Cherries are usually reserved for eating by the pit spitting contest and eating by the hand full, however, they can be used dress up a nice piece of meat. Featured here is a grilled grass fed pork chop lightly covered in a fresh cherry reduction sauce. With cherries just coming into season this is an exciting option for dressing up a weekly dinner.
Ingredients
1lb fresh pitted cherries
1 cup ruby red port
1/2 cup of sugar
2 tablespoons balsamic vinegar
1 tablespoon honey
Preparation
Place cherries in saucepan and add port, sugar vinegar and honey. Cook over high heat, stirring slowly, until the sugar dissolves. Bring to a boil, reduce heat and simmer for approximately 12-15 minutes, or until the cherries are soft but still retain their shape.
Don’t forget to tell us how you liked it, enjoy!
1lb fresh pitted cherries
1 cup ruby red port
1/2 cup of sugar
2 tablespoons balsamic vinegar
1 tablespoon honey
Preparation
Place cherries in saucepan and add port, sugar vinegar and honey. Cook over high heat, stirring slowly, until the sugar dissolves. Bring to a boil, reduce heat and simmer for approximately 12-15 minutes, or until the cherries are soft but still retain their shape.
Don’t forget to tell us how you liked it, enjoy!
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