Pork Chops with Cherries

Nice colors

The scapes have finally arrived and this is a great way to use them. The sauce cooks very fast and the end result is fancy and tasty.

If there are no scapes then a combination of green onions and garlic will work but not nearly as well.

Pork Chops with a Cherry Sauce

• 4 pork loin chops 1 1/2″ thick
• 6 leaves basil cut into thin ribbons
• 6-8 garlic scapes chopped into small rings
• 1/4 lb cherries hulled and quartered
• 2 oz sambuca
• 3 tbsp butter
• Nutmeg
• Cayenne pepper
• Salt/pepper

Season the pork chops with salt, peppers and nutmeg on both sides and let stand for 15 minutes. In a frying pan large enough to hold all the meat in one layer melt half the butter over medium high heat. Cook pork on both sides until almost done, about 4 minutes per side. Remove meat to a plate and add remaining butter. Turn heat down to medium low and saute the scapes until soft. Add cherries and basil and deglaze pan with juice as the cherries saute. Cook until everything begins to brown then add sambuca. Mix well then return pork and any juices back to pan. Warm meat in sauce as it to thickens. Serve immediately.