MANGALITSA PORK CHOPS W I T H T R AV E R S E C I T Y
C H E R RY B A L S A M I C S AU C E Cherries and pork chops sure are a winning combination — especially here in Traverse City, the cherry capital of the world! Sour or sweet cherries both make this dish delicious. Make sure you pick our local pride and store some cherries in the freezer for those winter nights. This recipe is a perfect combo of sweet 'n tangy and made in one pan for easy clean up!
MELISSA WEIREMA,
Up North Heritage Farm, Williamsburg
INGREDIENTS
DIRECTIONS
2 thick pork chops
Heat a heavy duty pan on medium high.
1 shallot, chopped
Season pork chops with salt and 1 cup sour cherries, pitted and pepper. Sear chops. Start by chopped (sweet cherries also work standing them up on the fat cap, with reduced sugar) then brown all sides and remove 1-2 Tbsp brown sugar (adjust chops from the pan. depending on tartness of cherries) In the same pan, cook shallots 3/4 tsp thyme (increase if using for 2 minutes. Stir in cherries fresh) and brown sugar, mashing cherries further with a spoon. 1/4 cup balsamic vinegar Add balsamic vinegar, salt, pinch of salt pepper and thyme, stir. dash of black pepper Add pork chops back to pan and place in a 300° F oven. Cook for 10-15 minutes, checking temperature after 8 minutes, until medium rare, remove and let rest. Serve pork chop with sauce on top and enjoy! Pairs well with a riesling or red wine.
NW RECIPE
38
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