Photo: Sam Loyd
Braised Pork Chops with Cherries
9 ingredients
Serves 4.
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Cherries have a short season, heralding the start of summer. They pair well with duck or pork in savory dishes, bringing out the natural sweetness of the meat. A cherry pitter will make short work of the stones. When fresh cherries aren’t in season, use dried cherries.
Estimated Nutrition (whole recipe, rough)
678
Calories
61g
Protein
30g
Fat
35g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 bone-in, center-cut pork loin chops, each 1 inch thick
- Salt and freshly ground pepper, to taste
- 1 Tbs. minced fresh rosemary
- 3 Tbs. unsalted butter
- 2 leeks, white and light green portions, halved lengthwise and thinly sliced
- 1 cup chicken broth
- 1/4 cup port wine
- 2 Tbs. balsamic vinegar
- 1/2 cup dried cherries or 1 cup fresh pitted cherries, halved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes