Herb-Crusted Pork Chops with Cherry & Brandy Reduction

It’s the cherry-on-top for Summer: California-grown Cherries are back at Oliver’s for $3.99 per pound! These tartly sweet, dark red beauties are the perfect healthy snack or dessert all on their own, but there’s so much more cherry goodness to explore. This week, we’ve cherry-picked recipes to really show-off these sumptuous Summer stone fruit at their best, plus stop by for great deals everyday! A savory cherry dish? You might be surprised, but this is no joke – pork and cherries are truly a match made in heaven. We’ve paired this culinary power-couple with savory herbs and a shot of Brandy for a dinner that feels ultra-lux without the price-tag!

*Sale prices good through 6/8/21.

  • Serves: 2-4 Servings
  • Prep Time: 25-30 minutes
  • Cook Time: 10-15 minutes

Ingredients

  • 1 lb. Oliver’s Natural Boneless Pork Loin Chops
  • 2 tbsp. Fresh Rosemary, chopped
  • 1 tbsp. Dried Parsley
  • 2 tsp. Fresh Thyme, chopped
  • 1 tsp. Granulated Garlic
  • 1/2 tsp. Fennel Seeds
  • 2 tsp. Ground Black Pepper
  • 1 1/2 tsp. Kosher Salt
  • 1 tbsp. Vegetable Oil
  • Cherry Reduction - 1 lb. California Cherries, washed & pitted/stems removed
  • 2/3 c. Brandy
  • 1 Shallot, minced
  • 2 Whole Cloves
  • 3 sprigs Fresh Thyme
  • 1 tbsp. Unsalted Butter
  • 1 tbsp. Olive Oil
  • Salt & Black Pepper

Instructions

  1. To make the reduction, heat a medium saucepot on medium heat until hot, then add olive oil. When oil is hot, add shallots and saute until transluscent, then add cherries. Season lightly with salt to help release moisture; when cherries just begin to soften, add thyme, cloves, and brandy. Raise heat to medium-high and bring to a boil. Reduce to heat to low, and simmer uncovered for about 25 to 30 minutes or until sauce has reduced by half. Season to taste with salt and pepper.

  2. While sauce cooks, combine rosemary, thyme, parsley, garlic, fennel, pepper, and salt in a small bowl. Pat pork chops dry with paper towels, then rub evenly with herb mixture. Heat a large, cast iron skillet on high until hot, then add vegetable oil. When oil is nearly smoking, add pork chops to pan being careful not to crowd it. Sear about 4 to 5 minutes without moving, then flip and continue cooking for additional 4 to 5 minutes or until internal temperature reads 145 degrees F. Rest for about 10 to 15 minutes, then serve topped with cherry sauce.

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