Pork Chops with Black Cherry Sauce

Recipe Date:
July 3, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 2 tbsps vegetable oil
  • 4 (8oz) bone-in pork chops
  • Salt & Pepper to taste
  • 1/4 cup butter
  • 3/4 cup sliced shallots
  • 1 1/2 cups fresh black cherries, pited and halved
  • 2 tbsps 2012 Grandpére Zinfandel
  • 1/4 cup beef broth
  • 1/4 tsp dried rosemary leaves, crumbled

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, and register 145 degrees F (63 degrees C) on a meat thermometer, about 20 minutes.

While the pork chops are baking, melt the butter in the same skillet over medium heat, and stir in the shallot and cherries. Cook until the shallot has begun to soften, about 2 minutes. Stir in the 2012 Grandpére Zinfandel and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.

Join Our Mailing List

Do you want to be notified about Renwood events, new products and specials? Join our monthly email newsletter. It's fast and easy. You will be among the first to know about hot new products, fun events at the winery and great deals. We will not share your information and you may unsubscribe at any time.

Join Our Mailing List

Leave this field blank:

FB Pixel