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Pork Cutlets in a Cherry Wine Sauce
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|6 boneless pork chops, thin cut|
|Salt, to taste|
|Pepper, to taste|
|1/4 cup olive oil|
|1/4 onion, minced|
|1/2 jalapeno pepper, seeded & left whole|
|1 cup dried cherries|
|1 1/2 cup red wine|
|1 cup beef broth|
|1/2 cup flour|
|2 tablespoons unsalted butter|
- Season both sides of pork with salt & pepper and coat with flour, shaking off any excess. Set aside and place a large skillet on high heat with the oil. Place pork in skillet, trying not to crowd the pan. Get one side golden brown, flip over, turn heat down to med-low, cover and cook 3-5 minutes. Remove pork, set on a platter & cover with foil.
- Crank up the heat to high again and in same pan add onion and pepper. Cook about 3 minutes, then add in the cherries, wine & broth. Bring to boil, turn down to medium heat and cook about 20 minutes. After sauce is reduced, turn off heat, add in butter and any additional salt. Serve sauce on the side or poured directly over pork on a platter!
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