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My review
Pork Chops With Black Cherry Sauce
almondjoy2807
"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
45 m servings 486 calsOriginal recipe yields 4 servings (4 pork chops)
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Directions
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- 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
Per Serving: 486 calories; 34.8 g fat; 14.2 g carbohydrates; 28.1 g protein; 116 mg cholesterol; 202 mg sodium. Full nutrition
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Reviews
Read all reviews 2227 Ratings
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Most helpful positive review
2/5/2009
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, a...
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2/5/2009
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, a...
7/30/2010
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 becau...
6/3/2008
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.
2/11/2011
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 ...
12/1/2010
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 ol...
5/23/2008
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!
7/24/2011
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.