Makes 4 servings
Pork takes to fruit like nobody’s business. Pork with peaches, pork with apples, pork with pears. And now pork with tart cherries! And if you don’t eat meat, serve the sauce over baked tofu or over rice as a side dish.
What You’ll Need
- chopping board and knife for onion
- saucepan (1.5 or 2 quart)
- baking sheet for chops
- spoon for stirring
- measuring cups and spoons
- 4 bone-in pork chops, 3/4 to 1-inch thick
- oil, salt, and pepper for chops
- 1/2 large onion, minced
- 1 Tbsp butter
- 1 cup chicken stock
- 1 Tbsp sherry vinegar
- 3/4 cup red wine
- 1 cup stemmed and pitted sour cherries, fresh or frozen (thawed if frozen)
- 1/4 cup sour cream or crème fraîche1
- salt and pepper to taste
How to Make the Pork Chops and Sauce
For the pork chops
- Preheat oven to 350°F (180°C)
- Pat chops dry, oil them, then season with salt and pepper.
- Place on a baking sheet and bake for 15 minutes.
- Turn chops over and bake for another 10-15 minutes (start checking temperature at 20 minutes; it should be around 145°F (63°C) before you remove them from the oven.
- While the pork is cooking, melt the butter in a saucepan over medium heat. Add the onions and saute until soft and translucent, but not browned, about 10 minutes.
- Add the chicken stock and sherry vinegar. Bring to a boil, then reduce heat to medium-high and reduce sauce by about half.
- Add the wine, bring to a boil again and reduce heat to medium-high. Cook until the sauce is reduced by half.
- Add the cherries (and any accumulated juices) and cook for 3-4 minutes.
- Remove from heat and add the sour cream or crème fraîche, mixing it in thoroughly.
- Divide sauce evenly over the pork chops.
For the sauce (can be made in advance)
If you make the sauce ahead of time, just reheat it over medium heat before spooning it over the pork chops.
Don’t eat pork? You can substitute cooked boneless, skinless chicken breasts for the pork.
1Sour cream will curdle if you add it while it’s on the heat. That is not a problem with crème fraîche.