What a great day! Naps in the afternoon and pork chops with cherries, buttered noodles and cauliflower for dinner. Yes, I know buttered noodles and cauliflower are not all that interesting, but let's get real, we can't make every aspect of the meal different or there is nothing for the picky people to eat when they don't like the main part.
In this case, however, I think I could have went a little crazier because the pork and cherries were delicious. Very easy and fast too. So here goes:
Pork Chops
5-6 thinly cut pork chops
salt
pepper
garlic (today I used Tastefully Simple's Garlic Garlic)
3-4 tblsp. olive oil
Cherries
1 bag frozen dark cherries, thawed
1/4 cup brandy (I used E&J VSOP)
1 cup chicken broth (maybe a little more)
salt
Heat oven to 350 degrees. Sprinkle salt, pepper and garlic on both sides of pork chops and set aside. Heat olive oil in a heavy bottomed skillet. When oil is hot, add pork chops. Brown on both sides and remove. Place chops in a baking dish, cover with foil and put in oven to finish cooking.
While pork finishes cooking, add cherries with juice to the pan that you browned the pork in. Stir gently scraping all the browned pork bits. Allow cherries to reduce down by half. Add brandy, stir well. Allow brandy to reduce down to half before adding the chicken broth. Reduce heat and allow cherries to simmer till reduced and a nice glaze is formed. Stir in a little salt to taste.
Serve pork chops with cherry glaze spooned over top.
Not sure what's on the menu for tomorrow, but I sure can't wait to play in the kitchen.
Hugs,
dina
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