29 Ratings
  • 5 Rating Star 17
  • 4 Rating Star 9
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 3 Rating Star 1

Cherries and pork may sound like a weird combo, but these are amazing, and a great way to use up all those summer cherries.

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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

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  • Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, and register 145 degrees F (63 degrees C) on a meat thermometer, about 20 minutes.

  • While the pork chops are baking, melt the butter in the same skillet over medium heat, and stir in the shallot and cherries. Cook until the shallot has begun to soften, about 2 minutes. Stir in the red wine and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.

Nutrition Facts

486.48 calories; 28.08 g protein; 14.25 g carbohydrates; 34.84 g fat; 115.64 mg cholesterol; 202.25 mg sodium.Full Nutrition


Reviews (24)

Read All Reviews

Most helpful positive review

02/12/2009
This recipe is absolutely delicious! I didn't have every ingredient on hand so I made a few changes: No beef stock just a little water and more salt frozen black cherries instead of fresh and a sprig of fresh rosemary instead of dried. I used boneless chops and they were a little dry so next time I'll use bone-in. I'll definitely be making this again!
(15)

Most helpful critical review

02/09/2009
I did not care for this.
(4)
29 Ratings
  • 5 Rating Star 17
  • 4 Rating Star 9
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 3 Rating Star 1
02/12/2009
This recipe is absolutely delicious! I didn't have every ingredient on hand so I made a few changes: No beef stock just a little water and more salt frozen black cherries instead of fresh and a sprig of fresh rosemary instead of dried. I used boneless chops and they were a little dry so next time I'll use bone-in. I'll definitely be making this again!
(15)
08/04/2010
These were amazing! Only change I made was to bake them about 5 minutes less because I was using thinly cut pork chops (about 6 oz each instead of 8 oz) and used plum wine instead of red because that's all I had. I served it with roasted brussel sprouts and baked beans and it was one of the best dinners I've had in awhile!
(13)
06/03/2008
I made this the other night and my picky eating husband scrapped the pan with bread to get every last bite. This one's a winner in our house.
(10)
12/02/2010
I had to make a lot of substitutions to this recipe. I used chicken broth and white wine and instead of shallots I used 1/2 of chopped red onion and 1/4 tsp. of garlic. I browned the chops in olive oil (sans the salt and pepper). When they were browned on both sides I removed them to a plate tossed in the onions garlic and rosemary till onion was just soft. Then I added my broth wine 1/4 tsp. of Jamaican jerk seasoning with 1/2 cup of homemade low sugar cherry jam. After reducing the liquid I just tossed the chops back in the pan and baked it (I have oven-safe cookware) at 350 degrees for about 20 minutes. I was wonderful! I think there is a lot of room for play with this recipe and it will always make for a tasty meal.
(8)
02/16/2011
My very picky eaters Loved this.. I left out the rosemary not a big fan of the flavor and at the end I poured the cherries and remaining beef broth over the chops and let them cook another hour at 200.. they were so tender.. Thanks for sharing..
(8)
05/23/2008
Bravo to my fellow Oregonian. This recipe was great! I used chicken broth instead of beef broth and served it with jasmine rice and peas. My husband said to make this one a keeper!
(7)
07/24/2011
This sauce is the most delicious thing I have ever made. I would pour it on pancakes its so good!! I usually pair it with a pork roast or tenderloin. Side dish - butternut squash risotto.
(6)
08/19/2008
What a delicious way to use sweet dark cherries! Thanks.
(5)
06/06/2008
Could use less butter onions and rosemary but other than that it was GREAT! My kids liked it too.
(5)