Sorry...Forgot Friday Night's Dinner Post!

Ok, so Friday's get a little crazy here, but I wanted to finish my "recipe week" off with a recipe that has been one of my husband's favorites for years. My kids like it too and it happens to fit right in with their dietary requirements. Best of all, it can be prepared in 45 minutes or less! So here is Pork Chops in Balsamic Cherry Sauce served with mashed cauliflower.


PORK CHOPS IN BALSAMIC CHERRY SAUCE:

• 2 5-ounce boneless pork chops (each about 1 inch thick)
• 1/3 cup bottled balsamic vinaigrette

• 1 tablespoon butter
• 1 large shallot, thinly sliced
• 1/3 cup canned low-salt chicken broth
• 1/4 cup dried Bing (sweet) or tart cherries (about 1 1/2 ounces)

Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes.

Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.

MASHED CAULIFLOWER:

Boil 1 head of cauliflower (chopped)

mash with 3 Tablespoons butter and add salt and pepper

if needed add a touch of milk (or rice milk if you're avoiding dairy)

fast, and easy!