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Prep time
30 minutes
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Cook time
1 hour
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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
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Ingredients
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2
Bone-in porkchops
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1/3 cup
Balsamic Vinegar
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4 tablespoons
Balsamic Vinegar, kept aside
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2 teaspoons
Butter
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2
Shallots, thinly sliced
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1/3 cup
Low-salt chicken broth
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1 cup
Fresh tart cherries, pitted
Directions
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Coat pork in vinaigrette and allow to rest. Minimum 10 minutes up to 1 hour.
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In a pan melt 1 tbsp of butter over medium high heat.
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Sauté pork until brown, about 3 minutes per side. Set pork aside, covered.
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Add remaining butter to pan and melt. Add sliced shallots and sauté until lightly golden.
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Add stock, pitted cherries and the remaining marinade to the onions. Deglaze pan and bring contents to a boil. Reduce heat to a simmer.
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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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