Boneless Pork Chops Smothered in Cherry Sauce
Boneless pork chops baked to a crisp and smothered in a balsamic cherry sauce.
Boneless Pork Loin Chops
(1" thick or more)
(+ More for Sauce)
Shallots or Red Onion
Dry Red Wine
High Quality Balsamic Vinegar
Tapioca Starch or Corn Starch
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.
12" 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 degrees).
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.