Best Pork Chops With Cherry Barbecue Sauce Recipes

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PORK CHOPS WITH CHERRY SAUCE



Pork Chops with Cherry Sauce image

Enjoy the rich flavor of this pork chop dish. The spice rub also works well on lamb or beef. -Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

1 tablespoon finely chopped shallot
1 teaspoon olive oil
1 cup fresh or frozen pitted dark sweet cherries, halved
1/3 cup ruby port wine
1 teaspoon balsamic vinegar
1/8 teaspoon salt
PORK CHOPS:
1 teaspoon coriander seeds, crushed
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 bone-in pork loin chops (7 ounces each)
2 teaspoons olive oil

Steps:

  • In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.

Nutrition Facts : Calories 356 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 509mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

PORK CHOPS WITH CHERRY PRESERVES SAUCE



Pork Chops With Cherry Preserves Sauce image

One of those recipes with lovely presentation that looks like it was 10 times harder to make than it was. Better if you use homemade or top-quality preserves.

Provided by little_wing

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 (4 ounce) boneless pork loin chops
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 cup cherry preserves
1 teaspoon balsamic vinegar

Steps:

  • Heat a large nonstick skillet over med-high heat.
  • Coat pan with cooking spray.
  • Sprinkle pork with half the salt and pepper.
  • Add pork to pan and cook 4-5 minutes on each side, or until browned and cooked through.
  • Remove and keep warm.
  • Add preserves, vinegar and remaining salt and pepper to pan.
  • Cook 30 seconds, scraping up browned bits from pan.
  • Serve sauce over pork.

GRILLED PORK CHOPS WITH SOUR CHERRY SAUCE



Grilled Pork Chops with Sour Cherry Sauce image

Categories     Fruit     Pork     Backyard BBQ     Cherry     Summer     Grill     Grill/Barbecue     Gourmet

Yield Serves 8

Number Of Ingredients 11

3 tablespoons balsamic vinegar
3 tablespoons sugar
3/4 cup dry red wine
1/4 cup minced shallot
a 3-inch cinnamon stick
1 cup chicken broth
1 pound sour cherries (about 3 cups), pitted
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
2 teaspoons fresh lime juice, or to taste
eight 1-inch-thick boneless pork chops
vegetable oil for rubbing chops

Steps:

  • In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze. Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup. Add the broth and the cherries and simmer the sauce for 5 minutes. Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes. Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.
  • Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through. Transfer the pork chops to a platter and spoon the sauce over them.

SLOW-COOKED CHERRY PORK CHOPS



Slow-Cooked Cherry Pork Chops image

I mixed and matched several recipes to come up with this one. I'm always happy to adapt recipes for my slow cooker. It's so easy to prepare a meal that way. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 6 servings.

Number Of Ingredients 8

6 bone-in pork loin chops (8 ounces each)
1/8 teaspoon salt
Dash pepper
1 cup canned cherry pie filling
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground mace
Additional cherry pie filling, warmed, optional

Steps:

  • In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides. Season with salt and pepper., In a 3-qt. slow cooker, combine pie filling, lemon juice, bouillon and mace. Add pork chops. Cover and cook on low until meat is no longer pink, 3-4 hours. Serve with additional pie filling if desired.

Nutrition Facts : Calories 371 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 203mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

PORK CHOPS WITH CHERRY PAN SAUCE



Pork Chops With Cherry Pan Sauce image

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.

Provided by Mommy Diva

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 tablespoons extra virgin olive oil
3 tablespoons butter, divided
4 boneless pork loin chops, pounded to 1/4-inch thick
3/4 cup flour, for dusting pork chops
salt and pepper
6 sprigs fresh thyme, leaves stripped and chopped
1 large shallot, chopped finely
1 (15 ounce) can whole pitted bing cherries in syrup, drained
1/2 lemon, zest of
1 teaspoon cornstarch

Steps:

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

Nutrition Facts : Calories 692, Fat 38.8, SaturatedFat 12.4, Cholesterol 146.8, Sodium 169.5, Carbohydrate 41.7, Fiber 3.1, Sugar 17.3, Protein 43.3

CHERRY BARBECUE SAUCE



Cherry Barbecue Sauce image

You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes phenomenal on ribs and chicken! -Ilene Harrington, Nipomo, California

Provided by Taste of Home

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 11

1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
1 cup ketchup
2/3 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1/8 teaspoon Liquid Smoke, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 184mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

PORK CHOPS WITH CHERRY SAUCE



Pork Chops With Cherry Sauce image

Cherries add a nice tartness to the pork chops in this recipe. Easy to fix, but can be elegantly served. This recipe serves 2, however certainly can be doubled, etc.

Provided by jonesies

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless pork loin chops, 1 inch thick
2 tablespoons vegetable oil
1/2 cup onion, chopped
1 cup reduced-sodium chicken broth
1/3 cup dried tart cherry
2 tablespoons orange marmalade
1 tablespoon balsamic vinegar
red pepper flakes, to taste

Steps:

  • Season pork chops with some salt and pepper to your liking. Heat oil in a large skillet on high heat. Add pork chops; brown well, about 3 minutes per side. Remove to plate.
  • Add onions to skillet; cook until tender, 3 to 5 minutes. Add chicken broth, dried cherries, orange marmalade, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half.
  • Reduce heat. Add pork chops to pan, cook 5 to 6 minutes, or until done. (cook pork chops longer on lower heat if thicker of have bone in them) Internal temperature should be 160 degrees. Add more chicken broth if needed.
  • Serve pork chops with cherry sauce spooned over them.

Nutrition Facts : Calories 511.3, Fat 27.3, SaturatedFat 6.5, Cholesterol 124, Sodium 140.2, Carbohydrate 22.9, Fiber 1.2, Sugar 17.2, Protein 43.1

GRILLED CHERRY PORK CHOPS



Grilled Cherry Pork Chops image

Adapted from Bon Appetit magazine. If possible, get a helper to grill the meat while you are preparing the cherry sauce - if you time it right, then by the time the grill is preheated and the meat os cooked, your sauce will be ready to go and nice & warm. Cook time for the will vary depending upon the weight of your chops and whether or not they have bones. You may also broil these instead, if desired.

Provided by HeatherFeather

Categories     Pork

Time 1h16m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork loin chops (1/2" thick)
1/4 cup low sodium soy sauce
1 teaspoon canola oil
1/2 cup onion, chopped
1 tablespoon fresh ginger, chopped
1 teaspoon garlic, minced
1 cup fresh sweet cherries, pitted and coarsely chopped (measure after pitting & chopping)
salt and pepper, to taste

Steps:

  • Season pork with salt and pepper to taste.
  • Then place into a zip-top baggie with soy sauce and let marinate in the fridge for 1 hour, turning bag over occasionally.
  • Set a small skillet over medium heat and add oil.
  • Saute onions, garlic, and ginger in oil until tender, about 5 minutes.
  • Add cherries and saute until the cherries start to soften- approximately 5-10 minutes.
  • Remove from heat and season to taste with salt.
  • Remove pork from marinade (discard marinade) and grill over medium high heat about 4 minutes per side, or until cooked through.
  • Serve with cherry sauce on top.

GRILLED PORK CHOPS WITH CHERRY SAUCE



Grilled Pork Chops With Cherry Sauce image

If you thought pork and apples were a winning combination, just wait 'til you try pork and cherries.

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 pork loin chops, preferably bone-inand at least 1 inch thick
1 tablespoon minced fresh rosemary
1 teaspoon salt, plus more for the sauce
1 teaspoon freshly ground blackpepper, plus more for the sauce
1 teaspoon  finely minced garlic
3 tablespoons butter
1 tablespoon minced shallot
1 cup cherries, stemmed, pittedand halved
½ cup fruity red wine

Steps:

  • Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
  • Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
  • Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

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