Tuesday, June 22, 2010

I HOPE the way to your heart is through your stomach!

I know I've been a bit MIA lately... I've been traveling for the last 5 weeks and it was hard to justify spending time on the computer rather than spending time with friends and family, playing with my neice, visiting my 90-year-old grandmother, relaxing on the beach, celebrating my future sister-in-law's wedding... and the list goes on.  Enough excuses, I'll leave it at that.  Please accept my apology and I'll attempt to make amends by offering up one heck of a recipe. 

I didn't have many opportunities to lose myself in the kitchen while I was in the States but I made sure to take advantage of the seasonal summer produce whenever I could.  There's nothing better than going shopping with an open mind and being inspired by the fresh and local produce.  On one of those rare nights that I was able to cook dinner, I was greeted by an enormous display of cherries upon walking into the grocery store.  That made for an easy decision!  Not only are cherries deliciously sweet but they also contain numerous health and healing properties.  I always make sure to look for those that are large, firm and have an even deep red coloring. 

A nice cherry and wine sauce over some browned pork came to mind.  When I hear cherries and wine, I immediately think Pinot Noir, done.  I picked up a few more items and hurried home to the tune of my stomach rumbling.  Let's get to it, I've talked enough.  Without going into any more description, it was too die for!

Spiced Pork with Pinot Noir & Cherry Sauce


Pinot Cherry Sauce:
1 1/2 tsp olive oil
1 shallot, finely chopped
1 1/2 cups fresh cherries, pitted and halved
1/2 cup Pinot Noir
1 tbsp brown sugar
1 1/2 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper

For the chops:
4 bone-in pork loin chops
2 tsp salt
2 tsp black pepper
1 1/2 tsp ground coriander seeds
1 tsp chili powder
1 1/2 tbsp olive oil


1. Preheat the oven to 425 degrees F.

2. For cherry sauce, heat oil in a sauce pan over medium heat.  Add shallots and cook for about 4 minutes or until soft.  Add remaining ingredients and increase heat.  Bring to a boil then reduce heat and simmer for 10-15 minutes until desired consistency. 

3. Meanwhile, mix spices for pork chops and season evenly.  Heat oil over medium high in an oven-safe pan and cook pork chops on one side for 4 minutes until browned.  Flip chops and place pan in the oven.  Cook for about 10 minutes until internal temperature reaches 150 degrees F (pork will continue to rise in temperature after removed from the oven).  Cover with foil and let rest for 10 minutes. 

4. Serve pork chops with sauce spooned over the top.  Sprinkle with fresh herbs such as thyme or parsley.

Hmmm... what to do with the rest of that bottle of Pinot... 


  1. What a great meal. I love the cherries on the pork. It would be great on an entire roast loin.

  2. I'm in the same boat right now! Traveling for 6 weeks and hardly the time to get in the kitchen. I've been trying to showcase the recipes of those that are feeding me instead, but it's still been two weeks since my last post! I would love that pinot-cherry sauce over chicken.



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