Be the first to Quick and easy boneless pork chops are served with a deliciously different lychee fruit gravy, all in less than 30 minutes. Try to find fresh lychees for this dish, but if unavailable, you can use drained, canned lychees.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 4 boneless pork chops, 1 inch thick
- 1/2 teaspoon ground sage
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1/4 cup balsamic vinegar
- 1/4 cup strong chicken broth
- 2 cups whole or chopped lychees (preferably fresh, but drained canned lychees may be used)
- 1/2 teaspoon ground cinnamon
Preparation:
Place pork chops between two pieces of plastic wrap and pound until they are 1/2-inch thick. Sprinkle both sides of pork chops with ground sage, salt, and freshly ground pepper.
Heat a large skillet over medium heat. When hot, add the oil, swirling to coat the pan. Cook pork chops about 4 minutes on each side until browned and just slightly rosy in the center. Remove pork chops from skillet and keep warm.
To the juices in the pan, add the balsamic vinegar, chicken broth, lychees, and cinnamon. Cook about 5 minutes until reduced and thickened, stirring occasionally to scrape up the browned bits. Return warm pork chops to the pan gravy, turning to coat. Serve pork chops with the warm lychee sauce.
Note: Lychees are also known as litchis.
Yield: 4 servings
Heat a large skillet over medium heat. When hot, add the oil, swirling to coat the pan. Cook pork chops about 4 minutes on each side until browned and just slightly rosy in the center. Remove pork chops from skillet and keep warm.
To the juices in the pan, add the balsamic vinegar, chicken broth, lychees, and cinnamon. Cook about 5 minutes until reduced and thickened, stirring occasionally to scrape up the browned bits. Return warm pork chops to the pan gravy, turning to coat. Serve pork chops with the warm lychee sauce.
Note: Lychees are also known as litchis.
Yield: 4 servings
