Cherry glazed pork chops

Pan-seared pork chops finished in a glossy cherry and red wine glaze.

Cut:
  • Portions: 2
  • Prep: 5 minutes
  • cook: 25 minutes

Ingredients

For the pork chops

  • 4 pork rib chops, skin removed (3–4 cm thickness each)
  • Salt and pepper
  • 1 Tbsp (15 ml) olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, sliced/finely grated
  • 1 sprig rosemary, leaves picked
  • 3 sprigs thyme, leaves picked
  • 1 C (250 ml) red wine
  • 3 Tbsp (45 ml) cherry preserve or jam (best quality possible)

To serve

  • Small punnet fresh cherries
  • 2 cherry plums (optional)

Method

For the pork chops:
Pat the pork chops dry and season well. Heat a large frying pan over high heat. Using tongs, hold the chops fat-side down and cook for 2 minutes, searing until the fat renders and caramelises. Then lay flat and sear for 2 minutes per side. Remove and set aside. Reduce the heat to medium and add the olive oil if needed. Add the onion and cook gently until softened and lightly caramelised. Add the garlic, thyme and rosemary and cook for 2 minutes. Deglaze the pan with the red wine and simmer for 5–8 minutes until reduced by half. Stir in the cherry preserve and season to taste. Return the pork chops to the pan and cook for a further 6 minutes, turning and spooning the glaze over them.

To serve:
Serve the pork chops on a platter, spoon over the cherry glaze and garnish with fresh cherries and sliced cherry plums (if available).

Serving suggestion: Serve with creamy mash or crushed baby potatoes and steamed green beans, with a glass of the same red wine used in the glaze.