Santa Margherita's Pork with Tart Balsamic Cherries

October 12, 2018
0 Ratings
Photo by Santa Margherita
  • Prep time 30 minutes
  • Cook time 1 hour
  • Serves 2
Author Notes

Paired best with Santa Margherita's Chianti Classico Riserva - this ruby colored wine, in particular, makes a perfect pairing with game meat through its vigorous tannins and fresh acidity, followed by an aroma of forest fruits and sweet spice against a backdrop of herbs and autumn leaves. —tastytots17

What You'll Need
  • 2 Bone-in porkchops
  • 1/3 cup Balsamic Vinegar
  • 4 tablespoons Balsamic Vinegar, kept aside
  • 2 teaspoons Butter
  • 2 Shallots, thinly sliced
  • 1/3 cup Low-salt chicken broth
  • 1 cup Fresh tart cherries, pitted
  1. Coat pork in vinaigrette and allow to rest. Minimum 10 minutes up to 1 hour.
  2. In a pan melt 1 tbsp of butter over medium high heat.
  3. Sauté pork until brown, about 3 minutes per side. Set pork aside, covered.
  4. Add remaining butter to pan and melt. Add sliced shallots and sauté until lightly golden.
  5. Add stock, pitted cherries and the remaining marinade to the onions. Deglaze pan and bring contents to a boil. Reduce heat to a simmer.
  6. Add pork to the pan and simmer until cooked through - about 2 minutes per side. Check temp for doneness. Plate the pork chops and spoon sauce over to serve. Note: If using sweet cherries - Taste test the sauce prior to adding pork and add extra balsamic vinegar to taste.

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