***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
Subscribe below to get emails whenever I share new recipes!
Juicy pork chops covered in a delicious cherry sauce makes this taste like a five-star meal – without the five-star price!
I found this recipe while searching for a way to use cherries with my dinner from the NY Times, and it did not disappoint!
For this recipe, I used my Cherry & Olive Pitter, Food Chopper, and 12″ (30cm) Cast Iron Grill Pan Skillet:
Pit Four Fruits at One Time
If you love fresh cherries and olives, but not the mess or the time it takes to remove the pits, this handy tool quickly pits four cherries at once without bruising or wasting any of the fruit. The clear bottom tray catches all the juice and pits, mess-free. And the non-slip feet keep it in place while you zip through. The top locks to make it easy to store in a drawer.
Olive Pitter
We’ve included an extra insert so you can also pit smaller olives.
One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop.
12″ (30cm) Cast Iron Grill Pan Skillet:
A Grill Pan for the Grill & Stove
This grill pan is exactly what you need to grill your food—whether you’re cooking indoors or out. The raised ridges on the bottom of the pan give your food rich, seared grill marks, and keeps food out of oil and drippings. The pan is big enough to hold 4 chicken breasts or burgers, or grill veggies for the whole family. The two-handle design lets you easily take your pan from the heat to the table, and because it’s made of durable cast iron, food will stay warm throughout your meal. And when you’re ready to clean up, use the ridged pan scraper to remove food.
About Cast Iron
Cast iron is a cornerstone of cooking and has a well-deserved place in modern kitchens. It’s meant to be used often, loved forever, and passed down through generations. Pampered Chef’s cast iron comes pre-seasoned, letting you use it right away—and its natural nonstick finish gets better the more you use it. These pans have excellent heat retention, so your food will get a rich sear and stay hot and delicious for a long time. They’re heat-safe to 650°F (343°F), so they hold up to searing, sautéing, baking, frying, broiling, grilling, and campfire cooking. Plus, you can use metal utensils and not worry about scratching the finish. Made in USA
Guarantee
- Lifetime guarantee
Click the links to get your Cherry & Olive Pitter, Food Chopper, and 12″ (30cm) Cast Iron Grill Pan Skillet today. You’ll be glad you did. Let’s jump right in!
Ingredients
- 4 pork loin chops bone-in and at least one-inch thick
- 1 tbsp rosemary freshly minced
- 1 tsp salt plus more for the sauce
- 1 tsp freshly ground black pepper plus more for the sauce
- 1 tsp finely chopped garlic
- 3 tablespoons butter
- 1 tbsp minced shallot
- 1 cup cherries stemmed, pitted and halved
- ½ cup fruity wine such as Pinot Noir
Instructions
Remove stems, pit cherries and slice in half; set aside.
Chop shallot, mince Rosemary, and chop garlic.
Pat Pork chops dry, then season with salt and pepper. Rub both sides with rosemary and garlic.
You can marinate for two hours, up to overnight if you like. Bring pork back to room temperature prior to cooking.
Sear pork chops over medium-high heat in 12″ (30cm) Cast Iron Grill Pan Skillet for 7-10 minutes per side, until nicely browned, and an instant-read thermometer registers 135 °F/57 °C (USDA recommends temperature of 145 °F/63 °C). Remove chops to a platter, cover with foil.
Place one tablespoon of butter into the skillet, and when the foam subsides, add in the shallots. Cook until softened, 2-3 minutes.
Add in cherries, wine and any juices the pork chops have accumulated, stirring to incorporate. Cook 5-6 minutes, until liquid is slightly reduced.
Add in the rest of the butter, stirring to finish the sauce. Season with salt and pepper. Pour sauce over the pork chops and serve immediately.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more! – details below. Contact me to set up your VIRTUAL or IN-HOME party today.
GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.
👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈
SEPTEMBER ONLY! TASTEBUDS
During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!
👉👉👉 https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈
Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!
Grilled Pork Chops With Cherry Sauce – NY Times (Video)
Equipment
Ingredients
- 4 pork chops loin, bone-in and at least one-inch thick
- 1 tbsp Fresh rosemary minced
- 1 tsp salt plus more for the sauce
- 1 tsp Freshly Ground Black Pepper plus more for the sauce
- 1 tsp garlic finely chopped
- 3 tbsp butter
- 1 tbsp shallot minced
- 1 cup cherries stemmed, pitted and halved
- ½ cup Pinot Noir or other fruity wine
Instructions
- Remove stems, pit cherries and slice in half;set aside. Chop shallot, mince Rosemary, and chop garlic.1 tbsp Fresh rosemary, 1 tsp garlic, 1 tbsp shallot, 1 cup cherries
- Pat Pork chops dry, then season with salt and pepper. Rub both sides with rosemary and garlic. You can marinate for two hours,up to overnight if you like. Bring pork back to room temperature prior to cooking.4 pork chops, 1 tbsp Fresh rosemary, 1 tsp salt, 1 tsp Freshly Ground Black Pepper, 1 tsp garlic
- Sear pork chops over medium-high heat in 12" (30cm) Cast Iron Grill Pan Skillet for 7-10minutes per side, until nicely browned and an instant-read thermometer registers 135 °F/57 °C (USDA recommends temperature of 145°F/63 °C). Remove to a platter, cover with foil.4 pork chops
- Place one tablespoon of butter into the skillet, and when the foam subsides, add in the shallots. Cook until softened, 2-3 minutes. Add in cherries, wine and any juices the pork chops have accumulated, stirring to incorporate. Cook 5-6 minutes, until liquid is slightly reduced. Add in the rest of the butter, stirring to finish the sauce. Season with salt and pepper1 tsp salt, 1 tsp Freshly Ground Black Pepper, 3 tbsp butter, 1 cup cherries, 1/2 cup Pinot Noir, 1 tbsp shallot
- Pour sauce over the pork chops and serve immediately.
