8 pork chops
1 dash kosher salt
1 dash pepper
1 lb cherries, pitted and chopped
2 shallots, thinly sliced
1/2 c chicken broth
3 Tbsp BBF Agave
2 tsp orange or lemon zest
1 Tbsp balsamic vinegar
1/8 tsp crushed red pepper flakes
1. Lightly salt and pepper pork chops. Grill or sauté the pork chops to desired level of doneness. Remove from heat and let rest.
2. In a separate pan, add sauce ingredients and bring to a boil. Immediately reduce heat and simmer for 6-8 minutes or until sauce thickens. Pour sauce over meat and serve.
Makes 8 servings
Tips and Notes:
Serve with steamed or grilled french green beans.