Sam Siftons Pork Chops In Cherry Pepper Sauce C H E W I N G T H E F A T Recipes

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PORK CHOPS WITH CHERRY PRESERVES SAUCE



Pork Chops With Cherry Preserves Sauce image

One of those recipes with lovely presentation that looks like it was 10 times harder to make than it was. Better if you use homemade or top-quality preserves.

Provided by little_wing

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 (4 ounce) boneless pork loin chops
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 cup cherry preserves
1 teaspoon balsamic vinegar

Steps:

  • Heat a large nonstick skillet over med-high heat.
  • Coat pan with cooking spray.
  • Sprinkle pork with half the salt and pepper.
  • Add pork to pan and cook 4-5 minutes on each side, or until browned and cooked through.
  • Remove and keep warm.
  • Add preserves, vinegar and remaining salt and pepper to pan.
  • Cook 30 seconds, scraping up browned bits from pan.
  • Serve sauce over pork.

PORK CHOPS WITH CHERRY SAUCE



Pork Chops With Cherry Sauce image

Cherries add a nice tartness to the pork chops in this recipe. Easy to fix, but can be elegantly served. This recipe serves 2, however certainly can be doubled, etc.

Provided by jonesies

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless pork loin chops, 1 inch thick
2 tablespoons vegetable oil
1/2 cup onion, chopped
1 cup reduced-sodium chicken broth
1/3 cup dried tart cherry
2 tablespoons orange marmalade
1 tablespoon balsamic vinegar
red pepper flakes, to taste

Steps:

  • Season pork chops with some salt and pepper to your liking. Heat oil in a large skillet on high heat. Add pork chops; brown well, about 3 minutes per side. Remove to plate.
  • Add onions to skillet; cook until tender, 3 to 5 minutes. Add chicken broth, dried cherries, orange marmalade, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half.
  • Reduce heat. Add pork chops to pan, cook 5 to 6 minutes, or until done. (cook pork chops longer on lower heat if thicker of have bone in them) Internal temperature should be 160 degrees. Add more chicken broth if needed.
  • Serve pork chops with cherry sauce spooned over them.

Nutrition Facts : Calories 511.3, Fat 27.3, SaturatedFat 6.5, Cholesterol 124, Sodium 140.2, Carbohydrate 22.9, Fiber 1.2, Sugar 17.2, Protein 43.1

PORK CHOPS WITH CHERRY SAUCE



Pork Chops with Cherry Sauce image

Enjoy the rich flavor of this pork chop dish. The spice rub also works well on lamb or beef. -Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

1 tablespoon finely chopped shallot
1 teaspoon olive oil
1 cup fresh or frozen pitted dark sweet cherries, halved
1/3 cup ruby port wine
1 teaspoon balsamic vinegar
1/8 teaspoon salt
PORK CHOPS:
1 teaspoon coriander seeds, crushed
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 bone-in pork loin chops (7 ounces each)
2 teaspoons olive oil

Steps:

  • In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.

Nutrition Facts : Calories 356 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 509mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

PORK CHOPS IN CHERRY-PEPPER SAUCE



Pork Chops in Cherry-Pepper Sauce image

You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."

Provided by Sam Sifton

Categories     easy, meat, one pot, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4 bone-in pork chops, cut about 1-inch thick (approximately 10 ounces each)
1 tablespoon neutral oil, like canola or grapeseed
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
  • When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
  • Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

SLOW-COOKED CHERRY PORK CHOPS



Slow-Cooked Cherry Pork Chops image

I mixed and matched several recipes to come up with this one. I'm always happy to adapt recipes for my slow cooker. It's so easy to prepare a meal that way. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 6 servings.

Number Of Ingredients 8

6 bone-in pork loin chops (8 ounces each)
1/8 teaspoon salt
Dash pepper
1 cup canned cherry pie filling
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground mace
Additional cherry pie filling, warmed, optional

Steps:

  • In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides. Season with salt and pepper., In a 3-qt. slow cooker, combine pie filling, lemon juice, bouillon and mace. Add pork chops. Cover and cook on low until meat is no longer pink, 3-4 hours. Serve with additional pie filling if desired.

Nutrition Facts : Calories 371 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 203mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

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