• Dish Type:

    Pork Chops with Cherry Compote

  • Season:

    All Year

  • Prep Time:

    10 minutes

  • Cook Time:

    40 minutes

  • Serves:

    2-3

Ingredients

For pork chops:

For cherry compote:

  • 1 Cup of frozen or fresh tart cherries
  • 3 Tbsp light brown sugar
  • Juice of 1 lemon
  • 2 Tbsp of Cherry Balsamic Vinegar
  • 1/8 cup water 

Instructions

  1. Preheat oven to 350°.
  2. Mix garlic and ginger to make a paste. Rub paste on pork that has been patted dry with a paper towel and seasoned with black pepper. Set aside.  
  3. Heat cast iron skillet with black pepper extra virgin olive oil and 2 cloves garlic sliced thin. When hot, add pork, and cook on each side for 2-3 minutes per side and transfer to baking dish. 
  4. Continue baking pork in the oven for 40 minutes. Test for preferred doneness: 145°-150° Rare, 150°-155° medium, 155°-160° medium well, 160° well done. 
  5. While pork is in the oven, combine all ingredients (except water) for cherry compote in a small pot and cook on medium heat. Add 1/8 cup of water slowly while cooking. Keep an eye on compote to make sure it doesn't burn. 
  6. Remove pork from the oven when cooked to desired doneness and let rest for 3 minutes.
  7. Top with compote and drizzle with cherry balsamic vinegar. 

Serve with a simple salad made of arugula and feta with a dressing made with equal parts Black Pepper Extra Virgin Olive Oil and Cherry Basalmic Vingear. 

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