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Cherry Drizzled Pork Chops Recipe

   
 

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     Cherry Drizzled Pork Chops

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   1 hr

Ingredients
4Tb dried cherries
4 stalks of green onions
2 medium size shallots
1c of uncooked quinoa
1 lemon
Handful of grape tomatoes
Handful of parsley
4 bone in pork chops
2 chicken bouillon
 
4Tb of cherry jam
Pepper
Salt
Oil

Instructions
Bring a pot of water to a boil. Place dried cherries in a small bowl. Pour only enough hot boiling water to COVER cherries. Set aside.
Thinly slice green onions, keeping greens and whites separate. Dice shallots. Add white parts of green onions and half the shallots, a pinch of salt and ground black pepper to the quinoa. Cook according to manufacturer instructions. Cover and set aside.
Zest a whole lemon and cut the lemon into half. Halve the grape tomatoes. Finely chop the parsley. Pat pork chops dry with paper towel. Season with salt and pepper or your favorite seasoning (Mortons, etc.). Add 2Tb of oil and heat a cast iron skillet on medium. Add pork chops to skillet and cook until done, 3-6 minutes per side. Set pork chops aside to rest.
Add remaining shallots to pork fat in cask iron skillet. Cook until softened. Stir in half of the dried cherries and the steeping water, chicken bouillon, cherry jam. Simmer until sauce starts to stick to the back of a spoon. Fluff quinoa with a fork. Toss in cherry tomatoes, green part of green onions, lemon zest, the remaining half of the dried cherries and juice of half a lemon. Season with only a little salt and pepper. Plate quinoa, then top with pork chops. Drizzle pan sauce on top of pork chops and quinoa. NOTE- Do not over salt quinoa because the pan sauce will have a lot of salt already.


Originally Submitted
9/23/2018





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