Cherry Bomb Chops

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Picture of Cherry Bomb Chops Recipe 1 Video | Photo: Cherry Bomb Chops Recipe
Rated 5 stars out of 5
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  • Read 20 Reviews
Total Time:
55 min
Prep
15 min
Cook
40 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 4 pork loin chops, bone-in (about 1 1/2-inch thick)
  • Brine, recipe follows
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon freshly cracked black pepper
  • 2 (15-ounce) cans tart cherries
  • 1 cup Madeira, divided
  • 1 tablespoon grated orange zest
  • 1 tablespoon minced ginger
  • 1/3 cup agave syrup
  • 2 tablespoons grapeseed oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons unsalted butter, room temperature

Directions

Submerge pork chops the saucepan with the brine for 20 minutes. Remove and pat dry with paper towels.

Preheat the oven to 200 degrees F.

Season the chops on both sides with kosher salt and freshly cracked pepper. Arrange the chops on a baking sheet and put in the oven. Roast the chops until an instant-read thermometer registers 90 degrees F, about 20 minutes.

Meanwhile, while the chops are in the oven, in a medium-size saucepan, add the canned cherries, 3/4 of a cup of Madeira, the orange zest, ginger, agave and a pinch of salt. Bring the mixture to a boil over high heat, then lower the heat to a strong simmer and reduce the sauce by half.

Once the chops have reached 90 degrees F, remove them from the oven and increase the oven temperature to 300 degrees F.

Heat a large skillet over high heat, add the grapeseed oil and heat until shimmering. Add the chops, being careful not to crowd them, and cook for 4 minutes per side. They will be golden and have a hard crust. Transfer them to a serving platter and tent with aluminum foil to keep warm.

In the same skillet that the chops were cooked in, add the remaining 1/4 cup of Madeira and deglaze the pan over medium-high heat. Stir in the balsamic and cherry sauce and reduce by half. Turn off the heat, add the butter and stir to combine.

Pour the cherry sauce over the chops and serve.

Brine:

  • 3 cups water
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon peppercorns
  • 1 tablespoon agave syrup
  • 2 tablespoons kosher salt
  • 1 cup ice

In a large saucepan over high heat, add the water and remaining ingredients, except the ice. Stir until the salt dissolves. Remove from the heat, add the ice and stir until cool.

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Newest Ratings and Reviews

Read all 20 reviews

  • on October 18, 2012

    Flag

    I'm not sure I should review, I had to make so many changes to fit it into my budget. I used honey instead of agave, and regular canola oil instead of grapeseed. I planned on springing for the madeira, but my store didn't have any so I used sherry. My cherries were home canned bings, so sweet not tart. I compensated by using less sweetener. I really didn't expect to like it but it was very, very good. The balsamic at the end, kept it from being too sweet (my big fear. I served it with garlic mashed potatoes which was NOT a good idea, but my fault not the recipes, just didn't go well with it. Will make again with a different side. For those who didn't use the cherry sauce, you really should try it.

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  • on May 10, 2012

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    These pork chops were wonderful--crusty on the outside and moist and tender on the inside. I was using particularly thick chops so I did have to cook a little longer in the skillet. I just used an instant read thermometer till they reached 145. Thanks for explaining the 300 oven. I was also confused.

    people found this review Helpful.
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  • on October 17, 2011

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    I made these chops this weekend and they were definitely over the top. I cut a boneless pork roast into 1 1/2 inch chops. The Madeira was a little pricey so I replaced it with half dry sherry and half sweet vermouth. I served with braised red cabbage with apples and a simple brown rice- mushroom dish. I never used grapeseed oil before but really like how it work at high heat. GREAT recipe and will definitely do again.

    people found this review Helpful.
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