Last weekend we spotted some boneless pork loin chops that had been cubed (i.e. "tenderized"), and picked up a couple of packages for quick suppers.
After work today, being the first one home, I ad-libbed a dish that actually turned out rather tasty.
Heat about 2-3 TBSP canola or olive oil in a heavy skillet on high until just short of smoking. Sprinkle a teaspoon or so of a good steak seasoning mix* in the pan to heat the spices, then add the chops, cooking about 2-3 minutes a side. Remove the meat to a plate, then deglaze the pan with 1/2 cup red wine (whatever is handy - I used a claret that was open), 1/2 cup water, a tsp balsamic vinegar, and 1/4 to 1/3 cup dried cherries. I tasted and felt it needed a pinch of sugar to cut the tanginess a bit. Reduce the sauce just a little, then pour over the chops. I served with aromatic brown rice and petite green peas.
Serves two.
2 boneless, thin cut pork loin chops - about 6 oz each
1 TBSP steak seasoning *(I used one with cracked black pepper, garlic, dill seed, chile flakes and sea salt)
1/2 c. wine
1/2 c. water
1 tsp. balsamic
1 tsp sugar
And no, I didn't think about a picture until I was well into eating it!