epicurious4.8
Rosemary and Dried Cherry Pork Chops
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
👥 2 Servings⏱️ Prep & Cook: 45 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
Combine ⅓ cup dried tart cherries and ½ cup hot water in a small bowl. Let sit to rehydrate while you cook the pork.
2
Pat two 1"–1¼"-thick bone-in pork chops (10–12 oz. each) dry with paper towels. Season generously on both sides with kosher salt and freshly ground pepper. Sprinkle 3 Tbsp. all-purpose flour evenly over both sides of each chop; press in gently to coat lightly.
1"–1¼"-thick bone-in pork chops (10–12 oz. each)2Kosher salt, freshly ground pepper. all-purpose flour3 Tbsp
3
Heat 2 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Shake off any excess flour and cook pork chops until deep golden brown underneath, about ⏱️ 5 minutes. Turn and cook until deep golden brown on other side and an instant-read thermometer inserted into the thickest part registers 135°, about ⏱️ 2 minutes, depending on thickness of chops. Transfer to a plate. Let pan cool slightly.
. extra-virgin olive oil2 Tbsp
4
Combine 1 large shallot, thinly sliced, and 2 Tbsp. unsalted butter in same pan and cook over medium heat, stirring often, until shallot is softened, about ⏱️ 2 minutes. Add 2 cups low-sodium chicken broth, 2 Tbsp. Dijon mustard, 1 Tbsp. balsamic vinegar, and reserved cherries with their liquid. Cook, stirring constantly, until slightly reduced, about ⏱️ 5 minutes. Add 2 sprigs rosemary and cook, stirring often, until sauce thickens further and is homogeneous, about ⏱️ 5 minutes. Remove from heat, add remaining 2 Tbsp. unsalted butter, and vigorously stir to combine. Taste sauce and season with salt and pepper.
large shallot, thinly sliced1. unsalted butter, divided4 Tbsplow-sodium chicken broth2 cups. Dijon mustard2 Tbsp. balsamic vinegar1 Tbsp
5
To serve, nestle pork chops back into sauce in pan and spoon some sauce over.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...