Pork Chops in Cherry Sauce

Since we’re back to winter weather here, I’m in the mood for richer, meaty meals again.  The dried cherries and port give this sauce a sweet flavor while the balsamic vinegar adds just a little bit of tang for contrast.  This is a variation of a William Sonoma recipe that is very easy and can be on the table in 1/2 hour, however if your husband happens to forget to tell you that he’s working late you can just let this simmer in the oven with a cover almost forever and the pork just gets more & more tender.

Pork Chops with Cherry Sauce 

2     Thick cut boneless pork chops
2     Teaspoons minced rosemary
4     Tablespoons butter
2     Shallots, thinly sliced
1     Cup chicken broth
1/2  Cup Port wine
2     Tablespoons balsamic vinegar
1/2   Cup dried cherries
Salt & pepper to taste

Press minced rosemary into each pork chop, both sides.  Season with salt & pepper (if you brine your chops first, I’d suggest leaving off the salt).  Melt 2 TBL of the butter in a heavy skillet, add chops to sear until golden brown on both sides.  Transfer to a baking dish (something like a Corningware w/glass top is perfect).

Add remaining 2 TBL of butter to the skillet over medium heat.  Saute the shallots until soft, lightly brown.  Stir in the chicken broth scraping up the browned bits then add in port, vinegar, and cherries.  Simmer to combine the ingredients then pour over the pork chops in baking dish.  Bake for about 30 minutes or until your husband/wife gets home.  I’ve also tried this sauce on steaks which worked out very well.