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Pork Chops with Cherry Sauce Recipe
Pork Chops with Cherry Sauce Recipe photo by Taste of Home

Pork Chops with Cherry Sauce Recipe

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4.5 3
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Enjoy the rich flavor of this dish, which delivers .88 mg of thiamin! The spice rub also works well on lamb or beef. —Kendra Doss, Kansas City, Missouri
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 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
  • 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

Nutritional Facts

1 pork chop with 1/3 cup sauce equals 356 calories, 16 g fat (4 g saturated fat), 86 mg cholesterol, 509 mg sodium, 16 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 fruit


  1. 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.
  2. 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. Yield: 2 servings.
Originally published as Pork Chops with Cherry Sauce in Healthy Cooking August/September 2011, p37

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Oct. 16, 2011

"For better results, put the rub on at least one hour before cooking."

Reviewed Oct. 13, 2011

"These pork chops were soooooo good!!!! I loved them and my whole family loved them. The flavors and everything were great, on the chops. The sauce was not good, yuck! Will make it again w/o the sauce."

Reviewed Jul. 31, 2011

"Excellent taste, plus quick & easy to prepare."

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