Imagine a dish where juicy pork chops meet the unexpected zing of cherries—sounds like a dinner date you’d swipe right on, right? These Sweet and Savory Cherry Pork Chops are the culinary equivalent of a plot twist in your favorite series, unexpectedly delightful and leaving you craving more. And hey, if your kitchen could talk, it’d thank you for the aromatic chaos you’re about to unleash.
Steps
- Prepare the Pork Chops: Season each side of the pork chops with a mix of kosher salt, black pepper, and garlic powder to enhance their flavor.
- Cook the Pork Chops: Heat vegetable oil in a large skillet over medium to medium-high heat. Cook the pork chops in batches to avoid overcrowding, allowing them to brown on one side for about 4 to 5 minutes before flipping them to cook for another 3 to 4 minutes on the other side. Keep the cooked chops warm by covering them with foil or placing them in a low oven.
- Create the Herb-Cherry Pan Sauce: In the same skillet, add pitted cherries, thyme, and a pinch of salt. Cook for around 3 to 4 minutes, stirring to scrape up the brown bits from the pan, which will add depth to the sauce.
- Complete the Sauce: Pour in the tawny Port wine and let the mixture simmer until it reduces by about half, roughly 10 to 12 minutes. Stir in butter until the sauce is smooth and glossy, adjusting the seasoning with additional salt if necessary.
- Serve the Dish: Present the pork chops on a plate with the cherry sauce on the side, allowing guests to spoon it over their chops to taste. Enjoy the meal!
Ingredients
- Cherry Pan Sauce
- 1 tablespoon vegetable oil
- 4 bone-in, center-cut pork chops, each about 3/4-inch thick and weighing 8 to 9 ounces
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- Cherry Sauce:
- 2 cups sweet cherries, pitted and halved (can be fresh or frozen)
- 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon kosher salt
- 1 cup tawny Port wine
- 2 tablespoons unsalted butter
FAQ
- What is the best type of pork chop to use for this recipe?
- The ideal choice for this dish is bone-in, center-cut pork chops. The bone helps retain moisture, preventing the pork from drying out during cooking. However, boneless chops can also be used if preferred.
- Which type of Port wine is recommended for the sauce?
- Tawny Port is suggested due to its aged complexity, but any available Port wine can be used. If Port is unavailable, a red wine with a tablespoon or two of sugar can be a suitable alternative.
- Can I use different types of cherries for the sauce?
- While Bing cherries are recommended, any sweet cherry variety will work. If you’re using sour cherries, consider adding a teaspoon of sugar to balance the tartness. Both fresh and frozen cherries can be used based on availability.
- What are some substitutions or variations I can try?
- You can experiment by using different fruits like plums or figs in place of cherries. For herbs, rosemary or tarragon can replace thyme. If you prefer, chicken thighs or boneless chicken breasts can be used instead of pork.
- How do I make a good pan sauce?
- Begin by deglazing the pan with liquid to lift the browned bits for flavor. Reduce the liquid to achieve a rich consistency, then finish by swirling in cold butter for a glossy texture. Remember to season the sauce to taste.
Tips
- Opt for bone-in, center-cut pork chops to help prevent the meat from drying out during cooking. However, if you prefer boneless, they will work just as well in this recipe.
- Use tawny Port wine for a more complex flavor profile in the sauce, but if you don’t have it, any red wine can be substituted with a small addition of sugar to balance the flavors.
- When making the pan sauce, deglaze the pan by adding liquid to scrape up the flavorful browned bits at the bottom, which will enhance the sauce’s taste and richness.
- Feel free to experiment with the ingredients; for example, swap thyme with rosemary or tarragon, or use other fruits like plums or figs instead of cherries for a unique twist.
Equipment
- Large Skillet – A high-quality skillet is crucial for searing the pork chops and making the pan sauce.
- Meat Thermometer – To ensure the pork chops are cooked to the desired level of doneness without overcooking.
- Cherry Pitter – Useful if you choose to use fresh cherries and need to pit them efficiently.
- Deglazing Tool/Silicone Spatula – Handy for scraping up fond from the bottom of the pan when making the sauce.
