11958 Pork Chops with Cherry Sauce 40 mins 25 mins 2 servings Thu Jul 31 06:13:00 -0700 2008 Thu Aug 13 16:47:56 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11958 Thu, 13 Aug 2009 23:47:56 GMT Spice-rubbed meat with sweet cherries Spice-rubbed meat with sweet cherries in an easy, quick preparation. An aromatic, slightly piquant spice rub breathes new life into pork chops, but the sweet-sour cherry sauce is what makes this recipe a keeper.

Game plan: The cherry sauce would be equally delicious served with lamb or duck. An added bonus is that the sauce can be prepared while the chops cook, making for a quick weeknight meal.

The spice rub can be made ahead and stored at room temperature for up to 3 months. It’s also great rubbed on lamb or beef.

This recipe was featured as part of our Easy Weeknight Dinners photo gallery.

]]>
  • Heat the oven to 400°F and arrange a rack in the middle.
    • For the cherry sauce:
    1. Heat olive oil in a small saucepan over medium heat. When it shimmers, add shallot and season with salt. Cook until soft, about 3 minutes.
    2. Stir in cherries, port, and vinegar and cook until cherries begin to soften and port has reduced by 1/2, about 10 minutes. While the sauce reduces, start cooking the pork chops. When the sauce is finished, remove from heat and set aside.
    For the pork chops:
    1. Rinse pork chops and pat dry with paper towels. Place salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture on the pork chops.
    2. Heat the oil in a large, oven-safe frying pan over medium-high heat. When it shimmers, add chops and cook on one side, undisturbed, until golden brown, about 4 minutes.
    3. Flip chops and place the pan in the oven. Cook until chops are firm but not hard and an instant-read thermometer registers 160°F, about 11 minutes more.
    4. Place chops on warm plates and let rest 2 to 3 minutes. Spoon sauce over chops and serve.

    Beverage pairing: Pencarrow Martinborough Pinot Noir, New Zealand. Pork and cherries call out for Pinot Noir, which has a lighter texture that goes wonderfully with pork, while the grape’s native flavors tend toward cherry. New-world Pinot like this balanced effort from New Zealand’s Martinborough region is a natural choice, though a Burgundy from a ripe vintage would also work.

    ]]>     http://www.chow.com/assets/2008/10/pork_chop_cherry290.jpg Amy Wisniewski 50 Main For the cherry sauce::

    ]]>     1 teaspoon olive oil

    ]]>     94 1/2 medium shallot, finely chopped

    ]]>     9 1 cup fresh Bing cherries, pitted and halved

    ]]>     1/3 cup ruby port

    ]]>     1 teaspoon balsamic vinegar

    ]]>     For the pork chops::

    ]]>     178 2 (1-inch-thick) bone-in pork loin chops

    ]]>     301 1 1/4 teaspoons kosher salt

    ]]>     282 1 teaspoon coriander seeds, lightly crushed

    ]]>     310 3/4 teaspoon dry ground mustard

    ]]>     305 1/2 teaspoon freshly ground black pepper

    ]]>     2 teaspoons olive oil

    ]]>     7079 amy wisniewski 1 chow 7596 summer ingredients 384 easy 822 american 368 fruit 21 main 695 quick 813 hungry 219 pork 1042 third date