Grilled Pork Chops With Cherry Sauce – NY Times (Video)

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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:

Cherry & Olive Pitter

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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!!

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Grilled Pork Chops With Cherry Sauce – NY Times (Video)

Juicy pork chops covered in a delicious cherry sauce makes this taste like a five-star meal – without the five-star price!
No ratings yet
Prep Time 10 minutes
Cook Time 29 minutes
Marinating Time 2 hours
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 341 kcal

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 pepper
    1 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.

Notes

Please note that while I listed the internal temperature of the pork to be done, per NY Times Cooking, at 135 °F/57 °C, the USDA recommends temperature of 145 °F/63 °C, which is why I listed both.
Please also note that the pork’s temperature will continue to rise once removed from the heat. 

Nutrition Estimate

Calories: 341kcalCarbohydrates: 7gProtein: 29gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 112mgSodium: 714mgPotassium: 597mgFiber: 1gSugar: 5gVitamin A: 307IUVitamin C: 3mgCalcium: 21mgIron: 1mg
Keyword cast iron, cherry, cherry sauce, pork chops
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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