Reverse Seared Pork Chops with Cherry Pan Sauce

Perfectly balancing sweet and savory flavors, a rich cherry pan sauce complements these succulent reverse-seared pork chops. This dish is delightful and ideal for a special evening meal.

Ingredients:

2 thick-cut bone-in pork chops
Salt and pepper to taste
1 tablespoon olive oil
1 cup fresh or frozen cherries, pitted and halved
1/4 cup red wine
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 cup chicken broth
2 cloves garlic, minced
1 shallot, finely chopped
2 tablespoons butter
Fresh thyme leaves for garnish

Instructions:

Set the oven temperature to 275F/135C

On both sides, liberally season the pork chops with salt and pepper

Heat the olive oil in a skillet that is oven-safe over medium-high heat

Sear the pork chops until they are nicely browned, about two to three minutes per side

Place the skillet in the oven that has been preheated, and cook the pork chops for 25 to 30 minutes, or until the internal temperature reaches 145F 63C

Check the doneness of the meat with a meat thermometer

After taking the pork chops out of the oven, place them on a plate and cover them loosely with foil

Add the shallot and garlic to the same skillet

Saut for two to three minutes, or until aromatic

When the cherries begin to soften, add them and cook for a further two to three minutes

In order to deglaze the skillet, scrape down the bottom and add the red wine and balsamic vinegar

Simmer for two to three minutes, or until the liquid has reduced by half

Add the chicken broth and honey and stir

Simmer until the sauce slightly thickens, about 5 more minutes

After taking the skillet off of the burner, whisk in the butter until a smooth, glossy sauce forms

Return the seared pork chops with the cherry pan sauce to the skillet

After spooning the sauce over the chops, give them a minute to warm through

Serve hot and garnish with fresh thyme leaves

Savor your mouthwatering Cherry Pan Sauce with Reverse Seared Pork Chops

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