That last cherry soothes a roughness of my palate.
- Robert Browning
I can say with the utmost certainty that our household is a pleasant one. We share responsibilities, we are polite to the point of being sickening at times, we spoil each other - and we always say "please" and "thank you".
Being raised in the South, I grew up accustomed to saying "please" and "thank you", as well as "ma'am", "sir", and the like. If I simply answered my mother or father with a "yes", I immediately heard "Yes WHAT?" in return.
All of this to say that no matter what I cook, I always feel appreciated - even if it came from a box. The photo of the plate above does not by any means represent an inventive meal (yes, it's Kraft Macaroni & Cheese - a guilty pleasure in our home) or a pretty meal, but it was delicious. I ask kindly that we focus on the pork chops. Please?
Cherry Pork Chops
Pork chops, boneless or bone-in
2 tbsp. oil
1 medium onion, sliced thin
1/2 cup herb cheese, such as Boursin or Alouette
1/2 cup dried cherries
- In a medium skillet, heat 1 tbsp of the oil and then add pork chops, cooking throughout (time will vary based on the thickness of the chops), then set aside and keep warm
- Meanwhile, heat the remaining oil (you can use the same skillet, which will allow you to scrape up the brown bits from the chops) and saute the onions until tender and translucent
- Add the herb cheese and cherries to the onions, stirring until the cheese has melted
- Spoon mixture over the chops and serve