Pork Chops with Cherry Pan Sauce
Elevate your weeknight dinner game with these delectable Pork Chops with Cherry Pan Sauce! This recipe brilliantly combines savory, seared bone-in pork chops with a luscious cherry-infused pan sauce that balances sweet, tangy, and umami flavors. Fresh cherries, dry red wine, balsamic vinegar, and a touch of honey come together in the skillet to create a glossy, flavor-packed sauce that perfectly complements the juicy pork. Finished with garlic, shallots, and fragrant thyme, this dish feels gourmet yet is incredibly approachable with a total cook time of just 25 minutes. Ideal for everything from a romantic dinner to a dinner party, serve it alongside creamy mashed potatoes or roasted vegetables for a truly restaurant-quality meal made at home. Keywords: pork chops with cherry sauce, pan-seared pork chops, cherry pan sauce recipe, easy pork chop dinner, sweet-savory pork recipes.
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Ingredients
- 4 pieces Bone-in pork chops
- 2 teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small, finely chopped Shallot
- 2 cloves, minced Garlic
- 2 cups, pitted and halved Fresh cherries
- 0.5 cups Dry red wine
- 0.5 cups Chicken stock
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 1 teaspoon Fresh thyme leaves
Directions
Step 1
Season both sides of the pork chops with 1 1/2 teaspoons of the kosher salt and all of the ground black pepper.
Step 2
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the pork chops.
Step 3
Sear the chops for 4-5 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C). Remove the chops to a plate and tent with foil to keep warm.
Step 4
Lower the heat to medium and add the butter to the same skillet. Once melted, add the chopped shallot and minced garlic. Sauté for 1-2 minutes until fragrant and softened.
Step 5
Stir in the cherries and let them cook for 2-3 minutes until they begin to soften and release their juices.
Step 6
Deglaze the pan by pouring in the red wine, scraping up any browned bits with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
Step 7
Add the chicken stock, balsamic vinegar, honey, fresh thyme, and the remaining 1/2 teaspoon of kosher salt. Stir to combine and let the sauce simmer for an additional 5-7 minutes until the cherries are tender and the sauce thickens slightly.
Step 8
Arrange the pork chops back in the skillet, spooning some of the cherry sauce over them. Allow them to warm through for 2 minutes.
Step 9
Plate the pork chops and generously top with the cherry pan sauce. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1532.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2755.7 |
| Total Fat 166.4g | 0% |
| Saturated Fat 58.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 616.6mg | 0% |
| Sodium 1739.4mg | 0% |
| Total Carbohydrate 81.2g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 62.4g | |
| Protein 204.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 202.7mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 3520.6mg | 0% |
Source of Calories