Pork Chops with Wine and Cherry Sauce Recipe



  • 4 bone-in pork rib chops
  • 2 tablespoons olive oil
  • 2 tablespoons shallot (minced)
  • 4 cloves of garlic (minced)
  • 3/4 cup port wine
  • 1/4 cup balsamic vinegar
  • 1/4 cup dried cherries
  • 1 tablespoon fresh sage (chopped)


  1. Pat pork chops dry with paper toweling and salt and pepper to taste on both sides.
  2. In a large skillet using the olive oil cook the pork chops until nicely browned, about 4 minutes on each side, continue cooking until done. (Internal temperature of 145F.)
  3. Remove the chops from the skillet and cover with aluminum foil to keep warm.
  4. Using the same skillet cook the garlic and shallots until shallots are tender. Stir in the port wine, vinegar, cherries, and sage.
  5. Bring the mixture to a boil, and then reduce the heat to medium-low, and simmer until sauce is reduced to about half.
  6. Mix in any additional juices left on the plate with the pork chops; serve the sauce hot over the chops.