Need a break from turkey?  Yeah, I love it but even scrounges need variety.  No recipe reference today.  I made this one up.

Pork chops with Port & dried cherries

2  4 oz boneless pork loin chops

1 tsp pork chop seasoning – I use Penzeys

1/4 cup port wine (just use the cheap stuff)

1 Tbsp (or splash) of balsamic vinegar (optional)

2 Tbsp dried cherries

Spray a frying pan with food release.  Heat the pan to medium.  Sprinkle chops with pork chop seasoning (see www.penzeys.com).  Brown chops 4 minutes per side.  Reduce heat to medium-low; remove pork chops from pan.  Cover chops and let rest (I use one of the dinner plates and cover with the frying pan lid).

Browned seasoned pork chops

Add the port, cherries, and balsamic vinegar (if using) to the pan, scraping up the browned bits.  Adjust heat as needed; the liquids should bubble slightly but not so fast everything evaporates.  Remove the pan from the heat if necessary.  Allow the liquids to cook to a syrupy consistency.  Turn off heat and get your silicone spatula ready.

Uncover and divide chops one per plate.  Scrape the sauce mixture over the chops.  You can be fancy and “nap” the sauce or just scrape it out.  Tastes the same either way.  Serves two; ingredients can be adjusted for the number of people you’re serving.  For this meal we had baked sweet potatoes, broccoli, and french bread.  Red wine to drink.  I’m not a big fan of gadgets.  A few simple tools work just fine.  Learn to use your hands (washed) too.

Wine, cherries, & vinegar. Note high tech gadget.Pork chops with port-cherry sauce