Ingredients:
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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. |
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