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Recipe: Pork Chops With Black Cherry Sauce

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

Pork Chops With Black Cherry Sauce Ingredients

  • 2 tablespoons vegetable oil

  • 4 (8 ounce) bone-in pork chops

  • salt and pepper to taste

  • cup butter

  • cup sliced shallots

  • 1? cups fresh black cherries, pitted and halved

  • 2 tablespoons red wine

  • cup beef broth

  • teaspoon dried rosemary leaves, crumbled

How to Make Pork Chops With Black Cherry Sauce

  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.

Pork Chops With Black Cherry Sauce Nutritions

  • Calories: 486.5 calories

  • Carbohydrate: 14.2 g

  • Cholesterol: 115.6 mg

  • Fat: 34.8 g

  • Fiber: 1.5 g

  • Protein: 28.1 g

  • SaturatedFat: 14.4 g

  • ServingSize:

  • Sodium: 202.2 mg

  • Sugar: 8.8 g

  • TransFat:

  • UnsaturatedFat:

Pork Chops With Black Cherry Sauce Reviews

  • This recipe is absolutely delicious I didnt 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, Ill use bone-in. Ill definitely be making this again

  • 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 thats all I had. I served it with roasted brussel sprouts and baked beans, and it was one of the best dinners Ive had in awhile

  • I made this the other night and my picky eating husband scrapped the pan with bread to get every last bite. This ones 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.

  • My very picky eaters Loved this.. I left out the rosemary not a big fan of the flavor and at the end I poured the cherries and remaining beef broth over the chops and let them cook another hour at 200.. they were so tender.. Thanks for sharing..

  • Bravo to my fellow Oregonian. This recipe was great I used chicken broth instead of beef broth and served it with jasmine rice and peas. My husband said to make this one a keeper

  • This sauce is the most delicious thing I have ever made. I would pour it on pancakes its so good I usually pair it with a pork roast or tenderloin . Side dish - butternut squash risotto.

  • Could use less butter, onions and rosemary but other than that it was GREAT My kids liked it too.

  • What a delicious way to use sweet dark cherries Thanks.

  • Very Good. Used some bing cherries that needed to be used. Turned out well. Nice way to fix pork chops without much extra work.

  • I did not care for this.

  • Made this tonight and it is excellent The pork was so tender and the sauce is delicious Plan to serve for company

  • Very good, make sure to use dark cherries (aka: bing cherries) as other varieties will make this recipe too sweet.

  • So delicious The only change I made was to sub olive oil in place of the butter (used only about 2 TBS). Thank you for the recipe

  • I loved it, but I would say that about anything with cherries in it I did not have fresh cherries and so used dried, and it still came out great.

  • Its been done before but still a ***** try it with Veal

  • Theres no way this recipe could fail. Pork has a similar flavor profile to duck, which is excellent with cherry sauce, so its bound to be a winner. If I were to make one change, it would be to treat the pork like duck and use sour cherries, or, if sweet cherries were on hand or desired, to treat the sauce as a gastrique and substitute premium red wine vinegar for the red wine. Im not talking about generic red wine vinegar. I mean the good stuff, the kind of red wine vinegar you would mix with blackberry puree and serve over ice on a hot evening.

  • I Used dried cherries and it came out great

  • Just okay - sauce was nice but lacking cherry flavor. At first I thought it was my cherries but I used the rest of them for a pie which was great

  • Great recipe

  • I used fresh sprigs of thyme and it was great

  • Very nice change of pace to ordinary porkchops. Liked the cherries mixed with the wine. Didnt have beef stock, but did use the drippings from the baked chops which seemed a good substitute.

  • It was quick to make - another of those " come home from work" recipes. I didnt bother to cook my little chop in the oven. The frying pan was quite sufficient. I am very fond of fruit sauces with meat/poultry, so found this delicious.

  • I was looking for a cherry sauce to serve with grilled lamb chops, and this was perfect. I used just a small amount of onion, as I didnt have any shallots, and I used a few sprigs of fresh rosemary instead of dried. It got rave reviews, and is definitely a keeper.

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