Monday, June 27, 2016

Traverse City Cherry Topped Chops!


Tis the season for cherries...

Pick yourself up a nice package of boneless butterfly pork chops and a half of a pound of dark ripe sweet cherries.  As for a side all you will need are a few yellow small young 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, melt your oils watch for them to 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. Be generous with the mint. Next, lay in your chops and let them sizzle on both sides.

In the meantime, wash as many sweet cherries as you want to use and remove the stems and stones. Then, remove the chops or push them to the other side of the skillet. In that same skillet with all the flavorful pork juices, add your cherries and turn up the heat to get them to caramelize in 2 tbs of honey or agave and 4 tbs of a good Moscato (sweet white wine or a vermouth). After 6 min. reduce the heat to low bring the chops back in and uncovered for 3-4 min.. When you serve, top your chops with this luscious fruity condiment.

As for a complimentary side, potatoes if you like and then ...get ready for a delicious meal!

and maybe dunk a few for desert

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