Pork Chops with Cherry Sauce Recipe

For the cherry sauce:

• 1 teaspoon olive oil
• 1/2 medium shallot, finely chopped
• 1 cup fresh Bing cherries, pitted and halved (or same of canned sour cherries)
• 1/3 cup ruby port (fine with sweet vermouth)
• 1 teaspoon balsamic vinegar

For the pork chops:

• 2 (1-inch-thick) bone-in pork loin chops
• 1 1/4 teaspoons kosher salt
• 1 teaspoon coriander seeds, lightly crushed
• 3/4 teaspoon ground mustard
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons olive oil

1. Heat the oven to 400°F and arrange a rack in the middle.
2. For the cherry sauce:
3. Heat oil in a small saucepan over medium heat. When it shimmers, add shallot and season with salt. Cook until soft, about 3 minutes.
4. Stir in cherries, port, and vinegar and cook until cherries begin to soften and port has reduced by half, about 10 minutes. While the sauce reduces, start cooking the pork chops. When the sauce is finished, remove from heat and set aside.
5. For the pork chops:
6. 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.
7. 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.
8. 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.
9. Place chops on warm plates and let rest 2 to 3 minutes. Spoon sauce over top and serve.
10. 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.