I love combining sweet fruits and savory meats and herbs. This is an easy way to do that and put this summer’s cherries to good use.
- Boneless Pork Chops, 4 to 6
- Cherries, about a cup when pitted and chopped
- Shallots, 2
- Port or other sweetish red wine, 1 cup
- White Balsamic Vinegar, 2 tablespoons
- Thyme Springs, 3 or 4
- Butter, 3 or 4 tablespoons
Pit and coarsely chop the cherries.
Slice the shallots.
Melt the butter in a large saute pan over medium high heat. When it’s just beginning to bubble and brown, add the pork chops and season with salt and pepper. Once they’re browning nicely and are easy to turn, flip them over and brown the other side. Remove them to a platter and set them aside for now.
Add the shallots to the pan and cook them until they start to soften and brown.
Add the cherries and wine.
Throw in the thyme sprigs, or just use dried thyme.
Return the pork to the pan and continue cooking until it’s done, coating it with the cherry mixture and turning it once or twice.
Remove the pork. If needed, let the cherry and wine mixture simmer for a bit, until it’s thickened. Stir in the vinegar.
Spoon the cherries over the pork, garnish with fresh cherries and thyme if you like, and enjoy!