**Grilled Pork Chops with Cherry Sauce: A Flavorful Delight**
Grilled pork chops are a classic summer dish that can be enjoyed by people of all ages. The juicy, tender meat is perfectly complemented by a sweet and tangy cherry sauce. This recipe provides step-by-step instructions for preparing grilled pork chops with cherry sauce, ensuring that you can create this delicious meal in the comfort of your own home. Additionally, this article features variations of the recipe, including a grilled pork chop recipe with a savory mushroom sauce and instructions for making a delicious cherry sauce from scratch. Whether you're a seasoned grill master or a beginner, this article has everything you need to prepare a mouthwatering pork chop dish that will impress your friends and family.
PORK CHOPS WITH CHERRY SAUCE
Enjoy the rich flavor of this pork chop dish. The spice rub also works well on lamb or beef. -Kendra Doss, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.
Nutrition Facts : Calories 356 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 509mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
PORK CHOPS IN CHERRY-PEPPER SAUCE
You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."
Provided by Sam Sifton
Categories easy, meat, one pot, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
- When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
- Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.
GRILLED PORK CHOPS WITH SOUR CHERRY SAUCE
Categories Fruit Pork Backyard BBQ Cherry Summer Grill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 11
Steps:
- In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze. Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup. Add the broth and the cherries and simmer the sauce for 5 minutes. Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes. Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.
- Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through. Transfer the pork chops to a platter and spoon the sauce over them.
PORK STEAKS WITH CHERRY BARBECUE SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 7h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the rub: In a mixing bowl, whisk together the pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.
- Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes. Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic and lemon juice and purée again. Transfer back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.
- Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F and basting with the cherry barbecue sauce once they have cooked for 2 hours, until the pork steaks are tender and an internal temperature reaches 195 degrees F, 3 to 4 hours total. Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.
GRILLED PORK CHOPS WITH CHERRY RELISH
Categories Fruit Pork Broil Marinate Sauté Father's Day Backyard BBQ Dinner Cherry Meat Pork Chop Spring Summer Family Reunion Grill/Barbecue Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4
Number Of Ingredients 7
Steps:
- Season pork lightly with pepper. Place in shallow baking dish. Pour soy sauce over. Turn chops to coat. Cover; chill 1 hour, turning occasionally.
- Heat oil in small skillet over medium heat. Add onion, ginger and garlic; sauté until onion is almost tender, about 5 minutes. Add cherries; sauté until cherries begin to soften, about 8 minutes. Remove from heat. Season with salt.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove pork from marinade. Grill pork until cooked through, about 4 minutes per side. Transfer to plates. Spoon relish over.
GRILLED CHERRY PORK CHOPS
Adapted from Bon Appetit magazine. If possible, get a helper to grill the meat while you are preparing the cherry sauce - if you time it right, then by the time the grill is preheated and the meat os cooked, your sauce will be ready to go and nice & warm. Cook time for the will vary depending upon the weight of your chops and whether or not they have bones. You may also broil these instead, if desired.
Provided by HeatherFeather
Categories Pork
Time 1h16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season pork with salt and pepper to taste.
- Then place into a zip-top baggie with soy sauce and let marinate in the fridge for 1 hour, turning bag over occasionally.
- Set a small skillet over medium heat and add oil.
- Saute onions, garlic, and ginger in oil until tender, about 5 minutes.
- Add cherries and saute until the cherries start to soften- approximately 5-10 minutes.
- Remove from heat and season to taste with salt.
- Remove pork from marinade (discard marinade) and grill over medium high heat about 4 minutes per side, or until cooked through.
- Serve with cherry sauce on top.
Tips for Making the Best Grilled Pork Chops with Cherry Sauce:
- Select high-quality pork chops: Look for chops that are at least 1 inch thick and have good marbling. This will ensure that they stay moist and flavorful during grilling.
- Tenderize the pork chops: To make the chops more tender, you can use a meat mallet or a fork to lightly pound them. This will help to break down the muscle fibers and make the chops more receptive to the marinade.
- Use a flavorful marinade: The marinade is key to adding flavor to the pork chops. Make sure to use a marinade that contains acidic ingredients, such as lemon juice, vinegar, or yogurt. These ingredients will help to tenderize the chops and also add flavor.
- Grill the pork chops over medium heat: Grilling the chops over medium heat will help to prevent them from drying out. Cook the chops for 8-10 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit.
- Make the cherry sauce while the pork chops are grilling: The cherry sauce is a great way to add a sweet and tangy flavor to the pork chops. To make the sauce, simply combine cherries, sugar, vinegar, and cornstarch in a saucepan and bring to a simmer. Cook the sauce for 10-15 minutes, or until it has thickened.
Conclusion:
Grilled pork chops with cherry sauce is a delicious and easy-to-make dish that is perfect for a summer cookout. By following these tips, you can make sure that your pork chops are juicy, flavorful, and cooked to perfection. Serve the pork chops with the cherry sauce and your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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