Here’s a recipe for Seared Pork Chops with Cherries and Spinach, a delicious and easy one-pan meal that combines sweet and savory flavors:
Ingredients:
- For the Pork Chops:
- 2-4 bone-in or boneless pork chops (about 6-ounces each)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- For the Cherry and Spinach Mixture:
- 1 cup pitted sweet cherries (fresh or frozen, thawed)
- ¼ cup dry white wine (or chicken broth)
- 1-2 tablespoons brown sugar (depending on the tartness of your cherries)
- 1 tablespoon balsamic vinegar
- 2 tablespoons unsalted butter
- 4 cups fresh baby spinach
- Salt and freshly ground black pepper, to taste
Instructions:
- Season Pork Chops: Pat the pork chops dry with paper towels. Season them generously with salt and freshly ground black pepper.
- Heat Pan and Sear: Heat olive oil in a large skillet or pan over medium-high heat. Once hot, carefully add the pork chops and sear for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaching 145°F for safety). If using bone-in pork chops, you may need to cook them for an additional 2-3 minutes per side to ensure the internal temperature reaches 145°F throughout.
- Transfer Pork Chops (Optional): Once seared, transfer the pork chops to a plate and tent them loosely with foil to keep them warm while you prepare the cherry and spinach mixture.
- Cherries and Wine: Add the pitted cherries, white wine (or chicken broth), brown sugar, and balsamic vinegar to the hot pan where you seared the pork chops. Bring to a simmer and cook for 2-3 minutes, or until the cherries soften slightly and the sauce thickens a bit.
- Butter and Spinach: Stir in the unsalted butter and cook until melted. Add the fresh baby spinach and toss with the cherry sauce until the spinach is wilted. Season with additional salt and pepper to taste.
- Return Pork Chops (Optional): If you tented the pork chops with foil, return them to the pan with the cherry and spinach mixture for a minute or two to heat them through with the sauce.
- Serve and Enjoy: Plate the seared pork chops with the flavorful cherry and spinach mixture spooned over the top. Enjoy this delightful combination of sweet and savory flavors!
Tips:
- You can use any type of pitted cherries you like, such as sweet cherries, tart cherries, or a combination of both.
- If you don’t have white wine, you can substitute it with chicken broth.
- For a thicker sauce, you can add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon of water) to the pan after cooking the cherries for a minute or two. Stir constantly until the sauce thickens.
- You can use a different type of leafy green vegetable instead of spinach, such as kale or arugula. Just be aware that these greens may cook down quicker than spinach.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.
This Seared Pork Chops with Cherries and Spinach is a perfect example of how simple ingredients can come together to create a delicious and satisfying meal.