MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops with Dried Cherries and Port
 Categories: Pork, Dried, Fruit, Grains, Wine
      Yield: 4 Servings
 
      4    Pork loin chops;
           -1/2" thick, trimmed
           Salt and freshly ground
           -pepper
      2 ts Olive oil
    1/3 c  Shallots; sliced
      1 pn Thyme
    1/2 c  Port wine
    1/3 c  Chicken broth
    1/4 c  Dried cherries or
           -cranberries
      1 tb Fresh parsley; chopped
           Couscous
 
  Sprinkle chops lightly with salt and pepper. Heat oil in large
  skillet over high heat. Add pork and cook 4 to 5 minutes per side
  until cooked through. Transfer to plate, cover and keep warm.
  
  Add shallots and thyme to same skillet and cook 1 minute. Add
  port, then chicken broth and cherries. Bring to boil; boil until
  reduced by half, 3 minutes. Season with salt and pepper. Return
  pork and any juices to skillet and cook until heated through.
  Sprinkle with parsley. Serve with couscous.
  
  From: Cathy Crane
 
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