A delicious way to use up leftover pork loin. Or if you don’t have any you can still make it with boneless pork chops
- 4 slices pork loin – I used leftovers, or 2 boneless pork chops
- 2 cups fresh cherries, pitted and halved
- 1 TBS honey
- 1 tsp salt
- 1/4 cup brandy
- 1/4 cup water
- 2 tsp dried thyme
- 1 TBS unsalted butter, optional
- 2 cups cooked jasmine or other rice
- If you are using the fresh pork chops you will need to cook them: lightly salt the pieces. Then put a saute pan over medium heat and add a tsp of olive oil. Cook the pieces until they are still a little pink in the middle. They will finish in the sauce. It will keep them from drying out.
Make the Brandied Cherries:
- Add the cherries to a large saute pan over medium heat. Add the salt, thyme and brandy. Let the cherries cook until the brandy has mostly evaporated and the cherries have softened.
- Add the water, stir and then add the pork to the pan.
- Lower the heat and let cook for about 5 minutes until the pork is heated through.
- Add the butter if using and cook until the butter melts. Stir in the honey.
- place 1 cup of rice, add two slices of pork or one of the boneless chops and top with half of the cherries and sauce.
Keywords: leftovers, pork, cherries