READY IN 45 mins

Pork Chops With Black Cherry Sauce

Read Reviews (14)

"Cherries and pork may sound like a weird combo, but these are amazing, and a great way to use up all those summer cherries." — almondjoy2807

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, and register 145 degrees F (63 degrees C) on a meat thermometer, about 20 minutes.
While the pork chops are baking, melt the butter in the same skillet over medium heat, and stir in the shallot and cherries. Cook until the shallot has begun to soften, about 2 minutes. Stir in the red wine and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 12, 2009

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!

—paisley

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Most Helpful Critical Review

Feb 09, 2009

I did not care for this.

—TruthKid

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16 Ratings

Jun 03, 2008

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.

—pek

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May 23, 2008

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!

—Jill

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Feb 16, 2011

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..

—luv2cdmb

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Aug 04, 2010

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!

—Cynthiana

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Jun 06, 2008

Could use less butter, onions and rosemary but other than that it was GREAT! My kids liked it too.

—Rachel

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Jul 24, 2011

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.

—Emmaline

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Nutrition

Calories
486 kcal
24%

Carbohydrates
14.2 g
5%

Cholesterol
116 mg
39%

Fat
34.8 g
54%

Fiber
1.5 g
6%

Protein
28.1 g
56%

Sodium
299 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Chops With Black Cherry Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 486
Calories from Fat: 314

% Daily Value *
Total Fat 34.8g 54 %
Saturated Fat 14.4g 72 %
Cholesterol 116mg 39 %
Sodium 299mg 12 %
Potassium 622mg 17 %
Total Carbohydrates 14.2g 5 %
Dietary Fiber 1.5g 6 %
Protein 28.1g 56 %
** Sugars 8.8g
Vitamin A 17 %
Vitamin C 12 %
Calcium 5 %
Iron 16 %
Thiamin 99 %
Niacin 81 %
Vitamin B6 42 %
Magnesium 15 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.