Pan-Fried Pork Cutlets with Bing Cherries

Name: Pan-Fried Pork Cutlets with Bing Cherries
Yield: SERVES 2
Ingredients: 3/4 cup Bing cherries (about 18); 6 center-cut, 1/2-inch-thick boneless pork chops (aka cutlets; about 14 ounces total); Kosher salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1 large shallot, thinly sliced; 1 tablespoon unsalted butter; 1 tablespoon cider or red wine vinegar; 1/2 teaspoon Dijon mustard; 1/4 teaspoon finely chopped fresh sage; 1 cup salt-free chicken stock or salt-free broth (see Note)

December 22, 2011

Cherries are just as delightful in savory contexts as they are in sweet ones; here, they’re combined with sage and a little vinegar to complement the mild flavor of pork chops. This is a perfect dish for a romantic dinner for two. This is a classic example of a simple pan sauce and can be modified for different meats or seasons. Try swapping in different fruits, herbs, or vinegars, depending on your whims and desires. If cherries aren’t in season, figs or apricots would be especially good.

Recipe notes

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