Pork Chops with Cherry Pan Sauce
Elevate your weeknight dinner game with these delectable Pork Chops with Cherry Pan Sauce! This recipe brilliantly combines savory, seared bone-in pork chops with a luscious cherry-infused pan sauce that balances sweet, tangy, and umami flavors. Fresh cherries, dry red wine, balsamic vinegar, and a touch of honey come together in the skillet to create a glossy, flavor-packed sauce that perfectly complements the juicy pork. Finished with garlic, shallots, and fragrant thyme, this dish feels gourmet yet is incredibly approachable with a total cook time of just 25 minutes. Ideal for everything from a romantic dinner to a dinner party, serve it alongside creamy mashed potatoes or roasted vegetables for a truly restaurant-quality meal made at home. Keywords: pork chops with cherry sauce, pan-seared pork chops, cherry pan sauce recipe, easy pork chop dinner, sweet-savory pork recipes.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small, finely chopped Shallot
- 2 cloves, minced Garlic
- 2 cups, pitted and halved Fresh cherries
- 0.5 cups Dry red wine
- 0.5 cups Chicken stock
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 1 teaspoon Fresh thyme leaves
Instructions
Season both sides of the pork chops with 1 1/2 teaspoons of the kosher salt and all of the ground black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the pork chops.
Sear the chops for 4-5 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C). Remove the chops to a plate and tent with foil to keep warm.
Lower the heat to medium and add the butter to the same skillet. Once melted, add the chopped shallot and minced garlic. Sauté for 1-2 minutes until fragrant and softened.
Stir in the cherries and let them cook for 2-3 minutes until they begin to soften and release their juices.
Deglaze the pan by pouring in the red wine, scraping up any browned bits with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
Add the chicken stock, balsamic vinegar, honey, fresh thyme, and the remaining 1/2 teaspoon of kosher salt. Stir to combine and let the sauce simmer for an additional 5-7 minutes until the cherries are tender and the sauce thickens slightly.
Arrange the pork chops back in the skillet, spooning some of the cherry sauce over them. Allow them to warm through for 2 minutes.
Plate the pork chops and generously top with the cherry pan sauce. Serve immediately and enjoy!
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 20.6 g | 8% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 16.0 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
