Pork pairs well with the sweet tartness of fruit, especially cherries. Here, fresh cherries add fullness of flavor and texture to a savory white wine sauce slightly thickened with a bit of tangy Dijon mustard. If you can't find fresh cherries, dried will do, making this recipe a favorite for any season.

Ingredients

4 serv.

extra virgin olive oil↗2 tablespoons
pork chops↗8
bone-in, about 6 to 8 ounces each (about 1" thick)
sea salt↗
fresh ground black pepper↗
dry white wine↗1 cup
Dijon mustard↗1 teaspoon
fresh cherries↗1⁄2 lb
halved, pitted (or 1/2 cup dried cherries, soaked in hot water 10 minutes)
unsalted butter↗2 teaspoons
(optional)

Step-by-step instructions

1
Heat olive oil in a large skillet over medium-high heat.
2
Lightly season pork chops with salt and pepper, then, two to four at a time, depending on the size of your skillet, brown well on each side, removing to warm oven.
3
Deglaze the skillet with the wine, scraping up brown bits, reduce heat to medium and stir in the mustard, then add the cherries.
4
Season to taste with salt and pepper.
5
When the sauce begins to bubble, add all the pork chops back into the skillet, spooning sauce over them to coat, cover and reduce heat to medium low.
6
Cook over medium low about 5 minutes, then rearrange chops so those on the bottom are now on the top, and spoon sauce over.
7
Cover and cook an additional 5 minutes or more, until chops are cooked through, but still very slightly pink inside (test by prying into the thickest part of one chop with a knife point).
8
Remove chops to serving platter or individual plates.
9
Melt butter (optional) into remaining sauce in skillet, heat and spoon over chops.

Source: food.com

Original recipe ↗

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