Ingredients
1 tablespoon finely chopped shallot1 teaspoon olive oil1 cup fresh or frozen pitted dark sweet cherries, halved1/3 cup ruby port wine1 teaspoon balsamic vinegar1/8 teaspoon saltPORK CHOPS:1 teaspoon coriander seeds, crushed3/4 teaspoon ground mustard1/4 teaspoon salt1/4 teaspoon pepper2 bone-in pork loin chops (7 ounces each)2 teaspoons olive oil
Preparation
In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes.
Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.
