Best 6 Grilled Pork Chops With Cherry Sauce Recipes

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**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.

Let's cook with our recipes!

PORK CHOPS WITH CHERRY SAUCE



Pork Chops with Cherry Sauce image

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

1 tablespoon finely chopped shallot
1 teaspoon olive oil
1 cup fresh or frozen pitted dark sweet cherries, halved
1/3 cup ruby port wine
1 teaspoon balsamic vinegar
1/8 teaspoon salt
PORK CHOPS:
1 teaspoon coriander seeds, crushed
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 bone-in pork loin chops (7 ounces each)
2 teaspoons olive oil

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



Pork Chops in Cherry-Pepper Sauce image

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

1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4 bone-in pork chops, cut about 1-inch thick (approximately 10 ounces each)
1 tablespoon neutral oil, like canola or grapeseed
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish

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



Grilled Pork Chops with Sour Cherry Sauce image

Categories     Fruit     Pork     Backyard BBQ     Cherry     Summer     Grill     Grill/Barbecue     Gourmet

Yield Serves 8

Number Of Ingredients 11

3 tablespoons balsamic vinegar
3 tablespoons sugar
3/4 cup dry red wine
1/4 cup minced shallot
a 3-inch cinnamon stick
1 cup chicken broth
1 pound sour cherries (about 3 cups), pitted
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
2 teaspoons fresh lime juice, or to taste
eight 1-inch-thick boneless pork chops
vegetable oil for rubbing chops

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



Pork Steaks with Cherry Barbecue Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 7h30m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 teaspoons sweet smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 to 5 teaspoons chile flakes, depending on how spicy you like it
Four 1 1/4-inch-thick pork butt steaks
Olive oil, for drizzling
1 jalapeño, sliced
1 medium yellow onion, diced
1 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 cups pitted fresh cherries (frozen work, too)
One 7.5-ounce can cherry soda, like Dr. Pepper
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Juice of 1/2 lemon

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



Grilled Pork Chops with Cherry Relish image

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

4 pork loin chops (each about 1/2 inch thick)
1/4 cup low-sodium soy sauce
1 teaspoon vegetable oil
1/2 cup chopped onion
1 tablespoon chopped peeled fresh ginger
1 teaspoon minced garlic
1 cup coarsely chopped pitted sweet cherries

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



Grilled Cherry Pork Chops image

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

4 pork loin chops (1/2" thick)
1/4 cup low sodium soy sauce
1 teaspoon canola oil
1/2 cup onion, chopped
1 tablespoon fresh ginger, chopped
1 teaspoon garlic, minced
1 cup fresh sweet cherries, pitted and coarsely chopped (measure after pitting & chopping)
salt and pepper, to taste

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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