Boneless Pork Chops Smothered in Cherry Sauce
Boneless pork chops baked to a crisp and smothered in a balsamic cherry sauce.
Servings 4 People
Calories 163kcal
Cost $15
Ingredients
- 4 Boneless Pork Loin Chops, 1" thick or more
- 2 tsp salt
- 2 tsp Chili Powder
- 2 tsp minced garlic
- ¼ tsp Ground Cumin
Cherry Sauce
- 2 tbsp Butter
- 2 tbsp Minced Shallots or Red Onion
- 2 cup Cherries, pitted
- 1 cup Dry Red Wine
- 2 tbsp High Quality Balsamic Vinegar
- ¼ tsp Dried Thyme
- Salt, to taste
- 1 tsp Tapioca Starch or Corn Starch Optional
Instructions
- In a small bowl, combine the salt, chili powder, garlic and cumin until a paste is formed.
- Pat the pork chops dry and rub them with the paste. Set aside.
- Heat a large cast iron skillet to medium high heat. Sear the pork chops for 2-3 minutes per side.
- Reduce the temperature to medium and cook until the middle is slightly pink (about 135℉).
- Remove the pork chops from the skillet and set aside (covered) to rest.
- Turn the temperature back up to medium high.
- Add the butter to the skillet and let melt until foamy.
- Add the shallots and cook for 2-3 minutes.
- Add the cherries, wine, vinegar and thyme and stir until combined.
- Let the cherries reduce and cook for about 5-6 minutes.
- For a thicker sauce, add 1 teaspoon of tapioca starch or corn starch.
- Taste and add salt as needed.
- Return the pork chops to the pan and smother with the cherry sauce.
- Serve immediately.
Nutrition
Calories: 163kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1227mg | Potassium: 209mg | Fiber: 2g | Sugar: 11g | Vitamin A: 520IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg
