It was truly such an honor and great privilege to be able to join live on Tennessee Valley Living on WAFF 48 to showcase a recipe and talk about my blog SiggyFromScratch.com.
You can check out the recording from the show here which highlights the recipe below.
Braised Pork Chops with Cherry Balsamic Reduction
Ingredients:
2 Pork Chops (1-2 inches thick)
3 Tablespoons of Butter
Salt and Pepper
1 Tablespoon Fresh Rosemary
2 Leeks
1 Cup Chicken Broth
1/4 Cup Port Wine
2 Tablespoons of Balsamic Vinegar
1/2 Cup Dried Cherries
Recipe:
Heat a medium size pan to medium-high heat.
Melt 2 tablespoons of butter in the pan.
Salt and pepper both sides of the pork chops.
Chop the rosemary and then PRESS the rosemary into both sides of the pork chops.
Cook for about 3 minutes on each side. (This won't cook all the way though! You're just searing it and starting to cook it. Don't panic if you see pink).
Remove the pork chops from the pan and let them rest on a pate.
While you're searing your pork chops, start to chop the leeks. Cut the top dark green bits off - you won't need those - and then cut lengthwise (from top to bottom, not across). Slice the entire leak and then chop it.
From here you will want to wash the leeks. I do this by putting them in a "bath" of cold water and then swishing them around. I repeat this until the water is clear. It may take 2-3 times of emptying the water and starting fresh.
Make sure to completely dry the leaks with paper towels.
Add the remaining 1 tablespoon of butter to your pan.
Add the chopped leeks to the pan and saute for about 3 more minutes
Next, deglaze the pan with the chicken broth. (Pour the chicken broth into the pan and scrape the bottom of the pan to get the browned leftovers into the sauce).
Pour in the port wine, balsamic vinegar and dried cherries and stir.
Add your pork chops back to pan, turn the heat down to low and simmer the meal for approximately 15 minutes.
AND VOILA!
