Name: Pork Chops with Cherry Pan Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: For the pork chops: -; 1 tablespoon vegetable oil -; 4 bone-in center-cut pork chops, about 3/4-inch-thick and 8 to 9 ounces each -; 2 teaspoons kosher salt -; 1/2 teaspoon ground black pepper -; 1/2 teaspoon garlic powder -; For the herb-cherry pan sauce: -; 2 cups pitted halved sweet cherries (fresh or frozen) -; 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried -; 1/4 teaspoon kosher salt -; 1 cup tawny Port wine -; 2 tablespoons unsalted butter -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pork Chops with Cherry Pan Sauce

1. For the pork chops: -

2. 1 tablespoon vegetable oil -

3. 4 bone-in center-cut pork chops, about 3/4-inch-thick and 8 to 9 ounces each -

4. 2 teaspoons kosher salt -

5. 1/2 teaspoon ground black pepper -

6. 1/2 teaspoon garlic powder -

7. For the herb-cherry pan sauce: -

8. 2 cups pitted halved sweet cherries (fresh or frozen) -

9. 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried -

10. 1/4 teaspoon kosher salt -

11. 1 cup tawny Port wine -

12. 2 tablespoons unsalted butter -

How to cook deliciously - Pork Chops with Cherry Pan Sauce

1. Stage

Season the pork chops: Sprinkle the pork chops on both sides with the salt, pepper, and garlic powder.

2. Stage

Cook the pork chops: Heat the oil in a large skillet over medium to medium-high heat. Add the pork chops two at a time, so as to not crowd the pan, and cook until browned on the first side, 4 to 5 minutes. Flip pork chops over and cook on other side for 3 to 4 minutes more. Transfer to a tray or platter and cover with foil to keep warm. (You can also put them in a low oven if you wish.) Repeat with the remaining pork chops, adding more oil to the pan if dry.

3. Stage

Make the herb-cherry pan sauce: Add the cherries, thyme, and salt to the pan and cook so they start to release their juices and soften, scraping up the stuck-on bits on the bottom of the pan, 3 to 4 minutes. Add the Port and let simmer until reduced by about half, 10 to 12 minutes. Stir in the butter until emulsified and the sauce is nice and glossy. Taste and adjust with more salt to taste.

4. Stage

Serve: Serve the pork chops with the sauce on the side for diners to spoon on their plates or over their chops. Enjoy!