Pork Chops with Cherry Sauce have to be the perfect summer entree. The chops are tender and juicy (thanks to a brine), and the sauce is the perfect combination of tart cherries and sweet heat. Yeah, there’s a touch of jalapeno. If that’s not your thing, feel free to leave it out.
Pork Chops with Cherry Sauce
We love these chops grilled, coz really, who doesn’t love that even a whiff of smoke adds such flavor, but I’ve given stove to oven instructions, too.
About Pork Chops with Cherry Sauce:
Let’s face it, everyday old pork chops can get boring fast. Here the sweet, tart cherry sauce with it’s hint of heat plays so well with the juicy, tender pork and each bite begs for the next to be taken. You might notice that while the recipe is for 4 pork chops, only three are shown. I just couldn’t wait!
This is a pretty easy meal to make, even on a weekday, but it’s so beautiful (and seems a little indulgent) with the thick pork chops, it’s perfect to mark an occasion like a birthday. Think of it, too, if you’re having guests over; it’s easy enough to increase for more people and no-one will ever guess that it comes in at a budget.
I know that pork and apples are a more expected pairing ( I have some recipes here on my site, along with pork chops and peaches, and one with pineapple so feel free to explore), but pork with cherries takes flavor to a whole new level.
Hints for Making Pork Chops with Cherry Sauce:
I have a preference for bone-in chops; I think they’re more flavorful and remain juicier, but can be harder to find and sometimes pricier, especially if the recipe uses thick chops like this one does.
Either way, with today’s leaner pork, brining is going to make a huge difference in how juicy and tender these chops are. Brining for a short amount of time helps, but plan and go longer if you can. I use My Favorite Pork Chop Brine.
Noticed the pork chops are cooked with no additional seasoning; they already pick up so much flavor from the brine, nothing else is needed.
There are advantages to both grilling and cooking indoors. Grilling adds an appealing smokiness and beautiful char marks. Pan searing and then tossing in the oven gives a skillet full of fond (everything left behind when the chops are seared) that deepens the sauce.
Pork Chops with Cherry Sauce – fresh off the grill.
Serve With:
This is a perfect meat and potatoes meal, so go with your favorites. I love this with my Baked Potato Wedges and maybe a side of Oven Roasted Broccoli.
For a more elegant touch, serve with a simple green salad, Oven Roasted Tiny Potatoes and a green vegetable. These Green Beans with Bleu Cheese go so well with the Cherry Sauce.
Leftover Pork Chops with Cherry Sauce:
- Store the pork chops tightly wrapped in the refrigerator with the sauce in a separate container, for three to four days.
- For best results, place pork chops in a casserole just large enouth to fit. Add a tablespoon of water per pork chop. Tightly cover, place in preheatd 325 degrees F. oven for about 30 minutes.
- Consider, instead, reworking the pork chops by thinly slicing them and adding them to other dishes (towards the end) to heat through. This would work well in a stir fry, for instance. Consider slicing and steaming in a saucepan with a little water or broth until easily shredded, then adding your fave barbecue sauce and serving on buns.
Other Pork Chop Recipes You Might Like:
Sticky Glazed Pork Chops with Peaches
Grilled Hawaiian Pineapple Pork Chops
Pork Chops with Plum Compote & Grilled Plums
Sticky Glazed Pork Chops with Peaches
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Pork Chops:
Thicker-cut pork chops are often pricy at the grocery; bone-in can be hard to find.
- Pick up boneless pork loin on the cheap, slice to your specifications. Freeze in package sizes that make sense for your family. Great prices are in the fall and often buyers’ clubs have great prices in the weeks leading up to Christmas.
- Be wary of “deals” where chops are sold so many for a set price. Do the math and figure out price per pound.
- Check the package weight: Convert to ounces (16 ounces per pound). Divide the price by that number, then multiply by 16.
Cherries:
Different varieties of Cherries come in season from late spring through August, with peak season being June and July. This is when it’s most cost-effective to buy.
- At the grocery, look for sales and be open to different varieties as they come into season. If bagged, unless sealed, you are not required to buy the full amount. Discount stores have great pricing.
- Large markets, especially “ethnic” markets, will have great pricing, often beating out grocery sale prices and farmers’ markets.
- Storing Cherries (thanks to Serious Eats). Try to buy with stems, keep cool from store to home. First, remove damaged cherries, then refrigerate unwashed, in a single layer in an uncovered container.
Jalapenos:
While rarely on sale, one or two won’t break the bank. They’re likely to be cheaper and better quality during late summer months.
- Packages are dirt cheap at discount stores and pricing should be great at most markets. Extras can be pickled, roasted and frozen after removing skins and seeds, or frozen as is after removing seeds. The last will be very soft when thawed.
- Store in the fridge in the crisper drawer. Keep in original package if it’s perforated celophane, or transfer to paper bag or a ziploc that’s been modified with several holes.
Pork Chops with Cherry Sauce – there’s a hint of heat from Jalapeno
pork chops with cherry sauce
- Prep Time: 10 minutes + brine
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main dish pork
- Method: Grilled
- 4 pork loin chops, preferably bone-in and at least 1 inch thick, brined
- 1 tablespoon oil
- 1/2 small onion, finely diced
- 1 medium jalapeno. finely diced (about 2 teaspoons)
- 1 clove garlic, minced
- 3/4 cup fresh cherries, pitted and halved
- 1/2 cup chicken broth (may use wine if preferred)
- 2 tablespoons agave (substitute honey)
- 1 teaspoon salt
- up to 3/4 teaspoon cracked black pepper
- 1 1/2 tablespoons butter, in three or four small pieces
- Garnish: finely sliced chives
For the Chops:
Bring the chops to room temperature and pat dry before grilling.
Set up grill for two zone fire: Preheat one side of a charcoal or gas grill to medium high. Add the pork chops on the hottest area, searing on each side until well marked, three to four minutes. for three to four minutes per side.
Place on the cool side, cover, and cook for several minutes. When finished, the pork should be just firm to the touch, and a thermometer should read 140 degrees when placed in the thickest part. Temperature will continue to rise as the pork rests.
For other degrees of doneness, refer to the chart. Note that temperatures in the chart do not allow for carryover cooking; remove five degrees sooner than desired temperature.
Transfer pork chops to a plate and loosely cover with foil.
For the Sauce:
Heat oil in a medium saucepan over medium-high heat. Add the onion and jalapeno and cook until softened. Add the garlic and stir until fragrant.
Add the cherries, broth, agave, and salt, along with any juices accumulated from the pork chops. Cook, stirring occasionally, until the liquid reduces and a thin syrup is formed, about five minutes. Remove from heat and add butter, a bit at a time, stirring after each addition until incorporated. Add cracked black pepper to taste. Serve sauce with the pork chops.
To finish:
Serve pork chops with Cherry Sauce. Garnish with finely sliced chives.
To use Stovetop and Oven:
Preheat oven to 350 degrees F. Heat a large skillet (not nonstick) over medium-high heat. Add two tablespoons oil. Sear chops until they are golden brown, turn and sear the second side. Remove to an oven-proof pan and cook to desired temperature. (See above).
In the meantime, using the original skillet, proceed with the sauce recipe. If needed add a little additional oil before sauteing the onion/jalapeno mixture.
Hi Frugal Friends! I hope you enjoy this fabulous Pork Chops with Cherry Sauce – it’s so perfect for summer when the cherries come in! If you’ve ever bought a bag and can’t seem to eat them fast enough, this recipe, and recipes like, it are a perfect save! Take care and thanks for visiting.
Mollie
