Pork chops simmer in a sweet and savory sauce with deep, rich flavor. It's an impressive meal that you can have on the table in under an hour.
cost per recipe: $10.10
The price is determined by the national average.
bone-in pork chop, 3/4-inch thick
small shallot, sliced (about 1/4 cup)
clove garlic, minced
cup dried cherries
cup dried figs, cut in half and stems removed
cups Swanson® Chicken Stock
Season the pork as desired. Heat half the butter in a 12-inch nonstick skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet.
Reduce the heat to medium. Heat the remaining butter in the skillet. Add the shallots and cook until tender, stirring occasionally. Add the garlic and cook and stir for 1 minute.
Remove the skillet from the heat. Stir in the brandy. Return the skillet to the heat and increase the heat to high. Cook until most of the liquid is evaporated.
Stir in the cherries, figs and half the stock and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 10 minutes or until the pork is cooked through. Remove the pork from the skillet, cover and keep warm.
Increase the heat to high. Stir the remaining stock in the skillet and heat to a boil. Cook for 10 minutes or until the stock mixture is reduced by half, stirring occasionally. Serve the stock mixture over the pork.