PID: BWPRO 3.11 [Eval]   
   MSGID: 1:18/200.0 66966166   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pork Chops w/Cherry Pan Sauce   
    Categories: Pork, Herbs, Fruits, Wine   
         Yield: 4 Servings   
       
   MMMMM-------------------------PORK CHOPS------------------------------   
         1 tb Oil   
         4    Bone-in center-cut pork   
              - chops; 3/4" thick/8 - 9   
              - ounces each   
     1 1/2 ts Salt   
       1/2 ts Ground black pepper   
       1/2 ts Garlic powder   
      
   MMMMM-------------------HERB-CHERRY PAN SAUCE------------------------   
         2 c  Halved sweet cherries;   
              - pitted; fresh or thawed   
         1 ts Chopped fresh thyme leaves   
              +=OR=+   
       1/2 ts Dried thyme   
           pn (big) salt   
         1 c  Tawny Port wine *   
         2 tb Unsalted butter   
       
     SEASON THE PORK CHOPS: Sprinkle the pork chops on both   
     sides with the salt, pepper, and garlic powder.   
        
     Cook the pork chops: Heat the oil in a large skillet   
     over medium to medium-high heat.   
        
     Add the pork chops two at a time, so as to not crowd the   
     pan, and cook until browned on the first side, 4 to 5   
     minutes. Flip pork chops over and cook on other side for   
     3 to 4 minutes more.   
        
     Transfer to a tray or platter and cover with foil to   
     keep warm. (You can also put them in a low oven if you   
     wish.) Repeat with the remaining pork chops, adding more   
     oil to the pan if dry.   
        
     MAKE THE HERB-CHERRY PAN SAUCE: Add the cherries, thyme,   
     and salt to the pan and cook so they start to release   
     their juices and soften, scraping up the stuck-on bits   
     on the bottom of the pan, 3 to 4 minutes.   
        
     Add the Port and let simmer until reduced by about half,   
     10 to 12 minutes. Stir in the butter until emulsified   
     and the sauce is nice and glossy. Taste and adjust with   
     more salt to taste.   
        
     SERVE: Serve the pork chops with the sauce on the side   
     for diners to spoon on their plates or over their chops.   
        
     Enjoy!   
        
     * I used a Ruby port because it's what I had on hand.   
     Worked well, AFAICS - UDD   
        
     Recipe by: Aaron Hutcherson   
        
     RECIPE FROM: https://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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