Pork Chops with Cherry Sauce

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Holiday 2014

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Pork Chops with Cherry Sauce
6 pork loin chops, 1/2 -inch thick
Salt and pepper to taste
Bread crumbs
Butter or oil for frying
1 cup fresh cherry puree, fresh cherries (1 cup before pitted) washed, pitted and chopped
Sugar to taste
1 tbsp. honey
1 tsp. grated lemon rind
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup Madeira wine
Cut fat from pork chops. Salt and pepper lightly, then roll in bread crumbs. Fry in butter until browned on both sides. Add 1/2 cup water to pan and cook over low heat, covered, 45 minutes or until tender.

While chops are cooking, combine in a medium saucepan pureed and chopped cherries, sweetened to taste, and remaining ingredients except for Madeira. Bring to a boil. Lower heat and cook 5 minutes. Add a little water to thin if desired.

Remove chops from pan. Add Madeira to pan drippings and cook briefly, loosening any particles from pan. Add to cherry sauce and serve alongside chops.

Makes 6 servings.
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