Pan-Seared Pork Chops Chipotle Cherry Sauce
Pork and fruit are natural companions, especially if you find heritage pork with 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 chipotle in adobo sauce adds a hot component. To counter the chipotle hot, I use cherry blossom honey from eastern Washington, but allulose or 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
2 tablespoons avocado oil
¼ cup red onion, minced
½ teaspoon garlic, minced
¼ cup red wine
1 ½ teaspoons up to 1 tablespoon canned chipotle chilies in adobo sauce, mashed
1 pint sweet fresh cherries, pitted, halved (about 20-24 cherries)
2 tablespoons local honey or allulose
1 tablespoon balsamic vinegar
½ teaspoon ground cumin
¼ teaspoon ground coriander
1 large orange juiced + 1 teaspoon orange zest
Kosher salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 375°F. Season the pork chops with salt and pepper. Heat a non-reactive sauté pan over medium-high heat. Add the oil, and when it shimmers, add the chops. Brown on both sides, about four minutes on each side. Place them in a baking dish in the oven.
2. Meantime pour off all but two tablespoons of fat from the pan. Add the onions and garlic, cooking for about a minute. Deglaze the pan with the wine. Add the chipotles, cherries, allulose or honey, balsamic vinegar, cumin, coriander, orange zest, and orange juice, and bring to a simmer. Add filtered water if it becomes too dry. Simmer until the sauce reduces to a glaze, about four or more minutes. Remove from heat.
3. Remove the pork chops from the oven when 145°F, about six to eight minutes. Let sit covered for five minutes.
4. Top the chops with the sauce and serve hot.
Pan-Seared Pork Chops Chipotle Cherry Sauce
Ingredients
- 4 boneless pork chops
- 2 tablespoons avocado oil
- ¼ cup red onion, minced
- ½ teaspoon garlic, minced
- ¼ cup red wine
- 1 ½ teaspoons up to 1 tablespoon canned chipotle chilies in adobo sauce, mashed
- 1 pint sweet fresh cherries, pitted, halved (about 20-24 cherries)
- 2 tablespoons local honey or allulose
- 1 tablespoon balsamic vinegar
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 large orange juiced + 1 teaspoon orange zest
- Kosher 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. Add the oil, and when it shimmers, add the chops. Brown on both sides, about four minutes on each side. Place them in a baking dish in the oven.
- Meantime pour off all but two tablespoons of fat from the pan. Add the onions and garlic, cooking for about a minute. Deglaze the pan with the wine. Add the chipotles, cherries, allulose or honey, balsamic vinegar, cumin, coriander, orange zest, and orange juice, and bring to a simmer. Add filtered water if it becomes too dry. Simmer until the sauce reduces to a glaze, about four or more minutes. Remove from heat.
- 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
402.32Fat (grams)
16.63 gSat. Fat (grams)
4.13 gCarbs (grams)
30.95 gFiber (grams)
3.27 gNet carbs
27.7 gSugar (grams)
25 gProtein (grams)
30.44 gSodium (milligrams)
115.74 mgCholesterol (grams)
89.78 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.