanwhile, combine all of the sauce ingredients in a small saucepan. Bring to a boil, then turn heat to "low" and cook just until thickened, 1 minute or so.
Place three pieces of pork onto each of two plates, then top with cherry sauce.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.