PORK CHOPS WITH BRANDIED CHERRIES
Pork and fruit is a classic combination, and for good reason: The sweetness and tang of the fruit softens the gamy richness of the meat. Here, a pan sauce of ripe summer cherries seasoned with a little brandy and fresh thyme adds verve and complexity to seared pork chops, while garam masala and allspice add heady, aromatic notes. You can use either sour or sweet cherries, as long as you balance the flavors at the end. Sweet ones will need a touch of vinegar for acidity, while sour cherries may need a drizzle of honey. Do take the time to get a good, dark sear on the meat before making the sauce. Those browned bits on the bottom of the pan are the flavor backbone of the sauce. The darker the color, the deeper the sauce.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine salt, garam masala, pepper and allspice in a small bowl. Rub mixture all over pork chops, covering their entire surface. Let chops rest for 15 to 30 minutes at room temperature, or up to 24 hours, covered, in the refrigerator.
- Heat a 10-inch skillet at medium-high. Add oil. Sear pork chops until brown, about 2 to 3 minutes per side. Add garlic to pan, then sear the fatty edges of the chops, using tongs to hold them up, for about 30 seconds to 1 minute each. (Flip the garlic after it browns on one side.) If the pan starts to smoke at any point, lower the heat. Transfer the pork to a plate, and spoon off all but a thin layer of fat from pan. (Leave garlic in the pan.)
- Add brandy to pan, let it simmer until the alcohol burns off (about 30 seconds), then add cherries, thyme and 2 tablespoons water. Let simmer for 1 minute.
- Move cherries to the sides of the pan and return pork chops to the center so they can make contact with the metal. Cover pan and cook over low heat for about 7 minutes, until meat reaches 130 to 135 degrees on an instant-read thermometer. (Its temperature will rise as it rests.) Transfer the pork to a cutting board and let rest for 5 minutes.
- Meanwhile, add butter and vinegar or honey to the pan, stirring until butter melts and coats the cherries. Taste and add more honey or vinegar, and salt as needed. Serve pork with cherries and more thyme on top.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 22 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 7 grams, Sodium 744 milligrams, Sugar 7 grams, TransFat 0 grams
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Bhima Bhattarai
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved it.
Laura Aziz
[email protected]5 stars! This dish is a winner!
Asraf Uddin
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make pork chop dish.
NanaGhost
[email protected]Overall, this was a great dish! The pork chops were juicy and flavorful, and the sauce was rich and decadent.
Hiral Shavdia
[email protected]I followed the recipe exactly, but my pork chops didn't come out as tender as I would have liked.
Christina Briones
[email protected]This recipe is a keeper! I will definitely be making it again.
Ariel
[email protected]The pork chops were a bit dry, but the sauce was delicious.
Brinder Dugala
[email protected]Easy to follow recipe and the pork chops were cooked perfectly.
Anderson Smith
[email protected]I was skeptical about the cherry-brandy sauce, but it turned out to be a match made in heaven with the pork chops.
Shahbaz Saleem
[email protected]This pork chop dish with brandied cherries was an absolute delight! The combination of sweet and savory flavors was perfectly balanced, and the pork chops were cooked to perfection.