Jun 2, 2016 07:40 PM
I'd recommend serving on a bed of herbal pilaf. http://www.foodnetwork.com/recipes/emeri...ecipe.html
Ingredients:
½ c black cherry preserves
½ c red wine
¼ c Bella Oliva Black Cherry Balsamic Vinegar
2 tsp chopped fresh rosemary
1 Tbsp Bella Oliva Robust EVOO
½ tsp ground pepper
1 tsp sea salt
4 center cut thick pork chops
Directions:
Salt and pepper the pork chops and set aside.
Whisk together preserves, wine, vinegar and rosemary in small saucepan. Bring to a boil over medium heat.
Reduce heat and simmer until reduced by half, approximately 15 minutes, stirring occasionally.
Heat skillet over medium-high heat. Add oil and brown chops, approximately 2 minutes per side.
Reduce temperature to medium; spoon black cherry glaze on top of each chop. Cover and cook 10 to 12 minutes or until internal temperature reaches 150°F. to 155 degrees, turning after 6 minutes.
Serve, drizzling glaze over chops.
http://bellaolivataproom.com/black-cherr...ork-chops/
Ingredients:
½ c black cherry preserves
½ c red wine
¼ c Bella Oliva Black Cherry Balsamic Vinegar
2 tsp chopped fresh rosemary
1 Tbsp Bella Oliva Robust EVOO
½ tsp ground pepper
1 tsp sea salt
4 center cut thick pork chops
Directions:
Salt and pepper the pork chops and set aside.
Whisk together preserves, wine, vinegar and rosemary in small saucepan. Bring to a boil over medium heat.
Reduce heat and simmer until reduced by half, approximately 15 minutes, stirring occasionally.
Heat skillet over medium-high heat. Add oil and brown chops, approximately 2 minutes per side.
Reduce temperature to medium; spoon black cherry glaze on top of each chop. Cover and cook 10 to 12 minutes or until internal temperature reaches 150°F. to 155 degrees, turning after 6 minutes.
Serve, drizzling glaze over chops.
http://bellaolivataproom.com/black-cherr...ork-chops/