| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 pork loin chops, bone-in (about 1 1/2-inch thick)
- Brine, recipe follows
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon freshly cracked black pepper
- 2 (15-ounce) cans tart cherries
- 1 cup Madeira, divided
- 1 tablespoon grated orange zest
- 1 tablespoon minced ginger
- 1/3 cup agave syrup
- 2 tablespoons grape seed oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons unsalted butter, room temperature
- 3 cups water
- 1 bay leaf
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon peppercorns
- 1 tablespoon agave syrup
- 2 tablespoons kosher salt
- 1 cup ice
Instructions
- Submerge pork chops the saucepan with the brine for 20 minutes. Remove and pat dry with paper towels.
- Preheat the oven to 200 degrees F.
- Season the chops on both sides with kosher salt and freshly cracked pepper. Arrange the chops on a baking sheet and put in the oven. Roast the chops until an instant-read thermometer registers 90 degrees F, about 20 minutes. Meanwhile, while the chops are in the oven, in a medium-size saucepan, add the canned cherries, 3/4 of a cup of Madeira, the orange zest, ginger, agave and a pinch of salt. Bring the mixture to a boil over high heat, then lower the heat to a strong simmer and reduce the sauce by half.
- Once the chops have reached 90 degrees F, remove them from the oven.
- Heat a large skillet over high heat, add the grape seed oil and heat until shimmering. Add the chops, being careful not to crowd them, and cook for 4 minutes per side. They will be golden and have a hard crust. Transfer them to a serving platter and tent with aluminum foil to keep warm. In the same skillet that the chops were cooked in, add the remaining 1/4 cup of Madeira and deglaze the pan over medium-high heat. Stir in the balsamic and cherry sauce and reduce by half. Turn off the heat, add the butter and stir to combine. Pour the cherry sauce over the chops and serve.
- In a large saucepan over high heat, add the water and remaining ingredients, except the ice. Stir until the salt dissolves. Remove from the heat, add the ice and stir until cool.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 567 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 36 g |
| Protein | 26 g |
| Cholesterol | 89 mg |
| Sodium | 1480 mg |
| Serving Size | 1 of 4 servings |
| Calories | 567 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 36 g |
| Protein | 26 g |
| Cholesterol | 89 mg |
| Sodium | 1480 mg |
Reviews
Made these last night for a family event and they were fantastic. Even my two toddler nephews loved them (albeit without the cherry sauce!). Everyone commented on how moist the chops were, and the sauce was really outstanding. I wasn’t sure if I should drain the cherries or not, but since it had to reduce, I poured the whole business in and that seemed to work out well. I left out the butter at the end to keep down the fat, and it was still excellent. I made 6 chops and still had lots of sauce left, so I would say this sauce recipe is really double what you need for 4 chops. I used canola oil instead of grapeseed and it worked just fine. Served with oven-roasted potato wedges, green salad and homemade focaccia bread, and it was a hit!
I love the recipe, but…why do you increase the oven temperature to 300 degrees? The instructions don’t say. I assume that you put the browned chops into the oven to stay warm. Correct?
I’m not sure I should review, I had to make so many changes to fit it into my budget. I used honey instead of agave, and regular canola oil instead of grapeseed. I planned on springing for the madeira, but my store didn’t have any so I used sherry. My cherries were home canned bings, so sweet not tart. I compensated by using less sweetener. I really didn’t expect to like it but it was very, very good. The balsamic at the end, kept it from being too sweet (my big fear. I served it with garlic mashed potatoes which was NOT a good idea, but my fault not the recipes, just didn’t go well with it. Will make again with a different side. For those who didn’t use the cherry sauce, you really should try it.
These pork chops were wonderful–crusty on the outside and moist and tender on the inside. I was using particularly thick chops so I did have to cook a little longer in the skillet. I just used an instant read thermometer till they reached 145. Thanks for explaining the 300 oven. I was also confused.
I made these chops this weekend and they were definitely over the top. I cut a boneless pork roast into 1 1/2 inch chops. The Madeira was a little pricey so I replaced it with half dry sherry and half sweet vermouth. I served with braised red cabbage with apples and a simple brown rice- mushroom dish. I never used grapeseed oil before but really like how it work at high heat. GREAT recipe and will definitely do again.
Outstanding dish. The pork chops were great and I think I’ll try the same treatment on a pork loin. Gotta try it.
To: amtr_cook….I am going to make this on Sunday and I’m serving it with spaghetti with garlic and oil topped with a little grated Kesseri cheese.
The question I have has to do with the cherry sauce, you first put in sauce pan and heat to boil, then strong simmer and reduce by half and then put in skillet and reduce for a second time by half?
Also, anyone figure out why you heat the oven to 300 after taking out the chops?
I’m thinking for maybe those hush puppies and I’m giving this a 5 star rating cause I have too in order to post…I’m sure it’s spot on.
The question I have has to do with the cherry sauce, you first put in sauce pan and heat to boil, then strong simmer and reduce by half and then put in skillet and reduce for a second time by half?
Also, anyone figure out why you heat the oven to 300 after taking out the chops?
I’m thinking for maybe those hush puppies and I’m giving this a 5 star rating cause I have too in order to post…I’m sure it’s spot on.
TO: amtr_cook — I just watched his show that had this receipe, and you are not supposed to cook the pork chops entirely in the oven. Reading it can sound kind of confusing, but on the show he said that they are not supposed to be entirely cooked in the oven, that’s just how you start them off and then pan sear them to finish cooking them and give them a crispy crust too. Hope that helps with your dry chops! Oh and green beens and applesauce make a great chop side dish, but I haven’t tryed it with this receipe yet.
First time I tried this recipe: The cherry sauce is incredible. Rich, tangy yet sweet, beautiful color, and great complement to the pork. My only problem was that after 20 minutes in 200F oven, the pork didn’t cook at all. So I bumped it up to 250 for another 25 minutes or so, but then it got a little dry. I am going to try 250 from scratch next time. Another problem is that I am not sure what side dish to serve the pork with. Mash potatoes is the best I can think of. Any suggestion would be appreciated.
OMG! I tired it because I can never get my pork chops to be tender. i brine turkey so decided to try it and it is GREAT. the chops are so moist. The cherry sauce is not too sweet and with the heat of the red pepper flakes in the brine, make a perfect match. I served it to a freind who was not crazy about the cherries but loved it. It is definitely worth a try with the cherries!. Glad to know the 300 degree was for hush puppies as it did not seem to go with the recipe.