Recipe by almondjoy2807
"Cherries and pork may sound like a weird combo, but these are amazing, and a great way to use up all those summer cherries."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
4 (8 ounce)
bone-in pork chops
salt and pepper to taste
1 1/2 cups
fresh black cherries, pitted and halved
dried rosemary leaves, crumbled
This recipe is absolutely delicious! I didn't have every ingredient on hand, so I made a few changes: No beef stock, just a little water and more salt, frozen black cherries instead of fresh, and a sprig of fresh rosemary instead of dried. I used boneless chops and they were a little dry so next time, I'll use bone-in. I'll definitely be making this again!
I did not care for this.
These were amazing! Only change I made was to bake them about 5 minutes less because I was using thinly cut pork chops (about 6 oz each instead of 8 oz) and used plum wine instead of red because that's all I had. I served it with roasted brussel sprouts and baked beans, and it was one of the best dinners I've had in awhile!
I made this the other night and my picky eating husband scrapped the pan with bread to get every last bite. This one's a winner in our house.
I had to make a lot of substitutions to this recipe. I used chicken broth and white wine and instead of shallots I used 1/2 of chopped red onion and 1/4 tsp. of garlic. I browned the chops in olive oil (sans the salt and pepper). When they were browned on both sides, I removed them to a plate, tossed in the onions, garlic and rosemary till onion was just soft. Then I added my broth, wine, 1/4 tsp. of Jamaican jerk seasoning with 1/2 cup of homemade, low sugar cherry jam. After reducing the liquid I just tossed the chops back in the pan and baked it (I have oven-safe cookware) at 350 degrees for about 20 minutes. I was wonderful! I think there is a lot of room for play with this recipe and it will always make for a tasty meal.
Bravo to my fellow Oregonian. This recipe was great! I used chicken broth instead of beef broth and served it with jasmine rice and peas. My husband said to make this one a keeper!
This sauce is the most delicious thing I have ever made. I would pour it on pancakes its so good!! I usually pair it with a pork roast or tenderloin . Side dish - butternut squash risotto.
My very picky eaters Loved this.. I left out the rosemary not a big fan of the flavor and at the end I poured the cherries and remaining beef broth over the chops and let them cook another hour at 200.. they were so tender.. Thanks for sharing..
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chops With Black Cherry Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 314
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an incredibly easy pork tenderloin with black cherry sauce.
Watch how to marinate and grill pork loin chops.
Grilled bone-in pork chops with a smoky marinade.