braised pork chops with cherry sauce

*4 bone-in, center-cut, pork loin chops *salt/pepper *1 Tbsp. minced rosemary *3 tbsp. butter- separated *2 leeks- halved, rinsed, and thinly sliced *1 cup chicken broth *1/4 cup port wine *2 Tbsp. balsalmic vinegar *1/2 cup dried cherries

1. Season the pork chops with salt, pepper and rosemary. 2. In a large frying pan over medium heat, melt 2 tbsp. butter. Add the pork chops and cook about 6 minutes, turning once. 3. Transfer the pork to a plate. Melt the other Tbsp. of butter in the pan over medium heat. Add the leeks and saute until softened and beginning to brown- about 3 to 4 minutes. Stir in the chicken broth and cook, stirring to scrape the browned bits on the bottom of the pan for one minute. 4. Sir in the port, vinegar, and cherries. Return the pork chops and any juice on the plate to the pan and spoon the liquid over them. Cover, reduce the heat to medum-low, and simmer until the pork is tender, about fifteen minutes. Divide the chops among dinner plates, spoon the sauce over them and serve. Makes 4 servings. Recipe from Parenting Magazine