St. Francis Pan Pork Chops with Tart Dried Cherries
Pair with St. Francis Sonoma County Old Vines Zinfandel
4 pork chops, ¾ - 1 inch thick
1 shallot, minced
½ Cup tart dried cherries
¾ Cup Balsamic vinegar
½ Cup chicken broth
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons unsalted butter
Salt and black pepper
Preheat oven to 375˚F
Preheat a heavy bottomed sauté pan over medium-high heat
Season both sides of the pork chops with salt and black pepper.
Add the olive oil to the preheated sauté pan. Place the pork chops in the hot olive oil and sear the first side until dark and caramelized, flip the chops over and place the pan with the pork chops in the preheated oven. Cook the pork chops for 12-15 minutes or until a thermometer inserted into the middle reads 155°F. Remove the pan from the oven and place the chops on a serving platter to rest.
Return the sauté pan to the stove top over medium-high heat. Add the shallots and cook for 30 seconds, while stirring. Add the chicken broth and the dried cherries to the pan and reduce the liquid by half. Add the Balsamic vinegar and the honey to the reduced chicken broth and reduce by half again. Finish the sauce by adding the butter while the sauce is boiling and whisk until the butter is fully incorporated.
Spoon the sauce and cherries over the pork chops and serve immediately.