Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A new recipe from ...Hey Petey, next time you can tell me it came from the UK Telegraph mag :P

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https://www.telegraph.co.uk/recipes.....erries-recipe/

SERVES
2

INGREDIENTS

For the cherries

2 tbsp rice wine
1 tbsp red wine vinegar
1 tsp fish sauce
1 tbsp brown sugar
2 star anise
1 cinnamon stick
6 black peppercorns
400g cherries, destoned
For the pork

1 tsp fennel seeds
2 garlic cloves, peeled and bashed
2 pork chops, fat on
Rapeseed oil or vegetable oil, for frying
1 tbsp butter
1 small bunch tarragon, roughly chopped (parsley and coriander would also be good)

METHOD

First, cook the cherries. Put all the ingredients apart from the fruit in a small saucepan over a low heat. Bring to a simmer and cook until the sugar has dissolved. Add the cherries and cook, stirring occasionally, until the fruit is just beginning to slump and soften. You don’t want them to completely fall apart - they should retain their shape.
Set aside while you cook the pork. You can make the cherries in advance and heat them through, or serve at room temperature.

In a pestle and mortar, crush the fennel seeds with 1 tsp coarse salt and plenty of black pepper. Pour onto a plate and press the pork chops into the seasoning.

Set a frying pan over a medium-high heat with a splash of oil. Add the garlic and swirl in the hot oil. Cook the pork chops (separately, unless you have a very big frying pan) for three minutes on each side, or until well browned and almost cooked through. Using tongs, hold the chops on their sides to brown the fat. Then lay flat, add the butter and let it foam up, add the chopped tarragon and spoon the herby butter over the pork chops before removing them from the pan and setting aside to rest for five minutes before serving.