Don't Wait for Dessert to Enjoy Bing Cherries

Cherries play the starring role in such classic desserts cherry cobbler and cherry pie. But here, cherries and Burgundy wine come together to make a robust sauce that goes perfecly with pork. This quick and easy dish is suitable for mid-week entertaining.

Pork with Burgundy Cherry Sauce
Time to table: 25 minutes
Serves 2 adults and 2 children

4 center cut pork chops, about 1/4 pound each
1/2 teaspoon salt

Grown-Ups
2 garlic cloves, pressed
1/2 teaspoon cracked pepper or freshly ground pepper

Children
1/4 pound fresh Bing cherries, rinsed and pitted, if desired

Set oven controls to broil. Line a broiling pan with aluminum foil and place on the top oven rack to preheat.

Trim the pork of visible fat. Cut the children's portion into chunks and thread on skewers. Season with salt. Rub the garlic evenly over the pork for the grown-ups. Season with salt and cracked pepper. Set aside until ready to broil.

Add the Burgundy and balsamic vinegar to a saucepan and bring to a boil. Tie the cloves, peppercorns, and bay leaf in a bundle using a small piece of cheese cloth. Add the bundle to the wine mixture. Allow the mixture to reduce to 1/4 cup, about 10 minutes.

While the wine is reducing, pit the cherries. Cut the cherries into quarters and add to the wine mixture. Cover and cook over medium-high heat until the cherries are tender, about 10 minutes. Season the sauce with salt and pepper. Add the sugar to balance the flavors, if needed. The sauce should have a deep robust flavor but not too sweet.

While the sauce is cooking, broil the pork for 4-5 minutes per side or until well done. To serve, remove the spice bundle from the sauce. Place the pork chops on individual plates with the sauce spooned over the top. Serve the skewers with the cherries on the side in small bowls.

Grown-Ups
Calories 320; Calories from fat 80; Total fat 9g; Saturated fat 3.5g; Cholesterol 70mg; Sodium 360mg; Carbohydrate 14g; Dietary fiber 1g; Sugars 12g; Protein 25g

Children
Calories 220; Calories from fat 80; Total fat 9g; Saturated fat 3.5g; Cholesterol 70mg; Sodium 340mg; Carbohydrate 9g; Dietary fiber 1g; Sugars 81g; Protein 25g

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