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!
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
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
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
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