Seared Pork Chops with Tart Cherries and Mint
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.
Seared Pork Chops with Tart Cherries and Mint
Author: The Framed Table
Recipe type: Entrée
Serves: 2
Seared Pork Chops with Tart Cherries and Mint
Ingredients
- 2 pork chops (bone in)
- 1 cup tart cherries, pitted
- 1 handful fresh mint
- salt and pepper
Instructions
- 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.
Notes
Note: in the summer, to keep the house from getting too hot, we use our outside grill to make these chops, searing them on the pan using the side burner, then putting the pan right on the grill and closing the lid for 10 minutes.
