SEARED PORK CHOP W/ CHERRY AND RED WINE SAUCE
- 2 Pork Chops, 1” thick
- ¼ tsp or as needed Kosher salt
- Fresh ground black pepper as needed
- ½ tsp Cumin, ground
- ½ tsp Coriander, ground
- 2 Tbs Olive oil, divided
- 2 Shallots, diced
- ¼ cup Red Wine
- 1 sprig Thyme
- ½ cup Chicken Stock, unsalted
- 1 cup Cherries, pitted, halved
- Preheat the oven to 350°F.
- Place the pork chops on either a baking tray or other dish. Pat dry if needed and season with salt, pepper, cumin, and coriander on both sides. Set aside.
- In a large sauté pan, or cast iron, add 1 tbsp. of the oil to the pan and place over medium-high heat. Once the oil is hot: use tongs to place the seasoned pork chops into the pan (make sure not to crowd). Do not move the chops until one side is golden brown, roughly 4 minutes. Flip over to sear the other side. Turn off the heat on the pan for now.
- Place the pork chops onto a baking tray (sheet tray) with a roasting rack (or cookie cooling tray). Check the internal temperature of the pork. If at 140F, keep on tray to continue to cook (a process called carry over cooking). Otherwise, place into the preheated oven and remove once the internal temperature of the pork reaches 140F, or higher, if desired.
- Drain off any fat from the pan and add the rest of the olive oil to the pan. Add the shallots to the pan and continue to cook until they are soft and a light golden brown, about 2 minutes.
- Add the red wine and thyme sprig to the pan and cook over medium heat until the liquid has reduced to a syrupy consistency, about 5 minutes. Add the broth and cherries and continue cooking until the mixture has reduced to approximately ½ cup. Season to taste and keep the sauce over low heat until ready to serve. Remove the thyme sprig.
- Remove the pork chops from the oven (if still cooking by this time) and allow them to rest at room temperature for 5 minutes so that the natural juices redistribute. Serve whole or cut off the bone and slice into smaller pieces. Place on a plate and pour the sauce over the pork.