Yield 2 servings Number Of Ingredients 14 Steps:
To make the glaze: In a saucepan at medium-high heat, combine the cherries, 1/2 cup bone broth, apple cider vinegar, and honey. Bring to a boil, and then lower the heat to a simmer for 8 minutes, stirring occasionally. In a separate bowl, add 1/4 cup bone broth and tapioca starch. Whisk together. Once combined, pour into saucepan and stir until sauce thickens. To make the lamb chops: Turn the oven to broil. Brush the avocado oil on the chops. Combine seasonings and press evenly onto chops. Place chops in a baking dish and broil for 5 to 6 minutes on each side. Transfer lamb to a plate and let rest for 5 minutes. Top with cherry glaze and serve.
Time 15m Yield 16-20 serving(s) Number Of Ingredients 4 Steps:
Mix Jello with 2 cups boiling water. Once disolved set in fridge to cool for 10 minutes. Add red bull and vodka and stir until blended. We use the little paper dixie cups to pour into. Chill until firm and serve.
Time 15m Yield 6 Number Of Ingredients 8 Steps:
Set oven control to broil. Spray broiler pan rack with cooking spray; place lamb chops on rack in pan. Sprinkle chops with 1/4 teaspoon each of the salt and pepper. In small bowl, mix garlic, chopped rosemary, vinegar, preserves, and remaining 1/4 teaspoon each salt and pepper. Reserve half of preserves mixture for serving. Brush some of remaining half of the mixture over chops. Broil with tops 5 inches from heat 6 to 7 minutes, turning once and brushing with more preserves mixture, until of desired doneness. Garnish with rosemary sprigs. Serve with reserved preserves mixture.
Time 25m Yield 2 servings. Number Of Ingredients 8 Steps:
Combine rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops. In a large skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook until thickened, 2-4 minutes. Return chops to pan; turn to coat.
Time 5m Yield 4 Number Of Ingredients 6 Steps:
In a mixing glass combine rum, lime soda, grenadine and lime juice. Mix well and pour into chilled glasses. Garnish with lime slices and cherries.
Time 8m Yield 4 servings Number Of Ingredients 5 Steps:
Muddle lime and mint leaves in a shaker or serving pitcher (if the pitcher is sturdy enough). Add cherry juice, gin, and seltzer and stir to incorporate. Serve over ice-filled glasses.
Time 3h10m Yield 6 servings. Number Of Ingredients 8 Steps:
In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides. Season with salt and pepper., In a 3-qt. slow cooker, combine pie filling, lemon juice, bouillon and mace. Add pork chops. Cover and cook on low until meat is no longer pink, 3-4 hours. Serve with additional pie filling if desired.
Time 30m Yield 8-12 Cherry Bombs, 8-12 serving(s) Number Of Ingredients 4 Steps:
Use a medium to large round ice cream scooper and scoop up some ice cream. Carefully push a chocolate covered cherry into the center of the scoop until the cherry is even with the edge of the scoop and level off the ice cream. You don’t want the cherry to hit the top of the scooper, try to center it. Release onto a parchment lined baking sheet and freeze until very hard. Repeat for each chocolate covered cherry. Before serving, cover each’bomb’ with Magic Shell. When the shell is hard put onto a dessert plate and garnish with some whipped cream. People are always amazed when they cut this open and find a chocolate covered cherry inside. The cherry won’t freeze!
More about “cherry bomb chops recipes”
Time 10h5m Yield 4 Number Of Ingredients 2 Steps:
Pour cherry pie filling into slow cooker. Add pork chops and stir to coat with filling. Cover and cook on low all day. Cook until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C).
