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| Pork chops with cherry-raspberry conserve |
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| The cherry-raspberry conserve in this recipe will remind you of the summer flavors. Pork chops with cherry-raspberry conserve come out a little different. |
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| For the pork chops |
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| 4 |
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medium pork chops |
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| 1 cup |
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cherry-raspberry conserve |
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| 1/2 cup |
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beef broth |
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| 1/4 cup |
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slivered almonds |
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| 1 Tbs |
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vegetable oil |
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| 1 tsp |
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cider vinegar |
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| For the cherry-raspberry conserve |
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| 6 cups |
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tart cherries, pitted |
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| 2 cups |
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raspberries |
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| 2 2/3 cups |
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sugar |
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| To make the conserve |
| 1 |
Mix all the ingredients in a 8 qt sauce pan, stirring over a medium high heat until thick; approximately 20 minutes. Fills 5 half pint jars. |
| To make pork chops |
| 1 |
Brown the chops in the oil over a medium-high heat. Add the broth and reduce heat. |
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Cover and simmer in the skillet for 20 minutes. Turn the chops and cook for another 10 minutes. |
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Spoon the conserve over the chops along with a sprinkling of almonds. Cover and cook an additional 15 minutes. |
| 4 |
Using the back of a spoon, push the almond and conserve off the meat. Remove chops to a serving plate, keeping them warm. Stir in the vinegar into the conserve, mixing for 1 minute, until well blended. Top the pork chops with the conserve mix and serve. |
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| Servings: 4 |
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| Recipe Type |
| Dinner, Entree, Fall, Main Dish, Main meal, Meat, Spring, Winter |
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| Recipe Source |
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Source: All Foods Natural
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