Autumn Pork Saute

1 oz. olive oil
4 center cut boneless pork loin chops (3 oz. each)
1/2 onion, sliced
1 Granny Smith apple, sliced
1 oz. Michigan sundried cherries
2 oz. sliced pickled beets (homemade or canned)
2 oz. veal stock (or canned beef broth)
1 oz. white wine
1 oz. unsalted butter
2 oz. Cheura (goat cheese)
salt & pepper to taste

Heat olive oil in a saute pan over medium high heat.  Add boneless pork chops and saute until brown on one side.  Flip over and add sliced onions, apples, cherries, and pickled beets.  Saute until onions are tender.  Deglaze with white wine, add veal stock, and cook until liquid is reduced by half.  Add unsalted butter to thicken and salt & pepper to taste. 

Place pork loin chops on a platter and cover with cooked mixture.  Crumble Gherua goat cheese over the top and serve.

- Chef John D. Wesley, Basin Street Grille -