Week 33 :: Meal Time -- Cherry Glazed Pork Chops

Meal Time:

So, I don't really like cherries, but this recipe is delicious!! We went to the Shorebreak Hotel in Huntington Beach California for our Honeymoon last year and I have been craving the Cider Brined Pork Chop that I was served at the Zimzala. This was their fancy pork chop, and it literally looked just like the picture and tasted even better!! So this was my inspiration for our meal, even thought it was not quite the same thing.

Sour Cherry Sauce Glazed Pork Chops

Pork chops with cherry sauce

2 Tbsp vegetable oil

4 pork chops

Rub:

salt and pepper to taste

crushed dry thyme and parsley

1/4 C (4Tbsp) Butter

3 small shallots minced

18-20 oz. of Cherry preserves or filling

2 Tablespoons red cooking wine

1 1/2 Tablespoons Apple Cider Vinegar

1/4 cup beef or chicken broth

1/2 tsp Cinnamon

1/4 tsp dried rosemary leaves or parsley

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, and register 145 degrees F (63 degrees C) on a meat thermometer, about 20 minutes.
3. Or just grill the porkchops
4. While the pork chops are baking, melt the butter in the same skillet over medium heat, and stir in the shallot and cherries.
5.  Cook until the shallot has begun to soften, about 2 minutes. 
6. Stir in the red wine and apple cider vinegar and broth, and bring to a simmer. 
7. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.

ENJOY!!