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Pork Chops with Cherry Pan Sauce
Ingredients
  • subheading: For the pork chops:
  • 1 tablespoon vegetable oil
  • 4 bone-in center-cut pork chops, about ¾-inch-thick and 8 to 9 ounces each
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • subheading: For the herb-cherry pan sauce:
  • 2 cups pitted halved sweet cherries (fresh or frozen)
  • 1 teaspoon chopped fresh thyme leaves or ½ teaspoon dried
  • ¼ teaspoon kosher salt
  • 1 cup tawny Port wine
  • 2 tablespoons unsalted butter
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