Pork Chops with Cherry Port Sauce
Prep: 15 minutes
Cook: 1 hour
This recipe is from Chef Jesse Cool’s book, Your Organic Kitchen (Rodale, 2000). Jesse has been an advocate of organic foods and has used organic ingredients for 26 years in her restaurants.
4 Niman Ranch pork rib chops or Center Cut chops
3 whole cloves or ½ tsp ground cloves
3 whole black peppercorns
1 bay leaf
1 cinnamon stick
1½ cup dried cherries
1 cup ruby port
1 cup water
3 Tbsp brown sugar
1 Tbsp Dijon mustard
2 Tbsp butter
- Place the cloves, peppercorns, bay leaf and cinnamon stick in a cheesecloth or small gauze bag. Tie with kitchen twine to seal. Place in a medium saucepan along with the cherries, port, water, brown sugar, and mustard. Bring to a boil over high heat. Reduce the heat to low and simmer for 1 hour, or until the liquid is reduced by half and thickened slightly. Remove and discard the spice bag.
- Melt the butter in large skillet over medium heat. Add the chops and cook for 8 minutes, turning once, or until a thermometer inserted in the center of a chop registers 150°F and the juices run clear. Serve with the sauce.