Braised Pork Chops with Cherry Sauce


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Bone-in, center-cut pork loin chops, 4, each ¾ inch (2 cm) thick
  • Salt and freshly ground pepper
  • Fresh rosemary, 1 tablespoon minced
  • Unsalted butter, 3 tablespoons
  • Leeks, 2, white and pale green parts, halved, rinsed, and thinly sliced
  • Chicken broth, 1 cup (8 fl oz/250 ml)
  • Port wine, ¼ cup (2 fl oz/60 ml)
  • Balsamic vinegar, 2 tablespoons
  • Dried cherries, ½ cup (2 oz/60 g)


  • Brown the pork chops

    Sprinkle the pork chops with salt, pepper, and the rosemary, patting the seasonings firmly to adhere to the meat. In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. Add the pork chops and cook, turning once, until golden on both sides, about 6 minutes total. Transfer to a plate.

  • Make the sauce

    Melt the remaining 1 tablespoon butter in the pan over medium heat. Add the leeks and sauté until softened, 3–4 minutes. Add the broth and cook, stirring to scrape up the browned bits on the pan bottom, for 1 minute. Stir in the Port, vinegar, and cherries.

  • Finish the dish

    Return the pork chops and any juices from the plate to the pan and spoon the liquid over them. Cover, reduce the heat to medium-low, and simmer until the pork is tender and barely pink in the center, about 15 minutes. Transfer to plates, top with the sauce, and serve.