Pork Chops With Brandied Cherry Sauce And Zucchini

Recipe Ingredients

1		Whole black pitted cherries in
		Natural juices - (15 oz) - drained
2		Rounded spoonfuls sugar - for fresh cherries
		Only
4		Boneless 1 1/2"-thk center-cut pork chops (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Shallot - finely chopped (large)
1		Splash brandy
1/2 cup	118ml	Chicken stock
2 tablespoons	30ml	Butter - cut into pieces
3 tablespoons	45ml	Finely-chopped fresh mint leaves
		Zucchini With Walnuts
1/2 cup	73g / 2.6oz	Chopped walnuts
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Butter - cut small pieces
3 tablespoons	45ml	Zucchinis - sliced 1"-thk disks (medium)
1/2 teaspoon	2.5ml	Freshly-grated or ground nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 375 degrees. Put cherries in a small bowl with the sugar.

Heat a skillet with an oven safe handle over medium-high to high heat or, cover a the handle of a rubber handled pan with tin foil and preheat over same setting.

Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, to a hot skillet. Place chops in skillet and sear meat on both sides to caramelize the chops. Place a loose tin foil tent over the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until meat is firm to touch, but not tough.

While chops are in oven, place a second skillet over medium-high heat. Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Add zucchini disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes.

Remove meat from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place chop skillet back on stove over medium heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan. Add shallots and saute 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. Reduce stock a minute, then add butter in small pieces. Toss sauce to combine and sprinkle in mint. Pour sauce down over chops and serve the zucchini with walnuts along side.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D08) - from the TV FOOD NETWORK

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