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black cherry ×

Dinner American

4.4

1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2 Season pork chops with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat. Add pork chops; brown on both sides, about 2 minutes per side. Transfer pork chops to the prepared baking sheet.
3 Bake in the preheated oven until pork chops are no longer pink in centers. An instant-read thermometer inserted into centers, near but not touching bone, should read 145 degrees F (63 degrees C), about 20 minutes.
4 Meanwhile, melt butter in the same skillet over medium heat. Add cherries and shallots; cook until shallots begin to soften, about 2 minutes. Stir in beef broth and red wine; bring to a simmer. Season sauce with rosemary; simmer until reduced and thickened. Season sauce with salt and black pepper; serve over chops.

By almondjoy2807

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Dinner

3.0

1 Whisk together the vinegar, salt, garlic powder, basil, and red pepper flakes in a large glass or ceramic bowl. Add the pork chops and toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 6 hours to overnight.
2 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
3 While the grill heats, combine the cherries, water, and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves completely, 5 to 10 minutes.
4 Remove the pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.
5 Cook the pork chops on the preheated grill until no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
6 Drizzle the chutney over the pork chops; garnish with the mint.

By CheifChef

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