Pork and cherries are a great way to enjoy all those summer cherries. Enjoy this recipe before the short fresh cherry season ends!
2 tablespoons vegetable oil.
4 (8 ounce) bone-in pork chops
Salt and pepper
¼ cup butter
¾ cup sliced shallots
1 ½ cups fresh cherries, pitted and halved
2 tablespoons red wine
¼ cup beef broth
¼ teaspoon dried rosemary leaves, crumbled
Broccoli raab ( in season)
a) Preheat oven to 350⁰ F. Line a baking sheet with aluminum foil.
b) Heat the vegetable oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, then brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake until the pork chops are no longer pink in the center, and register 145⁰ F on a meat thermometer, about 20 minutes.
c) While the pork chops finishing baking, melt the butter in the same skillet over medium heat, stir the shallot and cherries. Cook until the shallots begun to soften, add red wine and beef broth and bring to simmer. Season to taste with salt and pepper before pouring over the pork chops to serve.
d) Serve with steamed broccoli raab and garlic mashed potatoes.
Pairing recommendation- 2013 Treasure Cellars Pinot Noir, Sonoma Mountain.