Something you may not know about pork is that it pairs incredibly well with most fruits, especially stone fruits. Stone fruits are fruits with pits in the center which include peaches, nectarines, plums, apricots, and cherries.
The recipe below features the tangy sweetness of cherries and the slight acidic sweetness of balsamic vinegar in a sauce that is used to top the pork chops. When you bite into this dish it will be like a well executed dance, except it’s taking place in your mouth.
Ingredients
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2 5-ounce boneless pork chops (each about 1 inch thick)
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1/3 cup bottled balsamic vinaigrette
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1 tablespoon butter
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1/2 large shallot, thinly sliced
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1/3 cup canned low-salt chicken broth
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1/4 cup frozen cherries (about 1 1/2 ounces)
Instructions
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Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes.
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Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.
We hope you enjoy these pork chops, be sure to let us know what you think if you decide to make them.
Recipe source: Epicurious
Photo source: Sweet Paul Magazine
