I don’t prepare pork chops very often. I am a big fan of pork tenderloin, but for some reason I avoid pork chops in the grocery store. As part of my new recipe a week resolution, I thought I would give pork chops another chance.
It is surprising that we don’t eat more pork, considering the amount of bacon that we consume 😉
I took down one of my cook books from America’s Test Kitchen , because I figured if any cookbook would win me over on pork chops, it would be ATK.
As soon as I saw the title for this recipe, I knew it would be a winner. When you start out with ingredients like port and cherries you know it is going to be good.
I have to admit, part of the reason I selected this recipe was because I had port and dried cherries in the pantry. It is a nice surprise to stumble onto a new recipe when you already have most of the ingredients.
I have never cooked with port before. Don’t get me wrong, I have enjoyed it on numerous occasions, but I have never thought to cook with it. I have been missing out as this dish was delicious! After making this meal, two realizations came to light:
- I will make this meal again.
- I will look for more recipes that use Port.
The rich flavours of port, cherries and rosemary transformed this ordinary piece of pork into an exquisite meal.
On a side note – we had leftover sauce, and served it the next day with grilled chicken – it was scrumptious 🙂
Adapted from Healthy Family Cookbook America’s Test Kitchen
- 3 boneless pork chops
- Salt & Pepper to taste
- 2 tsp vegetable oil
- 1 large shallot, minced
- 1 1/2 cups chicken broth
- 1/2 cup ruby port
- 1/2 cup dried cherries
- 2 tbsp whole milk
- 1 tsp cornstarch
- 2 tsp minced fresh rosemary
- Pat the pork chops dry with paper towels and season with salt & pepper. Heat the oil in skillet over medium-high heat until just smoking. Brown the chops well on the first side, about 3 minutes.
- Flip the chops over, reduce the heat to medium, and continue to cook until the chops register 140-145 degrees on an instant read thermometer, about 5-8 minutes longer. Transfer the pork chops to a platter, tent loosely with foil, and let rest while making the sauce.
- Add the shallot to the fat left in the skillet and cook over medium heat until softened, about 2 minutes. Stir in the broth, port and cherries, scraping up any browned bits. Bring to a simmer and cook until reduced to 3/4 cup, about 5 minutes.
- Add any accumulated meat juice. Whisk the milk and cornstarch together, then whisk the mixture into the simmering sauce and cook until the sauce has thickened, about 1 minute. Off the heat, stir in the rosemary and season with salt & pepper. Spoon the sauce over the pork and serve.
- Absolutely Delicious!