1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. 2. Lightly season the pounded chops with salt, pepper and thyme. 3. Place flour in a shallow bowl and toss the seasoned chops in the flour, coating completely then shaking off excess. 4. Place the chops in the hot skillet and sear meat on both sides to caramelize, about 2-3 minutes on each side. 5. Once the chops are done, remove them to a plate and tent with foil to rest while you make the pan sauce. 6. Place the skillet back on the stove over medium heat with another 1-2 tablespoons of EVOO. 7. Add the shallots and cook for 2 minutes. Add cherries to the shallots along with the lemon zest to warm through. 8. Add 1/2 cup of stock and let cook for another minute. 9. Add the remaining butter in small pieces, toss the sauce to combine. 10. Mix 1 tsp corn starch to 1/2 cup cold water and add slowly to sauce until desired thickness is achieved. 11. Simmer for 3-5 minutes to cook out starch flavor. 12. Pour pan sauce over the chops. 13. Serve with Simple Couscous Recipe #195545 as pictured for lovely presentation. Enjoy :). ---------------------------------------------------------------------------
Nutrition
Ingredients
