by Executive Chef Jason Merryweather, Harvest Restaurant
- 6 (5 oz.) pork chops approx. 1/2-3/4-inch thick
- 1 c. all purpose flour
- 1 tsp. salt
- 1 tsp. pepper
- 1-2 T vegetable oil
Season the flour with the salt and pepper. Dredge the pork chops in the flour, coating both sides. Heat the vegetable oil in a large sauté pan until it starts to shimmer. Pan sear pork chops about 3-4 minutes on each side. Remove from sauté pan and set aside, keeping warm.
Reserve drippings in pan for sauce.
Sauce
- 1 T chopped shallots
- 1 c. red grapes–halved
- 1 c. bing cherries–pitted and halved
- 2/3 c. port wine
- 2/3 c. chicken stock
- Zest and juice from one orange
To the drippings in the sauté pan, add the shallots, grapes and cherries. Add port wine to de-glaze, and reduce by half on medium heat. Add chicken stock and orange juice and zest. Simmer and reduce over medium heat for 5-8 minutes. Should thicken a bit from the flour in the drippings.
Assembly:
Finish with 1 tsp. unsalted butter and 1 tsp. chopped fresh thyme.
Arrange pork chops and top with the sauce. Serve with choice of starch.
