I always get a little antsy when it comes to waiting for things to come into season. Case in point: this recipe that boldly features cherries. And cherries are coming! They are. But right now it's May and cherry are still weeks away.
That's the trouble with cherries--you spend so much time anticipating them, and when they finally come it's nearly impossible to make up for the rest of the year. You can eat them every day for a week straight but you still won't be sick of them. That's what waiting does -- it makes things even better than they are.
But since we won't be dining on bags of cherry for months still, I made this cherry wine sauce, which used cherry preserves rather than fresh cherries and comes out of the pot sweet and tart and savory, making you want to lick the spoon and the pot and everything else. What can I say? I'm impatient.
Impatience doesn't always work out for the best, but this time it did. You know those cherries they put out at the store, loooong before cherry season begins? They're not really sweet, not quite a deep red, and not quite ripe yet? Don't buy those. You will be sad. Those no-yet cherries will spoil your appetite for cherry season early. But this sauce--oh, this sauce- it's just the beginning, and will have you licking your plate in glee.
Serve it over seared pork chops, cauliflower mashers, a bed of spring arugula. Add a side of sautéed mushrooms. Dinner: 🙌
Serves: 4 | Total Time:
- 4 pork chops, thin cut
- 2 teaspoons coconut oil OR 2 pats butter
- 1 shallot, minced
- 2 large garlic cloves, minced
- 1/4 cup cherry jam (I chose one that is 100% fruit)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fruity red wine
- 1/2 teaspoon honey
- Optional: rosemary for garnish
- In a small sauce pan, heat 1 teaspoon or coconut oil (or half the butter) over medium heat until melted. Add the minced shallots and garlic, and sprinkle with the salt. Sauté until the shallots are transparent.
- Add the wine and honey and simmer for 10 minutes.
- Stir in the jam and the pepper until the jam is dissolved. Simmer for 10 more minutes until sauce has thickened. Sauce will coat a spoon once thickened.
- Remove from heat and set aside while you cook the pork chops: heat the remaining coconut oil/butter in a large skillet. Heat over medium-high heat and swirl pan to coat in the oil. Pat the chops dry with a towel, and then place in pan. Sear on first side for 3 minutes (cook time is for thin-cut pork chops with no bone — extend this by a few minutes for thick-cut or bone-in chops) and then flip and cook on the second side for 3 more minutes, or until the meat is cooker through and no longer pink in the middle (check with a knife).
- Serve pork chops hot and spoon cherry wine sauce over each chop. Optional: garnish with rosemary.