Medallions of Pork with Dried Cherry Sauce

Medallions of Pork with Dried Cherry Sauce

Oooeee! Is this yummy! The sauce is just delicious. This recipe goes really well with the Butternut Squash Sage Orzo recipe. Lost River Market & Deli has pork that is locally produced by Stanley Hall. Our bulk section has plump dried cherries too.

Bon Appétit March 1998 Tested in Alice Wootton’s Kitchen
Serves 4

4 (8-ounce) pork loin chops with bone, trimmed of excess fat (about 1 inch thick) or 1 pkg. of pork neck bones and 1 pork tenderloin, sliced crossway in ¼ inch slices. This is easiest done when the tenderloin is partially frozen.

2 tablespoons olive oil
2 ½ cups low-salt chicken broth
1/3 cup dried cherries
1/3 cup balsamic vinegar

Using sharp knife, cut bones from pork chops. (Or just use the neck bones for this step.) Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with Kosher salt and freshly ground pepper. Spoon the sauce over pork.