Tart cherries, also known as sour cherries, aren’t just for dessert. Here’s a simple recipe using them as a dressing for succulent seared pork chops. Pair this with a Riesling, or even champagne for an elegant summer night indulgence.
For our classic Tart Cherry Pie recipe, click here.
- 2 pork chops (bone in)
- 1 cup tart cherries, pitted
- 1 handful fresh mint
- salt and pepper
- Pre-heat oven to 425˚F and season pork chops on both sides lightly with salt and freshly ground pepper.
- On the stove top, pre-heat a large oven-proof skillet on medium-high heat, and then sear the chops until browned, about 2 minutes each side.
- Transfer skillet to the oven to roast 8 to 10 minutes or until cooked through.
- While the chops are roasting, in a large bowl stir together the pitted tart cherries with a pinch of salt, and a few grinds of fresh pepper. Add handful of shredded mint leaves and set the bowl aside until the chops are done.
- When the pork chops are out of the oven, allow them to rest on a plate for about 5 minutes to allow the juices to redistribute. Serve with the tart cherries and mint as a topping or on the side.