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Pork Chops with Dried Cherries and Port

4 Pork loin chops; (1 1/2 lbs.), 1/2-inch-thick, trimmed
Salt and freshly ground pepper
2 ts Olive oil
1/3 c Sliced shallots
1 pn Thyme
1/2 c Port wine
1/3 c Chicken broth
1/4 c Dried cherries or cranberries
1 tb Chopped fresh flat-leaf parsley

Sprinkle chops lightly with salt and pepper. Heat oil in large skillet over high heat. Add pork and cook 4 to 5 minutes per side until cooked through. Transfer to plate, cover and keep warm.

Add shallots and thyme to same skillet and cook 1 minute. Add port, then chicken broth and cherries. Bring to boil; boil until reduced by half, 3 minutes. Season with salt and pepper. Return pork and any juices to skillet and cook until heated through. Sprinkle with parsley. Serve with couscous. Makes 4 servings.

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