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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:
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:
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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 a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***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!!***
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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.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
