QUICK RECIPE: ‘ Pork with Cherry Juice Glaze or Fresh Cherries ‘


#AceRecipeNews – Dec.10 – What makes this quick (35 minutes or less) dish inviting is a sweet and tart pan sauce/glaze. Pan sauces or glazes can enhance the flavour of just about any protein, especially pork. They can also mask an overcooked piece meat — especially pork, which is easily overdone.

For the sauce/glaze in today’s recipe frozen tart cherry juice concentrate is used(though you can get fresh cherries and blend your own).

The juice is blended with the pan juices from the cooked pork. Because the concentrate flavors are intense, a small amount goes a long way. You can the use fresh concentrates and mix with water to your taste or use 100% juices. But keep in mind the mixture will cook down some and the flavour will intensify.

With this recipe you can use other juices too, such as pomegranate and blueberry. Like cherry juice, they are loaded with antioxidants and make terrific pan sauces.

RECIPE: 

Pork with Cherry Juice Glaze

Serves: 4 / Preparation time: 10 minutes / Total time: 35 minutes

If using fresh juice for the glaze, omit the water and use more fresh juice.

Ingredients

■ 2 tablespoons olive oil or canola oil

■ 4 boneless, center-cut pork loin chops (about 5 ounces each and 1-inch thick)

■ ¼ cup all-purpose flour

■ Salt and black pepper to taste

■ All-purpose seasoning to taste

■ ½ teaspoon dried thyme

■ ¼ teaspoon garlic powder to taste

1/3 cup brandy or sherry or chicken broth

■ ½ cup frozen tart cherry juice concentrate, thawed, or substitute 1 cup fresh juice

■ ½ cup water

■ Caramelized onions, optional

■ Cooked basmati rice, optional

Directions:

Preheat the oven to 325 degrees. In a large ovenproof skillet, warm the oil over medium-high heat. Trim excess fat from the pork chops. In a shallow dish or pie plate, combine the flour, salt and pepper, all-purposing seasoning, thyme and garlic powder.

When the oil is hot, dredge the pork chips in the flour mixture, shaking off the excess. Place in the skillet and brown on one side, about 5 minutes. Turn the pork chops over and place the entire skillet in the oven. Cook the pork chops until the internal temperature is about 145 degrees, about 12 minutes.

The skillet handle is hot so carefully remove the skillet from the oven. Transfer the pork chops to a plate, and cover with foil to keep warm.

Meanwhile, place the skillet back on the stove and bring the pan juices to a boil. Add the brandy to the pan and deglaze the pan, scraping up any browned bits on the bottom. Add the juice concentrate and water. Bring to a boil again and cook until the mixture reduces slightly and is of a glaze consistency.

If desired, serve with the pork along with caramelized onions and toasted basmati rice.

From and tested by Susan Selasky for the Free Press Test Kitchen.

303 calories (34% from fat), 12 grams fat (3 grams sat. fat), 12 gramscarbohydrates, 31 grams protein, 57 mg sodium, 88 mg cholesterol, 28 mgcalcium, 0 grams fiber.

#AFHN2014

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