Pork Cutlets with
Almond-Thyme “Crumbs” and Cherry Sauce
Almonds create a crunchy breading, and a hint of thyme complements the pork and the sauce.
4 boneless, thin-cut pork loin chops
Salt and pepper
1/2 cup whole natural almonds, ground, plus 4 whole almonds to garnish
2 tablespoons all-purpose flour
2 teaspoons fresh thyme leaves
3 tablespoons olive oil or other vegetable oil
Savory Cherry Sauce:
1 tablespoon butter
2 tablespoons minced shallots
1 1/4 cups canned sweet cherries, drained
1/2 cup Pinot Noir
1/2 cup chicken stock or low sodium broth
1/2 teaspoon fresh thyme leaves
1 teaspoon cornstarch dissolved in 1 teaspoon water
- For Pork Cutlets: Season pork chops with salt and pepper. Combine ground almonds, flour and thyme in a shallow bowl.
- Dredge each chop in almond mixture.Heat oil in a large skillet; add chops and fry until golden brown, 2 to 4 minutes each side.
- Remove chops from pan and place each one on a plate; garnish each one with a whole almond, and serve with cherry sauce on the side.
- For Savory Cherry Sauce: Melt butter in a medium saucepan. Add shallots and cook until golden brown, about 5 minutes. Stir in cherries, wine and broth. Simmer 15 minutes over medium heat. Let cool slightly, then puree in a blender or food processor. Return to pan and add thyme and cornstarch. Whisk constantly over medium-low heat for 10 to 15 minutes or until thickened and reduced to about 3/4 cup.
Makes 6 servings.
Recipe provided courtesy of www.nationalcherries.com and www.AlmondsAreIn.com, through ECES, Inc., Electronic Color Editorial Services.