- Bone-in, center-cut pork loin chops, 4, each 3/4 inch (2 cm) thick
- Salt and freshly ground pepper
- Fresh rosemary, 1 tablespoon minced
- Unsalted butter, 3 tablespoons
- Leeks, 2, including pale green parts, halved, rinsed, and thinly sliced
- Chicken broth, 1 cup (8 fl oz/250 ml)
- Port wine, ¼ cup (2 fl oz/60 ml)
- Balsamic vinegar, 2 tablespoons
- Dried cherries, 1/2 cup (2 oz/60 g)
1. Brown the pork chops. Season the pork chops with salt, pepper, and the rosemary, patting them firmly to adhere to the meat. In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. Add the pork chops and cook, turning once, until golden on both sides, about 6 minutes total. Transfer the pork to a plate.
2. Make the sauce. Melt the remaining 1 tablespoon butter in the pan over medium heat. Add the leeks and sauté until softened and beginning to brown, 3–4 minutes. Stir in the broth and cook, stirring to scrape up the browned bits on the pan bottom, for 1 minute. Stir in the wine, vinegar, and the cherries.
3. Finish the dish. Return the pork chops and any juices from the plate to the pan and spoon the liquid over them. Cover, reduce the heat to medium-low, and simmer until the pork is tender and barely pink in the center, about 15 minutes. Divide the chops among dinner plates, spoon the sauce over them, and serve.
Recipe from Meals in Minutes Simple Suppers, copyright 2011, Weldon Owen Inc.