Pork Chops with Brandied Cherry Sauce and Zucchini with Walnuts

• 1 (15-ounce) can whole black pitted cherries in natural juices, drained
• 2 rounded spoonfuls sugar -- for fresh cherries only
• 4 large boneless center-cut pork chops, 1 1/2 inches thick
• Salt and pepper
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 large shallot, finely chopped
• Splash of brandy
• 1/2 cup chicken stock
• 2 tablespoons butter, cut into pieces
• 3 tablespoons fresh mint leaves, finely chopped
• 1/2 cup, chopped walnuts -- available in small pouches on baking aisle
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 tablespoon butter, cut into small pieces
• 3 medium zucchinis, sliced into disks, 1/-inch thick
• 1/2 teaspoon nutmeg, freshly grated or ground
• Salt and freshly ground black pepper

1. Preheat oven to 375 degrees F.
2. Put cherries in a small bowl with the sugar.
3. Heat a skillet with an oven safe handle over medium high to high heat or, cover a the handle of a rubber handled pan with tin foil and preheat over same setting.
4. Season chops with salt and pepper.
5. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, to a hot skillet.
6. Place chops in skillet and sear meat on both sides to caramelize the chops.
7. Place a loose tin foil tent over the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until meat is firm to touch, but not tough.
8. While chops are in oven, place a second skillet over medium high heat.
9. Toast nuts 1 to 2 minutes, shaking pan frequently.
10. Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter.
11. Add zucchini disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes.
12. Remove meat from oven and transfer to dinner plates.
13. Cover chops with foil to keep warm.
14. Place chop skillet back on stove over medium heat.
15. Add a tablespoon extra-virgin olive oil, 1 turn of the pan.
16. Add shallots and saute 1 to 2 minutes.
17. Add cherries and warm through.
18. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan.
19. Burn off alcohol for 1 minute, then add stock.
20. reduce stock a minute, then add butter in small pieces.
21. Toss sauce to combine and sprinkle in mint.
22. Pour sauce down over chops and serve the zucchini with walnuts along side.

black pitted cherries, sugar, center, salt, extravirgin olive oil, shallot, brandy, chicken stock, butter, mint, walnuts, extravirgin olive oil, butter, zucchinis, nutmeg, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/pork-chops-with-brandied-cherry-sauce-and-zucchini-with-walnuts-recipe.html (may not work)