Pork chops with mushroom cherry sauce and potato cakes

CHERRY & MUSHROOM-STUFFED PORK CHOPS

Printed from COOKS.COM

 Instead of stuffing, I used thin chops and made the stuffing as a sauce and served it over the chops

2 tbsp. canola oil, divided

1/4 cup finely chopped celery

1/4 cup finely chopped onion

1 cup fresh shiitake mushrooms, chopped

1/4 cup dried sweetened cherries, chopped

1/4 tsp. dried thyme

1/4 tsp. salt

1/8 tsp. black pepper

4 boneless pork loin chops, 1-inch thick

1 tsp. all-purpose flour

1/4 cup chicken broth

1/4 cup cherry juice

In large skillet, heat 1 tbsp. oil over medium-high heat. Add celery, onions, and mushrooms. Cook, stirring, for 4 minutes. Stir in cherries, thyme, salt and pepper. Remove from heat.

Cut deep pocket in side of each pork chop. Fill with 1/4 of cherry mix. Skewer pockets closed with toothpicks. Reduce heat to medium. Add remaining 1 tbsp. oil. Add pork chops, brown over medium heat for 8 minutes per side or until no longer pink.

Remove chops from skillet. Pour off fat. Add flour to skillet, cook, stirring for 30 seconds. Stir in chicken broth and juice. Scrape brown bits from skillet, cook 1 minute more to thicken sauce slightly.

Return chops to skillet. Turn to coat evenly. Spoon remaining sauce over chops before serving.

POTATO CAKES

-4 small gold potatoes, peeled and shredded, soaked in a bowl of salty water, or frozen store bought hash brown

1/4 finely chopped green onions or your favorite herbs 

 fresh grated nutmeg

salt, pepper to taste

 1 egg

• 1 cup of plain breadcrumbs

How to do:

place grated potatoes in strainer, pour a cup of very hot water over it

- Drain shredded potatoes, squeeze with paper towel if needed

- combine all the ingredients

- heat nonstick pan, add 1/2 inch of oil

- carefully spoon potato batter in the pan, one after another

- cook about 5 minute or until it turns brown, flip over and cook for another 5 minutes