Prep Time: 10 Minutes
Cook Time: 35 Minutes
Yield: Serves 4
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Yield: Serves 4
This recipe is shared by Le Vigne Winery. Pair with their 2014 Kiara Private Reserve Paso Robles Merlot.
3 tsp extra virgin olive oil, divided
4 bone-in pork chops (6-8 oz each and ½ to 1” thick)
1 large shallot, thinly sliced
½ cup dry white wine or low-salt meat broth
1 tsp whole grain Dijon mustard
1 Tbsp balsamic vinegar
½ lb cherries, halved and pitted (or ½ cup dried cherries, soaked in hot water for 10 minutes and drained)
salt and pepper, to taste
Preparation
1. Preheat oven to 200°. Heat 1 tsp olive oil in heavy medium skillet over medium heat.
2. Lightly season pork chops with salt and pepper. Brown half of the pork chops in skillet for 3 minutes per side, then transfer to an oven-proof dish and keep warm in oven. Repeat for the other pork chops, using another 1 tsp of olive oil.
3. To make the sauce, add 1 tsp olive oil to the pan, followed by shallots, and sauté until translucent.
4. Add the wine (or broth, if using) and deglaze the pan, scraping up browned bits, and reduce the heat to a gentle simmer.
5. Stir in mustard, then add balsamic vinegar and cherries.
6. Once bubbling, return pork to skillet. Simmer covered until pork is cooked through and sauce has reduced slightly, 2-4 minutes per side, depending on thickness. Season with salt and pepper.
7. Transfer pork to plates and top with sauce.