Pork Chops in Sour Cherry Sauce are tender, juicy chops in a tangy and luxurious sauce that includes port wine.
Pork Chops in Sour Cherry Sauce
by Sue Lau | Palatable Pastime
8.3.14
Usually this Russian dish is made with pork tenderloin, but I have made it with chops for ease in the American kitchen on a weeknight, when you want something a little special but just don’t have the time.
The chops cook up quick, and it is important that you do not overcook them, or they will magically become shoe leather. I cooked these to 160F and they were fully cooked but still juicy inside. You could opt to cook them a little less if you are okay with pink pork (I know some of you are not) but certainly do not cook them any more.
Pork Chops in Sour Cherry Sauce
Ingredients:
- 4 pork chops
- salt and black pepper
- 1 (14.5 ounce) can red tart pitted cherries in juice
- 1 cup ruby port wine
- 1/4 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon ground coriander
- 1 teaspoon dry mustard
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 2 tablespoons sour cream
Method:
- Pat chops dry; season with salt and black pepper and set aside.
- Drain the juice from the can of cherries into a small saucepan.
- Add the ruby port, balsamic vinegar, sugar, coriander, and mustard. Simmer until reduced by about half.
- Stir cornstarch with a small amount of water until smooth and then stir that into the sauce; bring to a boil and boil one minute, then remove from heat and stir in the butter and sour cream. Stir cherries into sauce.
- Heat olive oil in a large skillet and pan fry the chops on both sides until browned and the internal temperature is 160F on an instant-read thermometer.
- Serve chops with sauce over.
Recipe from: palatablepastime.com
You might also like:
Fig-Glazed Bacon Wrapped Grilled Pork Tenderloin
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