This delightful dish features boneless pork loin chops pan-seared to perfection and finished in a vibrant cherry sauce. The natural sweetness of dark sweet cherries pairs beautifully with the savory richness of the pork, enhanced by notes of thyme, red wine vinegar, and a hint of brown sugar. The sauce thickens into a glossy glaze that coats each bite, while the accompanying green beans add a fresh, crisp texture and earthy balance. It’s an elegant yet simple weeknight dinner that feels special enough for guests but easy enough for a Tuesday. The combination of fruit and meat creates a complex flavor profile that is both comforting and sophisticated. Perfectly portioned for a family of four, this recipe brings a touch of rustic charm to your table without requiring hard-to-find ingredients or hours in the kitchen.
Cherry Pork Chops – Gh_9405
Description
This delightful dish features boneless pork loin chops pan-seared to perfection and finished in a vibrant cherry sauce. The natural sweetness of dark sweet cherries pairs beautifully with the savory richness of the pork, enhanced by notes of thyme, red wine vinegar, and a hint of brown sugar. The sauce thickens into a glossy glaze that coats each bite, while the accompanying green beans add a fresh, crisp texture and earthy balance. It&# 226;ÂÂs an elegant yet simple weeknight dinner that feels special enough for guests but easy enough for a Tuesday. The combination of fruit and meat creates a complex flavor profile that is both comforting and sophisticated. Perfectly portioned for a family of four, this recipe brings a touch of rustic charm to your table without requiring hard-to-find ingredients or hours in the kitchen.Ingredients
Directions
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Trim the ends from the green beans.
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In a 3-quart saucepan over high heat, add 1 tablespoon of salad oil and the green beans.
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Cook the green beans, stirring frequently, until they begin to brown slightly.
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Add 1/2 cup of water to the saucepan and bring to a boil.
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Reduce heat to low, cover, and simmer until the beans are tender, about 3 minutes.
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Drain the green beans and transfer them to a large warm platter; keep covered and warm.
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Remove pits from the cherries and cut each cherry in half.
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In a small cup, combine coarsely ground black pepper, dried thyme leaves, and 1 teaspoon of salt.
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Rub the pork loin chops evenly with the herb and spice mixture.
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In a nonstick 12-inch skillet over medium-high heat, add 1 tablespoon of salad oil.
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Cook the pork chops for about 10 minutes, turning once halfway through, until slightly pink in the center and juices run clear.
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Transfer the cooked pork chops to a plate and keep warm.
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In a measuring cup, whisk together cherry juice, brown sugar, red wine vinegar, cornstarch, beef-flavor instant bouillon, and 1/4 cup of water.
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Pour the cherry juice mixture and the halved cherries into the skillet with the pork drippings.
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Bring the sauce to a boil over high heat.
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Reduce heat to low and simmer for 3 minutes to blend the flavors and thicken the sauce.
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Spoon the warm cherry sauce over the pork chops and serve alongside the green beans.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 26.4kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5.1mg1%
- Total Carbohydrate 6.0g2%
- Dietary Fiber 2.3g10%
- Sugars 2.8g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
