on Amazon, $42.48 (11% savings) My favorite pork chops to cook with are bone-in, center-cut chops. (And don’t forget to season it, of course!). Center-cut chops are how I usually see them labeled in the grocery store, but sometimes they are labeled ribs or loin chops. 4 bone-in center-cut pork chops, about 3/4-inch-thick and 8 to 9 ounces each, 2 cups pitted halved sweet cherries (fresh or frozen), 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried. Thank you! 2 Cook the pork chops: Heat the oil in a large skillet over medium to medium-high heat. 3 Make the herb-cherry pan sauce: Add the cherries, thyme, and salt to the pan and cook so they start to release their juices and soften, scraping up the stuck-on bits on the bottom of the pan, 3 to 4 minutes. Add the Port and let simmer until reduced by about half, 10 to 12 minutes. While nothing is risk free, some activities are safer than others when it comes to COVID-19. The sauce is made up of sweet cherries, fresh thyme, and tawny Port wine—it’s mounted with butter at the end for a luscious texture and beautiful sheen. You have explained it simply enough, I can do this…. Then you reduce the liquid so that when it reduces the sauce has a rich consistency. Transfer to a tray or platter and cover with foil to keep warm. If you’re only able to find sour cherries, then I’d recommend adding one teaspoon of sugar to the sauce as it reduces. $12.99 Add the shallots and cook for 3 minutes. Your comment may need to be approved before it will appear on the site. Taste and adjust with more salt to taste. Add the pork chops to the skillet. I prefer tawny Port because it is aged and tends to have more complexity than ruby Port, but feel free to use whatever variety you might already have on hand. We will give this a try. All Right Reserved. 4 Serve: Serve the pork chops with the sauce on the side for diners to spoon on their plates or over their chops. Stir in the cherries, broth, marmalade, vinegar, and red pepper. Bought some expensive cherries the other day & they aren’t sooo eat a handful wonderful. Repeat with the remaining pork chops, adding more oil to the pan if dry. Great job! Remove the chops; cover and keep warm. Please try again later. I have always been shy to try pork chops because they’re so lean I’m afraid I’ll overcook them. I am always looking for a reason to make another batch! Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. Our Favorite Videos Get Recipe » WHAT A… Serve with sauce. Taste of Home is America's #1 cooking magazine. He grew up in the Midwest, but has called New York City home for nearly a decade. This turned out very well. Info. It all starts with taking advantage of the fond, aka the brown bits stuck on the bottom of the pan after searing a food. A paring knife and five minutes will get the job done. Everything you need for a delicious feast. If Port is hard to come by, substitute any red wine, plus one to two tablespoons sugar. Stir in the butter until emulsified and the sauce is nice and glossy. I think rosemary or tarragon would work beautifully in this sauce. Add pork chops and stir to coat with filling. Think I will try this as a slow Cooked roast with cherry sauce. Have a piece of pork loin roast fatty side. Did you know you can save this recipe and order the ingredients for. 262 calories; protein 30g 60% DV; carbohydrates 16g 5% DV; dietary fiber 1g 4% DV; fat 8g 12% DV; saturated fat 3g 15% DV; cholesterol 88mg 29% DV; folate 1mcg; sodium 263mg 11% DV. The spice rub also works well on lamb or beef. The Cherry glaze sauce was excellent and really complemented the pork well. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Looking forward to making this one, too! This sounds amazing, Aaron! Offers may be subject to change without notice. Excellent taste, plus quick & easy to prepare. Cover and cook on low all day. Lastly, swirling in a bit of cold butter into the sauce gives it a luscious texture and nice sheen. Aaron or “Hutch” is the blogger behind The Hungry Hutch, which features a delicious variety of savory and sweet recipes. This would be a wonderful way to use them up. Thanks for the sauce recipe! Pull up a chair! Cook for 8 to 10 minutes or until the pork is slightly pink in the center and the juices run clear (160 degrees F), turning once halfway through cooking time. I’ve already talked about the different types of cherries that you can use, but you could also try different types of fruit, like plums or figs. this link is to an external site that may or may not meet accessibility guidelines. The way to do this is by deglazing the pan, which means to add liquid to help scrape up the brown bits to incorporate into your pan sauce. Have these ingredients delivered or schedule pickup SAME DAY!