Rating: 4.5 stars
29 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

487 calories; protein 28.1g; carbohydrates 14.2g; fat 34.8g; cholesterol 115.6mg; sodium 202.2mg. Full Nutrition
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