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Pork Chops with Cherry Sauce

Cherry Sauce

  • 1 teaspoon olive oil
  • 1/2 medium shallot, finely chopped
  • 1 cup fresh Bing cherries, pitted and halved
  • 1/3 cup ruby port
  • 1 teaspoon balsamic vinegar

Pork Chops:

  • 2 (1-inch-thick) bone-in pork loin chops
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon coriander seeds, lightly crushed
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil

Heat the oven to 400°F and arrange a rack in the middle. Rinse pork chops and pat dry with paper towels. Place salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture on the pork chops. Heat the oil in a large, oven-safe frying pan over medium-high heat. When it shimmers, add chops and cook on one side, undisturbed, until golden brown, about 4 minutes. Flip chops and place the pan in the oven. Cook until chops are firm but not hard and an instant-read thermometer registers 160°F, about 11 minutes.

For the cherry sauce:

Heat oil in a small saucepan over medium heat. When it shimmers, add shallot and season with salt. Cook until soft, about 3 minutes. Stir in cherries, port, and vinegar and cook until cherries begin to soften and port has reduced by half, about 10 minutes. While the sauce reduces, start cooking the pork

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