Recipes Main Courses Pork Braised Pork Chops with Cherries

Braised Pork Chops with Cherries

Braised Pork Chops with Cherries is rated 5.0 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4

Cherries have a short season, heralding the start of summer. They pair well with duck or pork in savory dishes, bringing out the natural sweetness of the meat. A cherry pitter will make short work of the stones. When fresh cherries aren’t in season, use dried cherries.

Ingredients:

  • 4 bone-in, center-cut pork loin chops, each 1 inch thick
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. minced fresh rosemary
  • 3 Tbs. unsalted butter
  • 2 leeks, white and light green portions, halved lengthwise and thinly sliced
  • 1 cup chicken broth
  • 1/4 cup port wine
  • 2 Tbs. balsamic vinegar
  • 1/2 cup dried cherries or 1 cup fresh pitted cherries, halved

Directions:

Season the pork chops with salt and pepper and sprinkle with the rosemary, patting the seasonings firmly to adhere to the meat. In a sauté pan over medium-high heat, melt 2 Tbs. of the butter. Add the pork chops and cook, turning once, until golden on both sides, about 6 minutes. Transfer to a plate.

Reduce the heat to medium and melt the remaining 1 Tbs. butter in the pan. Add the leeks and sauté until softened and beginning to brown, 3 to 4 minutes. Pour in the broth, stirring to scrape up the browned bits from the pan bottom, and cook for 1 minute. Stir in the wine, vinegar and cherries.

Return the pork chops and any juices to the pan and spoon the liquid over them. Cover, reduce the heat to medium-low and simmer until the pork is tender and barely pink in the center, about 15 minutes. Divide the chops among plates, spoon the cherry mixture over the top and serve immediately. Serves 4.

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).

Rated 5 out of 5 by from Fantastic Summer Dish Not only a beautiful dish, but also full of flavor and a perfect way to celebrate the start of summer. I used fresh cherries that were slightly tart and balanced them with an aged balsamic and a nice port wine. The final presentation brought surprise to my guests and satisfied our appetites. *Hint - Salt and flavor the meat 24 hours prior to making.
Date published: 2016-06-07
Rated 5 out of 5 by from It was sooo good! I recommend that you use Marsala Port wine. You don't need to buy an expensive one. I bought the cheepest one in the market and the sauce was delicious. (It was not costly because I bought inexpensive ingredients when I could.) Because they did not have leeks in my grocery store I used shallots instead. I also used the generic supermarket brand low sodium broth. The only time consuming ingredient were the cherries because I had to pit them without a cherry pitter but I didn't mind because of the results. I served it with cuban style white rice. Not difficult to make (outside of the cherries) and the results were a hit with my family. Highly recommend this recipe.
Date published: 2012-09-24
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