Pork Chops in Warm Cherry Sauce
The rich, savory sauce makes this an elegant dish.
PREP TIME :
- 4 bone-in center-cut pork chops (about 5 oz each)
- ¼ tsp salt
- ⅛ 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)
- Trim visible fat from pork chops. Sprinkle with salt and pepper.
- 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.
- Over medium heat, add remaining ½ teaspoon of oil and diced onion. Cook and stir until onion softens, about 5 minutes.
- Add red wine. Cook and stir 1 minute to loosen the flavorful brown bits and mix them into the sauce.
- Add tarragon and cherries. Cook and stir 1 minute to blend.
- 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).
- Serve immediately.
Tip: Try serving over a whole grain such as Kasha With Bell Pepper Confetti and Cinnamon-Glazed Baby Carrots.
Nutrition (per serving):
Calories 374, Total fat 7 g, Saturated fat 2 g, Cholesterol 98 mg, Sodium 237 mg, Total fiber 4 g, Protein 34 g, Carbohydrates 31 g, Potassium 655 mg.