Pan-Seared Pork Chops with Cherry Sauce
Once the cherry season begins, I cannot eat enough cherries fresh, cooked, or baked. Pork and fruit are natural companions, especially if you find heritage pork that has a deep flavor. So it stands to reason that pork and cherry recipes are a must-try in the early summer. Deep red and firm Bing cherries enhance the pork best. The Port, balsamic vinegar, and orange juice add a nice sweetness. I use cherry blossom honey from eastern Washington, but any local honey will do. Once you try this, you may want to make it again quickly, as the cherry season may not last long.
4 servings
INGREDIENTS:
4 boneless pork chops
4 tablespoons room temperature butter, divided
¼ cup shallots, minced
¼ cup Port
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme leaves
1 cup chicken broth
1 pint sweet fresh cherries, pitted, halved (about 20-24 cherries)
1 tablespoon orange zest
¼ cup fresh orange juice
1 tablespoon local honey
Salt and pepper to taste
DIRECTIONS:
Preheat oven to 375°F. Season the pork chops with salt and pepper. Heat a non-reactive sauté pan over medium-high heat. Melt two tablespoons of butter in the pan. Brown the chops on both sides, about four minutes on each side. Place on a baking dish in the oven.
Meantime pour off all but two tablespoons of fat from the pan. Add the shallots, cooking for about a minute. Deglaze the pan with the Port. Add the balsamic vinegar, thyme leaves, chicken broth, cherries, orange zest, orange juice, and honey. Simmer until sauce is reduced to a glaze, about four minutes. Remove from heat and swirl the remaining butter into the sauce.
Remove the pork chops from the oven when 145°F, about six to eight minutes. Let sit covered for five minutes.
Top the chops with the sauce and serve hot.
Pan-Seared Pork Chops with Cherry Sauce
Ingredients
- 4 boneless pork chops
- 4 tablespoons room temperature butter, divided
- ¼ cup shallots, minced
- ¼ cup Port
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme leaves
- 1 cup chicken broth
- 1 pint sweet fresh cherries, pitted, halved (about 20-24 cherries)
- 1 tablespoon orange zest
- ¼ cup fresh orange juice
- 1 tablespoon local honey
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Season the pork chops with salt and pepper. Heat a non-reactive sauté pan over medium-high heat. Melt two tablespoons of butter in the pan. Brown the chops on both sides, about four minutes on each side. Place on a baking dish in the oven.
- Meantime pour off all but two tablespoons of fat from the pan. Add the shallots, cooking for about a minute. Deglaze the pan with the Port. Add the balsamic vinegar, thyme leaves, chicken broth, cherries, orange zest, orange juice, and honey. Simmer until sauce is reduced to a glaze, about four minutes. Remove from heat and swirl the remaining butter into the sauce.
- Remove the pork chops from the oven when 145°F, about six to eight minutes. Let sit covered for five minutes.
- Top the chops with the sauce and serve hot.
Nutrition Facts
Calories
508.46Fat (grams)
30.48Sat. Fat (grams)
14.03Carbs (grams)
21.77Fiber (grams)
2.15Net carbs
19.62Sugar (grams)
16.87Protein (grams)
38.37Sodium (milligrams)
607.67Cholesterol (grams)
134.51The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.