Cherry Bomb Chops

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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.

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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.

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Outstanding dish. The pork chops were great and I think I'll try the same treatment on a pork loin. Gotta try it.

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To: amtr_cook....I am going to make this on Sunday and I'm serving it with spaghetti with garlic and oil topped with a little grated Kesseri cheese.
The question I have has to do with the cherry sauce, you first put in sauce pan and heat to boil, then strong simmer and reduce by half and then put in skillet and reduce for a second time by half?
Also, anyone figure out why you heat the oven to 300 after taking out the chops?
I'm thinking for maybe those hush puppies and I'm giving this a 5 star rating cause I have too in order to post...I'm sure it's spot on.

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TO: amtr_cook -- I just watched his show that had this receipe, and you are not supposed to cook the pork chops entirely in the oven. Reading it can sound kind of confusing, but on the show he said that they are not supposed to be entirely cooked in the oven, that's just how you start them off and then pan sear them to finish cooking them and give them a crispy crust too. Hope that helps with your dry chops! Oh and green beens and applesauce make a great chop side dish, but I haven't tryed it with this receipe yet.

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First time I tried this recipe: The cherry sauce is incredible. Rich, tangy yet sweet, beautiful color, and great complement to the pork. My only problem was that after 20 minutes in 200F oven, the pork didn't cook at all. So I bumped it up to 250 for another 25 minutes or so, but then it got a little dry. I am going to try 250 from scratch next time. Another problem is that I am not sure what side dish to serve the pork with. Mash potatoes is the best I can think of. Any suggestion would be appreciated.

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OMG! I tired it because I can never get my pork chops to be tender. i brine turkey so decided to try it and it is GREAT. the chops are so moist. The cherry sauce is not too sweet and with the heat of the red pepper flakes in the brine, make a perfect match. I served it to a freind who was not crazy about the cherries but loved it. It is definitely worth a try with the cherries!. Glad to know the 300 degree was for hush puppies as it did not seem to go with the recipe.

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These are terrific - but why do the instructions say to take the chops from the oven and turn up the heat to 300 degrees? It doesn't appear the oven gets used again for this recipe.

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Made it last week, and no one liked it. Found a different brine by Alton and everyone raved. Oh well.

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Used 3 big, fat no bone chops. The brine worked like a charm and kept the chops moist and full of flavor. I was a little apprehensive with the cherry sauce until I tasted it after I deglazed the frying pan and collected the flavors from the chops to the sauce. Awesome!!! I took this recipe with me to San Antonio and prepared it for family. They raved about the chops and sauce. I gave credit where credit was due. Now my family is searching your recipes to try and top me and the Cherry Bomb Chops. This is a keeper.