Pork Chops with Cherry Wine Pan Sauce
We love these thin-cut pork chops, they sear quickly, have a nice crisp texture and pair well with the rich cherry pan sauce. The fresh thyme and black pepper come through nicely, and overall, this was a very satisfying, quick and dare I say it, fancy weekday meal. Great for Valentine's Day, Mother's Day, or any occasion where you want something special without the fuss. This did make a lot of sauce, so you could do half the recipe if you haven't got a full jar of Wozz! Sour Cherry Spiced Wine Compote on hand.
Ingredients
2 lb Pork Loin Chops (thin cut), about 6 chops
1 tsp salt
pepper
2 tsp Fresh Thyme (rough chop)
1/2 Tbsp Oil (vegetable, light olive oil, avocado)
Cherry Wine Pan Sauce Ingredients
1 Cup Dry Red Wine
1 Cup Wozz! Sour Cherry Spiced Wine Compote
1 Tbsp Butter
Salt
Pepper
Recipe
Season the Chops
Season the pork chops with salt, pepper, and thyme on both sides and set aside.
Sear and Seal
Heat the oil in a thick bottomed pan, large enough to accommodate all chops at once. If not you'll need to cook in batches. Sear and cook the first side for 4 minutes to get a really nice, almost crispy caramelized sear, then turn and cook the other side for 3 minutes.
Remove and transfer to a warm platter, cover in foil, and keep warm and to rest.
The Pan Sauce
Deglaze the pan with the cup of red wine, scraping off all the caramelized bits stuck in the pan from the pork chops. Allow to come to a simmer just long enough to cook off the alcohol (about 1 minute)
Add 1 cup of Wozz! Sour Cherry Spiced Wine Compote and bring back to a simmer stirring until well combined.
Turn off the heat and add the butter, stirring/whisking continuously until emulsified.
Check and adjust seasoning if necessary with a pinch of salt and black pepper.
Uncover the pork chops and add any resting juices to the sauce before spooning the cherry pan sauce over the pork chops.
Garnish and Serve
Garnish with fresh sprigs of thyme and thyme leaves, and serve with your favorite potato side dish and green beans.
