Tuesday, July 6, 2010

Cherry and Pork, Not Traditional but YUMMY!

I bet you don't really think of pork chops when you think of cherries but if you've ever had cranberry sauce with your meat, then you know how yummy a sweet and savory combination can be. Summer is cherry season so I wanted to incorporate them as much as I can in my baking and cooking. Tonight, I braised pork chops in a cherry-flavored broth. Then I reduced the broth is a thick sauce to serve on top of the meat and cheesy grits. Total comfort food and very appropriate for the season!

Pork Chops with Cherry Sauce


2 (1-inch-thick) bone-in pork loin chops
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp olive oil
1/2 c chopped onions
1 c sliced mushrooms
1 tsp coriander seeds, lightly crushed
1 tsp dry ground mustard
1 cup fresh cherries, pitted and chopped
1 c chicken broth
1 Tbsp orange marmalade
1 tsp balsamic vinegar


1. Rinse pork chop and pat dry with paper towels. Season both sides with salt and pepper.

2. Heat the oil in a Dutch oven over medium-high heat. When it shimmers, add chop and cook on one side, undisturbed, until golden brown, about 4 minutes. Flip the pork over and brown on the other side, about 4 minutes. Remove and set aside.

3. Add onions and mushrooms to the same skillet. Cook over moderate heat, stirring, until browned. Add coriander seeds, mustard, cherries, broth, marmalade and vinegar and simmer, stirring, 2 minutes. Add back pork, and any juices that have accumulated on plate and bring to a boil.

4. Turn heat down and cover. Simmer for 30 minutes or until pork registers 155°F on a meat thermometer. Transfer pork to a plate and let stand, loosely covered. Simmer sauce, stirring, until slightly thickened and serve over pork.

Cheesy Grits


1 c whole milk
1 c water
1/2 tsp salt
1/2 c ground cornmeal
1/4 tsp freshly ground black pepper
2 Tbsp unsalted butter
1/2 sharp Cheddar, shredded


1. Place the milk, water, and salt into a pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover.

2. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

3. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.

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