Recipe adapted from Rachael Ray. Rachael serves this with a side dish of sauteed zucchini with walnuts. While the zucchini is dialysis-friendly, the walnuts are not. I'd serve this with a green vegetable or salad of your choice. Flaming the brandy makes this an elegant presentation for entertaining, and no one will feel like they are deprived by eating dialysis-friendly food with you.
1 (15-ounce) can whole black pitted cherries in natural juices, drained 4 large boneless center-cut pork chops, 1 1/2 inches thick Salt and pepper 2 tablespoons extra-virgin olive oil 1 large shallot, finely chopped Splash of brandy 1/2 cup chicken stock 2 tablespoons butter, cut into pieces 3 tablespoons fresh mint leaves, chopped
Preheat oven to 375 degrees F.
If you are using fresh cherries instead of canned, put the pitted cherries in a small bowl with 2 rounded spoonfuls of sugar and set aside.
Heat a skillet with an oven-safe handle over medium-high to high heat. (You can also use a rubber-handled pan if you cover the handle with 2 layers of aluminum foil.
Season chops with salt and freshly ground black pepper. Add 1 tablespoon extra-virgin olive oil to the hot skillet. Place chops in skillet and sear meat on both sides to caramelize the chops. Place a loose foil tent over the pan and transfer the chops to the oven to finish cooking, 7 or 8 minutes, until meat is firm to touch but not tough.
Remove chops from oven and transfer to serving platter. Cover with foil to keep warm. Place skillet back on stove over medium heat. Add 1 tablespoon extra-virgin olive oil. Add shallots and saute 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan from burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. Reduce stock a minute, then add butter in small pieces. Toss sauce to combine and sprinkle in mint. Pour sauce over chops and serve. Serves 4.