1 (425g) can whole black pitted cherries in natural juices, drained
Splash of brandy
120ml chicken stock
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30g butter, cut into pieces
15g butter, cut into small pieces
For the Courgettes with walnuts
60g, chopped walnuts -- available in small pouches on baking aisle
2 tablespoons extra-virgin olive oil
3 medium courgettes, sliced into disks, 1? cm thick
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. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, to a hot skillet. Place chops in skillet and sear meat on both sides to caramelize the chops. Place a loose aluminum 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.
5) While chops are in oven, place a second skillet over medium high heat. Toast nuts 1 to 2 minutes, shaking pan frequently. Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 15g butter. Add courgette disks, season with nutmeg, salt and pepper and cook until tender, tossing discs occasionally, 6 or 7 minutes.
6) Remove meat from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place chop skillet back on stove over medium heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan. Add shallots and sauté 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. Reduce stock a minute, and then add butter in small pieces. Toss sauce to combine and sprinkle in mint. Pour sauce down over chops and serve the courgettes with walnuts along side.