My mom HATES any kind of fruit pared with meat, so growing up, the thought always disgusted me as well. As I’ve gotten older, I’ve started to be more intrigued by the combination and have set out to try some savory dishes that incorporate fruit as well. I bookmarked this recipe awhile ago knowing the husband would probably love it, and I finally got around to making it, thanks to the dried cherries I had leftover from my planned Christmas baking that never happened.
If I didn’t enjoy the meat/fruit combo before, I certainly do now! This was phenomenal – quick, easy, and very tasty. I had it on the table in about 15 minutes. Absolute perfection. The only change I made was using lean pork chops instead of the pork tenderloin because that’s what I had on hand.
Pork Chops with Cherry Sauce
4 boneless pork chops, trimmed of all visible fat
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries
Season the pork chops with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork chops and serve.