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Pork Chops with Cherry Pan Sauce
Pork Chops with Cherry Pan Sauce
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicious pan fried pork chops with thyme cherry sauce elevate weeknight dinner to a gourmet experience. Ready in just 45 minutes.
Ingredients:
  • 1 tablespoon vegetable oil
  • For the pork chops:
  • 4 bone-in center-cut pork chops, about 3/4-inch-thick and 8 to 9 ounces each
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • For the herb-cherry pan sauce:
  • 2 cups pitted halved sweet cherries (fresh or frozen)
  • 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried
  • 1/4 teaspoon kosher salt
  • 1 cup tawny Port wine
  • 2 tablespoons unsalted butter
Instructions:
  • Season the pork chops evenly on both sides with a delightful blend of salt, pepper, and garlic powder.
  • In a large skillet over medium to medium-high heat, heat oil. Sear pork chops in batches of two, browning each side for 4-5 minutes. Transfer to a tray, cover with foil to keep warm, and repeat with remaining pork chops, adding more oil if needed.
  • Prepare the herb-cherry pan sauce: Combine cherries, thyme, and salt in the pan and cook until they begin to release juices and soften, while scraping up the flavorful browned bits, for 3 to 4 minutes. Pour in the Port, simmer until reduced by half for 10 to 12 minutes, then whisk in butter until the sauce is glossy. Season to taste with more salt before serving.
  • Serve the pork chops with the sauce on the side for diners to enjoy spooning over their plates or chops. Enjoy!

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