Pork Chops with Wine and Cherry Sauce Recipe
Ingredients
Scale
- 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)
Instructions
- Pat pork chops dry with paper toweling and salt and pepper to taste on both sides.
- 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.)
- Remove the chops from the skillet and cover with aluminum foil to keep warm.
- Using the same skillet cook the garlic and shallots until shallots are tender. Stir in the port wine, vinegar, cherries, and sage.
- Bring the mixture to a boil, and then reduce the heat to medium-low, and simmer until sauce is reduced to about half.
- Mix in any additional juices left on the plate with the pork chops; serve the sauce hot over the chops.
