Rosemary And Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for thick-cut pork chops. Don’t be tempted to go for boneless chops; a dish this simple and flavorful calls for a heavy-hitting bone-in situation.

By Bonappetit

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup dried cherries
• 1 cup hot water
• 4 pieces bone-in pork chops
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 tablespoon fresh rosemary
• 1 cup chicken broth

Instructions

1. Rehydrate the dried cherries by placing them in a bowl and covering them with hot water. Let them sit until plump and juicy.
2. Season the pork chops with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the pork chops to the skillet and sear until golden brown, about 4-5 minutes per side.
5. Remove the pork chops from the skillet and set aside.
6. Add minced garlic and chopped rosemary to the skillet and sauté until fragrant, about 30 seconds.
7. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
8. Drain the cherries and add them to the skillet along with any juices.
9. Return the pork chops to the skillet, reduce heat to low, and simmer until the pork is cooked through, about 10 minutes.
10. Serve the pork chops with the cherry-rosemary sauce spooned over the top.