RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5317
| View Recipe |
|
|
| Recipe Name: |
Pork Chops with Brandied Cherry Sauce - Copy |
| Source: |
|
Submitted by: |
|
Last Modified: |
0000-00-00
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
2.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
2.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$6.26
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
0 |
| Comments: |
|
|
Ingredients:
0.13 Cup brandy
|
Directions:
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 oven to 375.
Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil, to a hot skillet. Place chops in skillet and sear meat on both sides t o 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
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. Add shallots and sauté 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off th e 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 piece s. Toss sauce to combine and sprinkle in mint. Pour sauce down over chops. |
|
|
|
| Nutrition per Serving: |
| Calories: |
478 |
Total Carbs: |
22.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
24.2 |
Protein: |
36.99 |
| Fiber: |
1.83 |
Sodium: |
705.35 |
|
|
|
