Pork Chops in Sour Cherry Sauce

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

Pork Chops in Sour Cherry Sauce
by Sue Lau | Palatable Pastime

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

  • Servings: 4
  • Difficulty: easy
  • Print

Pork Chops in Sour Cherry Sauce

  • 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


  1. Pat chops dry; season with salt and black pepper and set aside.
  2. Drain the juice from the can of cherries into a small saucepan.
  3. Add the ruby port, balsamic vinegar, sugar, coriander, and mustard. Simmer until reduced by about half.
  4. 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.
  5. 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.
  6. Serve chops with sauce over.

Recipe from: palatablepastime.com

You might also like:

Fig-Glazed Bacon Wrapped Grilled Pork Tenderloin

Smothered Pork

Grilled Brined Pork Chops

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