Pork Chops With Black Cherry Sauce

Pork Chops With Black Cherry Sauce

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almondjoy2807 13

"Cherries and pork may sound like a weird combo, but these are amazing, and a great way to use up all those summer cherries."

Ingredients 45 m {{adjustedServings}} servings 486 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, and register 145 degrees F (63 degrees C) on a meat thermometer, about 20 minutes.
  3. While the pork chops are baking, melt the butter in the same skillet over medium heat, and stir in the shallot and cherries. Cook until the shallot has begun to soften, about 2 minutes. Stir in the red wine and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.
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Reviews 18

  1. 23 Ratings

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paisley
2/12/2009

This recipe is absolutely delicious! I didn't have every ingredient on hand, so I made a few changes: No beef stock, just a little water and more salt, frozen black cherries instead of fresh, and a sprig of fresh rosemary instead of dried. I used boneless chops and they were a little dry so next time, I'll use bone-in. I'll definitely be making this again!

pek
6/3/2008

I made this the other night and my picky eating husband scrapped the pan with bread to get every last bite. This one's a winner in our house.

Cynthiana
8/4/2010

These were amazing! Only change I made was to bake them about 5 minutes less because I was using thinly cut pork chops (about 6 oz each instead of 8 oz) and used plum wine instead of red because that's all I had. I served it with roasted brussel sprouts and baked beans, and it was one of the best dinners I've had in awhile!