change in plans
The other evening, we were planning to meet friends on the beach for a light supper of sandwiches and snacks. Unfortunately, the weather was uncooperative, so we had to reschedule. In the meantime, I had to come up with a meal. I went to Whole Foods and picked up bone-in pork chops which were on special for $4.99/lb. From the New York Times Cooking website, I selected Grilled Pork Chops with Cherry Sauce for my preparation. Cherries were also on sale ($4.99/lb.) and I was able to purchase just enough for the sauce.
Besides the pork chops and cherries, you’ll need fresh rosemary, freshly ground black pepper, fresh garlic, butter, a shallot and a fruity red wine. The rosemary is used in a dry rub that also has salt, pepper and garlic. The rub infused a nice flavor to the pork. The pork is grilled to 135° leaving it slightly pink and juicy.
The cherry sauce was made with a bit of shallot, butter and wine and is reduced to a thin syrup. Adding the juices from the resting pork adds an another layer of flavor.
I must say, this was a quick and scrumptious meal! The pork chops from Whole Foods were tender and succulent. The cherry sauce played well against the strong flavors of the rosemary and garlic. The combination of ingredients was divine. This wonderful recipe that makes use of seasonal ingredients at their best.
Grilled Pork Chops with Cherry Sauce
Featured in The New York Times Magazine article,
“Cherries Go Savory, Sweet and Boozy”
By Mark Bittman, June 18, 2014
Yield: 4 servings
Time: 30 minutes, plus time for marinating
4 pork loin chops, preferably bone-in and at least 1 inch thick
1 tablespoon minced fresh rosemary
1 teaspoon salt, plus more for the sauce
1 teaspoon freshly ground black pepper, plus more for the sauce
1 teaspoon finely minced garlic
3 tablespoons butter
1 tablespoon minced shallot
1 cup cherries, stemmed, pitted and halved
½ cup fruity red wine
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.