Pork Chops with Cherry Sauce #WinePW

Pork Chops with Cherry Sauce | platingsandpairings.com

I’m *erupting* with excitement to be pairing up with a new group of blogging buddies this month. The crew of Wine Pairing Weekend is bringing you a collection of posts – All focused on VOLCANIC wines (check them out below). And me, I’ve selected a Pinot Noir grown on the volcanic Jory soil of Oregon’s Dundee Hills, which is an amazing match to these Pork Chops with Cherry Sauce.

Pork Chops with Cherry Sauce | platingsandpairings.com

Many pinot noirs have earthy, cherry notes to them, and this Lange Estate Pinot Noir is no exception. So I’m going with the obvious, and paring it with a actual cherries. Not just cherries though – Tart cherries that have been simmered with red wine and balsamic vinegar – Resulting in the perfect combination of tangy, rich and sweet. This lovey, shimmery sauce is the topper for amazingly, succulent pork chops that have been given love with a rubdown of smoky coriander, ground mustard and a pinch of salt.

And, would you guess? This dish only takes 30 minutes from start to finish à #DinnerWinner! I served them alongside some mashed sweet potatoes.

Pork Chops with Cherry Sauce | platingsandpairings.com

This dish just calls out the fact that Fall is upon us – Don’t you think? It’s time to bring on the rich meats, simmered sauces, and fleece socks! Plus, I may be cutting back on my rosé consumption and finally breaking into more of those hearty reds that we brought back from our Walla Walla wine tasting trip this summer. Those higher in alcohol wines tend to warm the tip of my nose a bit – Always welcome once that needle on the temperature gauge dips below 70 degrees and I start declaring “It’s FREEZING outside!” Yes – I do know I’m crazy.

Pork Chops with Cherry Sauce | platingsandpairings.com

Also – Can we talk daylight? I’m not so happy about the fact that it’s still dark when I get out of bed and getting darker earlier at night. This is when I start to go into serious hibernation mode. Never leaving the house in the evening hours, yawning once 5pm hits, and staying huddled up under a down comforter from the hours of 7pm – bedtime – which comes early – Say 9-ish, 10:30 pm on a really wild night! Perhaps I was a bear in my past life – I’m meant to bury away for the winter.

As long as I’m guaranteed a supply of wine, warm socks, the Bravo network and these pork chops with cherry sauce in my den, I’m good…

Pork Chops with Cherry Sauce | platingsandpairings.com

Pork Chops with Cherry Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 481 kcal
Author: Platings & Pairings
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Ingredients

Cherry Sauce:

  • 1 teaspoon olive oil
  • 1/2 medium shallot finely chopped
  • 1 cup fresh or frozen tart cherries pitted and halved
  • 1/3 cup dry red wine
  • 1 teaspoon balsamic vinegar
  • Kosher Salt

Pork Chops:

  • 2 teaspoons olive oil
  • 2 inch bone-in pork loin chops 1--thick
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the oven to 400°F.
  2. Pat the pork chops dry with paper towels. Place the salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture all over the pork chops, set aside.
  3. Heat oil in a small saucepan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Season with salt.
  4. Stir in the cherries, red wine, and vinegar. Cook until the cherries soften and the wine has reduced by half, about 10 minutes.
  5. While the sauce reduces, begin cooking the pork chops. Heat oil in a large, cast-iron or oven-safe frying pan over medium-high heat until shimmering. Add the chops and cook, undisturbed, until the bottoms are golden brown, about 4 minutes.
  6. Flip over and place the frying pan in the oven. Bake until the chops are golden brown on the second side and the juices run clear, about 7 to 10 minutes.
  7. Spoon the cherry sauce over the chops and serve.

ERIN’S TIPS:

  • I prefer bone-in pork chops as they tend to cook more evenly and dry out less than the boneless variety.
  • The cherry sauce would be equally delicious served with duck or lamb.

ERIN’S PAIRINGS:

  • I served this wine with an excellent Pinot Noir from Lange Estate. Grown on red volcanic Jory soil, of Oregon’s Dundee Hills. This soil was formed from ancient volcanic basalt and consists of silt, clay and loam soils. They typically reach a depth of 4 to 6 feet and provide excellent drainage for superior quality wine grapes. With its lush, juicy fruits, structured elegance and silky tannins, the nose  is filled with bright aromas of creamy raspberry, Bing cherries, blueberry skin and black tea. On the palate are intriguing hints of ripe plum, blackberries, dusty barrel spice and earth. I would highly suggest pairing this dish with any great pinot that you can get your hands on.
  • A tart cherry–scented, medium-bodied Chianti would also be a great match for this dish.

Pork Chops with Cherry Sauce | platingsandpairings.com

Here’s what the #winePW crew posted about volcanic wines…

24 comments

  1. Wendy, A Day in the Life on the Farm

    Welcome to our group Erin. We are happy to have such a talented cook and I love the name of your blog as well. Great idea using a cherry sauce to complement the wine. I would like a little more end of summer weather, 70’s is perfect for me but we are already in the low 60’s this week in Michigan.

    Reply

    1. Erin

      Thanks SO much Wendy – Happy to be with the group! Cheers!

      Reply

  2. Sarah | Curious Cuisiniere

    Welcome to the group! Your cherry sauce sounds out of this world. I’m glad we have some WI cherries in our freezer right now because this needs to happen!

    Reply

    1. Erin

      Thank you for the warm welcome Sarah! I hope you love the pork chops! Those WI cherries would be fabulous with them!

      Reply

  3. David @ CookingChat

    Lots to like about this recipe & pairing! Pork, Oregon pinot & a creative sauce. Yum! Glad to you have you join the #winePW group!

    Reply

    1. Erin

      Thanks so much David – It’s been fun seeing what everyone has come up with pairings for their volcanic wines!

      Reply

  4. Lori

    I can imagine that being a perfect pairing and that cherry sauce looks divine. I have to say this because the first thing that popped in my head when I saw your title was “Pork chops and applesauce” when Peter keeps saying it in the mirror of a Brady Bunch episode. So stupid of me, but that’s what popped in my head. I like your version a lot better!

    Reply

    1. Erin

      Right there with you Lori – Peter Brady popped into my head several times while writing this post! Nothing wrong with pork chops and applesauce – But cherries are better IMO 😉

      Reply

  5. Chloe | The Paper Airplane

    It’s so interesting how different soils contribute to the end product of the wine. Never tried a volcanic wine before!

    Reply

    1. Erin

      I agree Chloe! Wine is such a fun mystery to learn about 🙂

      Reply

  6. Christy @ Confessions of a Culinary Diva

    Fantastic pairing! Pork, Cherries & Pinot – heavenly match.

    I can only wish for some fall weather – in Palm Springs we are still in the 100’s. Hoping El Nino will bring us much needed rain and weather!

    Reply

    1. Erin

      Thank you Christy – I’m jealous of your Palm Springs’ winters though!!! So pretty!

      Reply

  7. Jeff

    Erin, Welcome to our group! I love your cherry sauce and will definitely give it a try. I agree that cherries are just a natural fit with pork and Oregon Pinot Noir. Nice!

    Reply

  8. Shinee

    Love this cherry wine sauce, Erin! I’ll have to dig out long lost pork chops from the bottom of the freezer to make this for dinner. Yum!

    Reply

    1. Erin

      Great idea Shinee… I probably have some of those hiding in the freezer too 😉

      Reply

  9. Erin

    I love Lange wines! This looks decadent and beautiful. I also totally agree that the darkness is disappointing. That is probably my least favorite part of summer ending… #sigh

    Reply

    1. Erin

      Aren’t Lange wines just delicious?! I’ll take any of their Pinot Noirs, and I especially love their Reserve Pinot Gris!

      Reply

  10. Martin Redmond

    Welcome to the #winePW group Erin. Great start too. Pork and Pinot is a natural pairing (We have an annual Pigs and Pinot event here in Nor Cal), and the cherry is a nice bridge too! I didn’t know Oregon had volcanic terroir! So thanks for the 411!

    Reply

    1. Erin

      Of course Martin – Thank you for the welcome! That Pigs and Pinot event sounds amazing!

      Reply

  11. Thalia @ butter and brioche

    Pork and cherries is a new flavour combination for me.. and this recipe I have to try!

    Reply

    1. Erin

      They go really nicely together – I hope you enjoy Thalia!

      Reply

  12. Kathryn @ FoodieGirlChicago

    I love this paring! The pork chops look delicious and I’m definitely putting this Pinot on the list of wines I need to try.

    Reply

    1. Erin

      Thanks Kathryn! The Lange Pinot Noir is one of my absolute favorites, and these juicy pork chops just go perfectly with the silky wine!

      Reply

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