Pan-seared pork chops with brandied cherries from The Food Lab: Better Home Cooking Through Science (page 355) by J. Kenji López-Alt

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Notes about this recipe

  • abrownb1 on January 08, 2020

    The sauce recipe is a nice jumping off point. I subbed the brandy with Sherry and used blackberries and added a little thyme. I know it's not the same recipe now, but just wanted others to know it takes well to subbing berries and alcohol based on what you have on hand. Served with the pork chops for a delicious very lightly sweet and tangy note.

  • chawkins on May 31, 2017

    The sauce was quite good, the cherries and the balsamic offset the sweetness from the sugar.

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