Pork Chops with Pan Cherry Sauce
- For the pork chops:
- 1 Tablespoon vegetable oil
- 4 Bone-in center-cut pork chops, about ¾ -inch-thick and 8 to 9 ounces each
- 2 Teaspoons kosher salt
- ½ Teaspoon ground black pepper
- For the herb-cherry pan sauce:
- 2 Cups pitted halved sweet cherries (fresh or frozen)
- 1 Teaspoon chopped fresh thyme leaves or ½ teaspoon dried thyme
- ¼ Teaspoon kosher salt
- 1 Cup tawny Port wine
- 2 Tablespoons unsalted butter
- Bone-in center-cut pork chops
- Sweet cherries
- Fresh thyme
- Port wine
- Unsalted butter
- Vegetable oil
- Kosher salt
- Black pepper
- Sprinkle the pork chops on both sides with the salt and pepper
- Heat the oil in a large skillet over medium to medium-high heat. Add the pork chops two at a time, to not crowd the pan, and cook until browned on the first side, 4 to 5 minutes. Flip pork chops over and cook on the other side for 3 to 4 minutes more.
- Transfer to a tray or platter and cover with foil to keep warm. (Repeat with the remaining pork chops, adding more oil to the pan if dry.
- Add the cherries, thyme, and salt to the pan and cook so they start to release their juices and soften, scraping up the stuck-on bits on the bottom of the pan, 3 to 4 minutes. Add the Port and let simmer until reduced by about half, 10 to 12 minutes. Stir in the butter until emulsified and the sauce is nice and glossy. Taste and adjust with more salt to taste.
- Serve pork chops topped with pan-cherry sauce with a side of mashed potatoes.