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Pork Chops With Black Cherry Sauce

Pork Chops With Black Cherry Sauce

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m


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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



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


  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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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!




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.




I had to make a lot of substitutions to this recipe. I used chicken broth and white wine and instead of shallots I used 1/2 of chopped red onion and 1/4 tsp. of garlic. I browned the chops in olive oil (sans the salt and pepper). When they were browned on both sides, I removed them to a plate, tossed in the onions, garlic and rosemary till onion was just soft. Then I added my broth, wine, 1/4 tsp. of Jamaican jerk seasoning with 1/2 cup of homemade, low sugar cherry jam. After reducing the liquid I just tossed the chops back in the pan and baked it (I have oven-safe cookware) at 350 degrees for about 20 minutes. I was wonderful! I think there is a lot of room for play with this recipe and it will always make for a tasty meal.

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