International
Pork Chops In Warm Cherry Sauce
the rich, savory sauce makes this an elegant dish
Gather
Ingredients
- 4 bone-in center-cut pork chops (about 5 oz each)
- ¼ tsp salt
- 1/8 tsp ground black pepper
- 2 tsp olive oil, divided into 1½ tsp and ½ tsp portions
- 1 C onion, diced
- 1 C dry red wine
- 1 tsp dried tarragon
- 1 C dried cherries, either sweet Bing or tart (or substitute another dried fruit such as raisins, figs, or prunes)
Make it
Method
- 1
Trim visible fat from pork chops. Sprinkle with salt and pepper.
- 2
In a large nonstick pan, warm 1½ teaspoons of oil over high heat. When pan is hot, brown chops on both sides, about 2 minutes per side. Remove chops from pan. Set aside.
- 3
Over medium heat, add remaining ½ teaspoon of oil and diced onion. Cook and stir until onion softens, about 5 minutes.
- 4
Add red wine. Cook and stir 1 minute to loosen the flavorful brown bits and mix them into the sauce.
- 5
Add tarragon and cherries. Cook and stir 1 minute to blend.
- 6
Return pork chops and any juices to pan. Cover. Simmer 9 minutes to thicken sauce and until pork chops are fully cooked (to a minimum internal temperature of 160 °F).
- 7
Serve immediately.
- 8
Tip: Try serving over a whole grain such as Kasha With Bell Pepper Confetti and Cinnamon-Glazed Baby Carrots .
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.