Pork and Canned Cherries
Heidi Monson
This Rachael Ray recipe can be made gluten free if needed. It is so yummy and easy! The only tricky part is pounding the pork thin - but it is worth it.
Pork chops
Salt and pepper
Flour
Canned cherries, undrained
Couscous (cook with chicken broth) or white rice if gluten free is needed
Pound pork chops out flat. Season with salt and pepper. Put the seasoned side down in skillet with extra virgin olive oil or butter. Season the top side with salt and pepper. Use flour and the juice from the canned cherries to make a roux in the same pan with the pork. After the roux has cooked for 6 minutes, add the cherries. Serve over couscous or white rice.
This Rachael Ray recipe can be made gluten free if needed. It is so yummy and easy! The only tricky part is pounding the pork thin - but it is worth it.
Pork chops
Salt and pepper
Flour
Canned cherries, undrained
Couscous (cook with chicken broth) or white rice if gluten free is needed
Pound pork chops out flat. Season with salt and pepper. Put the seasoned side down in skillet with extra virgin olive oil or butter. Season the top side with salt and pepper. Use flour and the juice from the canned cherries to make a roux in the same pan with the pork. After the roux has cooked for 6 minutes, add the cherries. Serve over couscous or white rice.
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