Name: Pork Chops with Cherry Pan Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon vegetable oil; 4 bone-in center-cut pork chops, about 3/4-inch-thick and 8 to 9 ounces each; 2 teaspoons kosher salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon garlic powder; 2 cups pitted halved sweet cherries (fresh or frozen); 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried; 1/4 teaspoon kosher salt; 1 cup tawny Port wine; 2 tablespoons unsalted butter

Pork Chops with Cherry Pan Sauce

Simply seasoned bone-in chops are treated with an extra special thyme, Port wine and cherry pan sauce and are on the table start to finish in 45 minutes.

50 min total 15 min prep 35 min cook 4 240 cal

Instructions

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1 Sprinkle the pork chops on both sides with the salt, pepper, and garlic powder.
2 Heat the oil in a large skillet over medium to medium-high heat. Add the pork chops two at a time, so as to not crowd the pan, and cook until browned on the first side, 4 to 5 minutes. Flip pork chops over and cook on other side for 3 to 4 minutes more. Transfer to a tray or platter and cover with foil to keep warm. (You can also put them in a low oven if you wish.) Repeat with the remaining pork chops, adding more oil to the pan if dry.
3 Add the cherries, thyme, and salt to the pan and cook so they start to release their juices and soften, scraping up the stuck-on bits on the bottom of the pan, 3 to 4 minutes. Add the Port and let simmer until reduced by about half, 10 to 12 minutes. Stir in the butter until emulsified and the sauce is nice and glossy. Taste and adjust with more salt to taste.
4 Serve the pork chops with the sauce on the side for diners to spoon on their plates or over their chops. Enjoy!