Pork Chops with Cherry Rosé Sauce
Ingredients
- 4 Boneless center-cut pork chops (about 1-inch thick)
- Salt and black pepper, to taste
- 1 Tbsp. Olive oil
- 1 small Shallot, finely chopped
- 1 C. Cherries, pitted and halved
- 3/4 C. Rosé wine
- 1/4 C. Chicken broth
- 2 Tbsp. Honey or maple syrup
- 1 tsp. Dijon mustard
- 1 tsp. Fresh thyme leaves (or 1/2 tsp. dried thyme)
- 1 Tbsp. Butter
Instructions
Pat pork chops dry, seasoning them generously with salt and pepper, and sear them in a large skillet with olive oil over medium-high heat for 3-4 minutes per side until golden and reaching an internal temperature of 145°F; then transfer them to a plate and cover loosely with foil.
In the same skillet, reduce the heat to medium and sauté shallot for 1-2 minutes, add cherries and cook for 2 minutes, then pour in rosé wine and chicken broth, scraping up browned bits.
Stir in the honey and Dijon mustard, simmer for 5-7 minutes until the sauce reduces by half, then add fresh thyme and butter, stirring until glossy, and season to taste.
Spoon the sauce over the pork chops or return them to the skillet to coat, and serve hot with your favorite sides.
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