Thursday, May 28, 2015

Traverse City Cherry Topped Chops

Price per serving for two: $3.00

Pick yourself up a nice package of boneless butterfly pork chops and a half of a pound of cherries.  As a side all you need are a few yellow gold potatoes. Let's get started. In your covered skillet, melt in 3 tbs of coconut oil and the same of olive oil. I also add a pat of butter. On high to medium heat, your oils will start to melt and spit; quickly, add your seasonings: red pepper flakes, sea salt, black pepper, some ground coriander plus garlic powder and fresh dried herbs such as rosemary, mint and oregano. Lay in your chops and let them sizzle on both sides. After each side is browned, add 1/4 cup of Moscato (sweet white wine) and reduce the heat and cover for 6-8 min.

In the meantime, wash as many cherries as you want to use and remove the stems and stones. Now, you can remove the chops and let them rest on the side. In the same skillet with all the flavorful juices, add your cherries and turn up the heat to get them to caramelize. I also stir in 1 tsp of honey and you can also add chopped onion if you like, they add super extra flavor. Top your chops with this luscious fruity condiment.

Cook your sides, potatoes if you like and get ready for a delicious meal.

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