From: Serious Eats
I made this cherry sauce today, which we will use later in the week with pork chops for dinner. I get home pretty late many days, so it's just easier to prep as much as I can on Sunday, and then Todd can throw things together and reheat or assemble as needed during the week. Plus, I love coming home to dinner already made. :)
I'm sure you could use this with whatever your regular pork chop method is. We usually just cook them in a skillet on the stove top. I'll put the whole recipe here, but I was mainly posting it for the cherry sauce. I tried it straight out of the pan, and it was delicious. Not as sweet as many store-bought sauces and other recipes I have tried. The red wine gives it a great flavor, and I love the honey. Yum! I should have made a double-batch, I think.
** This serves 2 **
1 cup cherries, pitted
3 tablespoons water
1/4 cup dry red wine
2 tablespoons red wine vinegar
3 tablespoons honey
1 teaspoon thyme leaves, chopped
1/2 teaspoon dry mustard
2 pork chops
pinch of sugar
1 tablespoon canola oil
1. Toss the cherries into a small pot and pour in the water, red wine, red wine vinegar, honey, thyme leaves, mustard, and a pinch of salt. Bring to simmer and cook for about 10-15 minutes, smashing the cherries with a wooden spoon about half way through.
2. Meanwhile, pour the canola into a large skillet. Sprinkle salt on both sides of the pork chops, and a pinch of sugar on just one side. Place the chops, sugar side down, in the cold skillet. Turn the heat to medium and cook for about five minutes. Flip the chops, turn the heat to low, and cover. Cook for four minutes or so, or until the inside measures 140° F.
3. Plate the chops, and pour on the sauce.