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Spiced Pork Chops with Cherry Sauce Recipe (with Video)

Soy-free, Shellfish-free, Not vegan
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By
paleoglutenfreeguy

Discover our Spiced Pork Chops with Cherry Sauce Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 15min | Cook 15min

Ingredients

- 1 lb Cherries, (fresh, pitted or frozen. No need to thaw)
- 2 tsp fine sea salt, (divided)
- 0.5 tsp Ground ginger
- 0.25 tsp ground chipotle
- 1 tsp Arrowroot starch/flour
- 1.5 tsp Lime juice
- 4 pork chops
- 1.25 tsp ground coriander
- 1.25 tsp Ground cumin
- 1 tsp Ground black pepper
- 1 Tbs Avocado oil, or olive oil
- 1 Tbs ghee, or grass-fed butter
- 4 Scallions, sliced, for garnish
- 2 Tbs Fresh herbs, such as parsley, cilantro, basil or mint
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Directions

1. First, make the sauce: add the cherries, ground ginger, ground chipotle or chipotle flakes and 3/4 teaspoon salt to a medium saucepan.
2. Place over medium heat and stir occasionally. Once the cherries begin to soften, you can gently press on them to help release their juices. I like to leave some whole but do what you want.
3. Meanwhile, if making the slurry, mix the arrowroot with one tablespoon water in a small mixing bowl to create a slurry. This will help thicken the sauce.
4. Once the cherries have released a lot of liquid, after about 5-8 minutes, stir in the lime juice and the arrowroot/water slurry. Turn the heat to low and cover with a lid.
5. While the cherries cook, pat the pork chops dry with paper towels. Use a paring knife to cut 2 vertical slits about 2 inches apart in the fatty side of the chops. This will help prevent the chops from curling up as they cook.
6. In a small bowl, mix together the 1 1/4 teaspoons salt, coriander, cumin and pepper. Coat the chops on both sides with the spice mixture, gently patting it in to make sure it sticks.
7. In a large saute pan or skillet, heat the avocado oil or olive oil and the ghee or butter over medium-high heat.
8. When the pan is hot, add the chops and let sear for about 4-5 minutes. Flip (you'll know they're ready when the chops release easily from the pan) and cook for another 4-5 minutes, until they reach 145 degrees on an instant read thermometer.
9. Transfer the chops to plates or a platter. Top with the cherry sauce, scallions and fresh herbs and serve.

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