Pork chops marinated in Marsala and flavoured with cherries is a delightful dish to look at and delicious to eat. Serve with green beans and new potatoes. If Morcllo cherries are not available ordinary black cherries may be used instead.
6 large pork chops
1 teaspoon salt
2 teaspoon black pepper
1 small onion, thinly sliced
14 oz. canned Morello cherries, drained and
4 tablespoons of the can juice reserved
3 tablespoons Marsala
6 spring onions , trimmed and finely chopped
4 parsley stalks
2-inch piece fresh root ginger, peeled and finely chopped
1 oz. butter
1 tablespoon vegetable oil
Place the pork chops on a board and rub them all over with the salt and pepper. Arrange the chops in a shallow dish and cover them with onion slices.
In a small mixing bowl, combine the reserved cherry can juice, the Marsala, spring onions , parsley stalks and ginger.
Spoon the mixture over the chops and set aside to marinate for 45 minutes, turning them occasionally.
Remove the chops from the marinade and pat them dry with kitchen paper towels. Reserve the marinade.