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Pork Chops With Chipotle Cherry Demi-Glace |
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Serves: 4 Print this RecipeChile peppers and fruit seem like odd flavor partners, but I’ve found that chipotle peppers (smoked jalapeños) have a distinct affinity for tart cherries (try the Chipotle Cherry Pie in the dessert chapter). There is something about the scent of smoke and the subtle afterburn of chipotle that finds its soulmate in the over-the-top sweet-tart fruit of sour cherry preserves. Titillating flavors and a mahogany sheen make this dish seem gourmet, but the preparation is almost effortless. 4 thick loin pork chops, bone in 1 teaspoon dried Italian seasoning 1 tablespoon olive oil 1 (14-ounce) can reduced sodium chicken broth (see NOTE) 1 canned chipotle pepper, finely chopped, or 1 teaspoon chipotle hot sauce 3 tablespoons whole-fruit cherry preserves Season the pork chops with the seasoning on both sides. Heat the oil in a large skillet over medium-high heat. Brown the pork chops on both sides and remove to a plate. Pour off the excess oil from the pan. Add the broth to the pan and boil until it is reduced to about half of its volume. Reduce the heat so the broth simmers; return the pork chops to the pan and simmer, turning once or twice, until they feel resilient to the touch, about 3 minutes. Transfer the chops to a platter. Add the chipotle pepper and cherry preserves to the pan; increase the heat to medium-high and boil until the pan liquid thickens slightly. Pour over the pork and serve. NOTE: Because the broth is going to be reduced to make a sauce, it is important to use a reduced-sodium broth for this recipe. Otherwise, the amount of salt in the broth will become overpowering once it is concentrated through reduction. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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