This recipe came to me on a whim.
I have a bag of delicious frozen pacific northwestern cherries in my freezer. They’re quite tasty, but really sweet. I prefer to combine them with something else to cut down on the sugar. I usually thaw a few and mix them with blueberries, almond butter, and cinnamon for quick dessert. But I started thinking about how I could incorporate them into a savory dish.
Voila! A simple recipe is born. This recipe only takes minutes to prep and cook. Serve a favorite veggie on the side for a quick, healthy meal high in protein and vitamin C. This recipe serves 2.
Cherry Shallot Pork Chops
- 2 boneless pork chops
- 2 tablespoons ghee or butter
- 1 cup frozen sweet cherries
- 1 large shallot, sliced
- 1 tsp thyme
- 1/2 cup chicken broth or dry white wine
- salt, pepper, oregano
Season each of the pork chops with a pinch of salt, and as much pepper and oregano as you like.
Melt the butter or ghee in a skillet over medium heat. Add the chops and cook until done (internal temp should reach at least 160°), about 6-8 minutes per side (thicker chops might need more time).
Once done, remove the chops from the pan and cover with foil. Add the shallots and cherries to the pan (you don’t have to defrost the cherries first, they’ll defrost quickly in the pan) and stir around for about a minute. Add the broth and thyme, and season with some salt (go easy, you can always add more). Scrape up the brown bits in the pan so they incorporate into the cherry mixture. Allow to cook down until most of the liquid has evaporated, about 5 minutes.
Plate the chops, and top with the cherry/shallot mixture. Serve with a veggie of your choice.