PORK CHOPS WITH BLACK CHERRY SAUCE
Cherries and pork may sound like a weird combo, but these are amazing, and a great way to use up all those summer cherries.
Provided by almondjoy2807
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 486.5 calories, Carbohydrate 14.2 g, Cholesterol 115.6 mg, Fat 34.8 g, Fiber 1.5 g, Protein 28.1 g, SaturatedFat 14.4 g, Sodium 202.2 mg, Sugar 8.8 g
PORK CHOPS WITH CHERRY SAUCE
Enjoy the rich flavor of this pork chop dish. The spice rub also works well on lamb or beef. -Kendra Doss, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.
Nutrition Facts : Calories 356 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 509mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
PORK CHOPS WITH CHERRY SAUCE
Cherries add a nice tartness to the pork chops in this recipe. Easy to fix, but can be elegantly served. This recipe serves 2, however certainly can be doubled, etc.
Provided by jonesies
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Season pork chops with some salt and pepper to your liking. Heat oil in a large skillet on high heat. Add pork chops; brown well, about 3 minutes per side. Remove to plate.
- Add onions to skillet; cook until tender, 3 to 5 minutes. Add chicken broth, dried cherries, orange marmalade, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half.
- Reduce heat. Add pork chops to pan, cook 5 to 6 minutes, or until done. (cook pork chops longer on lower heat if thicker of have bone in them) Internal temperature should be 160 degrees. Add more chicken broth if needed.
- Serve pork chops with cherry sauce spooned over them.
Nutrition Facts : Calories 511.3, Fat 27.3, SaturatedFat 6.5, Cholesterol 124, Sodium 140.2, Carbohydrate 22.9, Fiber 1.2, Sugar 17.2, Protein 43.1
GRILLED PORK CHOPS WITH CHERRY SAUCE
If you thought pork and apples were a winning combination, just wait 'til you try pork and cherries.
Provided by Mark Bittman
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
- Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
- Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.
PORK CHOPS WITH CHERRY PRESERVES SAUCE
One of those recipes with lovely presentation that looks like it was 10 times harder to make than it was. Better if you use homemade or top-quality preserves.
Provided by little_wing
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large nonstick skillet over med-high heat.
- Coat pan with cooking spray.
- Sprinkle pork with half the salt and pepper.
- Add pork to pan and cook 4-5 minutes on each side, or until browned and cooked through.
- Remove and keep warm.
- Add preserves, vinegar and remaining salt and pepper to pan.
- Cook 30 seconds, scraping up browned bits from pan.
- Serve sauce over pork.
PORK CHOPS WITH CHERRY PAN SAUCE
I go this recipe from the Rachel Ray show and I make it with Simple Couscous. My family absolutely loved it - even my 14 year old daughter cleaned her plate. I count that a success anytime! It is a nice change to the everyday - and is easy to make!! I did modify the sauce a bit as I like the sauce a bit thicker and used bing cherries in syrup as i couldn't find the ones she called for. Turned out great and looked the same.
Provided by Mommy Diva
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- Lightly season the pounded chops with salt, pepper and thyme.
- Place flour in a shallow bowl and toss the seasoned chops in the flour, coating completely then shaking off excess.
- Place the chops in the hot skillet and sear meat on both sides to caramelize, about 2-3 minutes on each side.
- Once the chops are done, remove them to a plate and tent with foil to rest while you make the pan sauce.
- Place the skillet back on the stove over medium heat with another 1-2 tablespoons of EVOO.
- Add the shallots and cook for 2 minutes. Add cherries to the shallots along with the lemon zest to warm through.
- Add 1/2 cup of stock and let cook for another minute.
- Add the remaining butter in small pieces, toss the sauce to combine.
- Mix 1 tsp corn starch to 1/2 cup cold water and add slowly to sauce until desired thickness is achieved.
- Simmer for 3-5 minutes to cook out starch flavor.
- Pour pan sauce over the chops.
- Serve with Simple Couscous Recipe #195545 as pictured for lovely presentation. Enjoy :).
Nutrition Facts : Calories 692, Fat 38.8, SaturatedFat 12.4, Cholesterol 146.8, Sodium 169.5, Carbohydrate 41.7, Fiber 3.1, Sugar 17.3, Protein 43.3
PORK CHOPS WITH CHERRY MUSTARD SAUCE
Pork pairs well with the sweet tartness of fruit, especially cherries. Here, fresh cherries add fullness of flavor and texture to a savory white wine sauce slightly thickened with a bit of tangy Dijon mustard. If you can't find fresh cherries, dried will do, making this recipe a favorite for any season.
Provided by Dancer
Categories Cherries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium-high heat.
- Lightly season pork chops with salt and pepper, then, two to four at a time, depending on the size of your skillet, brown well on each side, removing to warm oven.
- Deglaze the skillet with the wine, scraping up brown bits, reduce heat to medium and stir in the mustard, then add the cherries.
- Season to taste with salt and pepper.
- When the sauce begins to bubble, add all the pork chops back into the skillet, spooning sauce over them to coat, cover and reduce heat to medium low.
- Cook over medium low about 5 minutes, then rearrange chops so those on the bottom are now on the top, and spoon sauce over.
- Cover and cook an additional 5 minutes or more, until chops are cooked through, but still very slightly pink inside (test by prying into the thickest part of one chop with a knife point).
- Remove chops to serving platter or individual plates.
- Melt butter (optional) into remaining sauce in skillet, heat and spoon over chops.
Nutrition Facts : Calories 593.1, Fat 35.3, SaturatedFat 10.8, Cholesterol 150.1, Sodium 151.5, Carbohydrate 10.7, Fiber 1.2, Sugar 7.9, Protein 45.8
SLOW-COOKED CHERRY PORK CHOPS
I mixed and matched several recipes to come up with this one. I'm always happy to adapt recipes for my slow cooker. It's so easy to prepare a meal that way. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides. Season with salt and pepper., In a 3-qt. slow cooker, combine pie filling, lemon juice, bouillon and mace. Add pork chops. Cover and cook on low until meat is no longer pink, 3-4 hours. Serve with additional pie filling if desired.
Nutrition Facts : Calories 371 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 203mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
PORK CHOPS IN CHERRY-PEPPER SAUCE
You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."
Provided by Sam Sifton
Categories easy, meat, one pot, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
- When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
GRILLED PORK CHOPS WITH SOUR CHERRY SAUCE
Categories Fruit Pork Backyard BBQ Cherry Summer Grill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 11
Steps:
- In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze. Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup. Add the broth and the cherries and simmer the sauce for 5 minutes. Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes. Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.
- Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through. Transfer the pork chops to a platter and spoon the sauce over them.
PORK CHOPS WITH APPLES AND STUFFING
Apples and stuffing mix provides a wonderful addition to these pork chops - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.
- In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.
- Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 minutes longer or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Sprinkle with parsley. To serve, lift pork chops with stuffing to serving plates; serve apples on the side.
Nutrition Facts : Calories 520, Carbohydrate 48 g, Cholesterol 120 mg, Fiber 3 g, Protein 38 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 23 g, TransFat 0 g
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