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Pork Chops With Cherry Pan Sauce

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“I go this recipe from the Rachel Ray show and I make it with Simple Couscous. My family absolutely loved it - even my 14 year old daughter cleaned her plate. I count that a success anytime! It is a nice change to the everyday - and is easy to make!! I did modify the sauce a bit as I like the sauce a bit thicker and used bing cherries in syrup as i couldn't find the ones she called for. Turned out great and looked the same.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
  2. Lightly season the pounded chops with salt, pepper and thyme.
  3. Place flour in a shallow bowl and toss the seasoned chops in the flour, coating completely then shaking off excess.
  4. Place the chops in the hot skillet and sear meat on both sides to caramelize, about 2-3 minutes on each side.
  5. Once the chops are done, remove them to a plate and tent with foil to rest while you make the pan sauce.
  6. Place the skillet back on the stove over medium heat with another 1-2 tablespoons of EVOO.
  7. Add the shallots and cook for 2 minutes. Add cherries to the shallots along with the lemon zest to warm through.
  8. Add 1/2 cup of stock and let cook for another minute.
  9. Add the remaining butter in small pieces, toss the sauce to combine.
  10. Mix 1 tsp corn starch to 1/2 cup cold water and add slowly to sauce until desired thickness is achieved.
  11. Simmer for 3-5 minutes to cook out starch flavor.
  12. Pour pan sauce over the chops.
  13. Serve with Simple Couscous Recipe #195545 as pictured for lovely presentation. Enjoy :).

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