Pork Chops With Roasted Cherries

• 3/4 tsp dried chili flakes
• 1/2 tsp ground cinnamon
• 1 tsp sea salt
• 4 None bone-in pork chops, about 3/4 inch thick with skin on, scored
• None None olive oil
• 4 None shallots, sliced thinly
• 1 clove garlic, crushed
• 2 1/2 cups cherries, pitted
• 2 pieces orange peel, removed with a vegetable peeler
• 1 None cinnamon stick
• 1/4 cup dry sherry
• 1 cup chicken stock or water
• 1 tbsp red wine vinegar
• 1 tbsp maple syrup, optional

1. Preheat the oven to 425u0b0F. Combine the chili, cinnamon and salt in a mortar and pestle, and pound until finely ground. Rub pork with a little olive oil and then rub the salt mixture into the flesh. Season with freshly ground black pepper.
2. Heat a heavy-based frying pan over a high heat, use tongs to carefully place the pork chops, skin-side down. Cook for 4-5 mins each on each side until the skin starts to crackle and turn golden. Transfer cutlets to a plate, and cover to keep warm.
3. Cook the shallots and garlic in the fat remaining in the pan. Cook until just translucent, then add the cherries, orange rind, cinnamon stick, sherry, stock, vinegar and salt. Bring to a boil and remove from heat.
4. Pour the cherry mixture into a small roasting pan that is just large enough to fit the port chops in a single layer. Place the pork on top of the cherries, taking care that none of the skin is covered by cherry mixture. Roast for 20 mins or until the pork is just cooked through and rind has crackled. Try the cherry sauce and if it is too acidic, then add the maple syrup. Discard orange rind and cinnamon stick.
5. Spoon the cherry sauce over and around the pork cutlets and serve.

chili flakes, ground cinnamon, salt, pork chops, olive oil, shallots, clove garlic, cherries, orange peel, cinnamon stick, sherry, chicken, red wine vinegar, maple syrup

Taken from recipes-plus.com/api/v2.0/recipes/22431 (may not work)