October 2025 - Chermoula Pork Chop with Red Wine Cherry Sauce
Ingredients
- Pork Chops · 4
- Herbie's Chermoula Spice Mix · 1 tablespoon
- Williamson Wines Extra Virgin Olive Oil · 2 tablespoons
- Fresh or frozen Cherries, pitted · 2 cups
- Red Wine · 1 cup
- Brown Sugar · 1 tablespoon
- Butter · 4 tablespoons
- Garlic Cloves, whole · 10
- Shallot, minced · 1
- sprigs, Fresh Rosemary · 2
- Salt · 1/4 teaspoon
Instructions
Pre heat your oven to 350 degrees
Start by seasoning the pork chops with salt, cracked black pepper and Herbie's Chermoula Spice Mix on both sides.
Pre heat a cast iron pan or large sauté pan over medium high heat, add 2 tablespoons of Williamson Wines Extra Virgin Olive Oil and 2 tablespoons of butter. Heat the oil/butter until right before it begins to smoke. First add the fresh rosemary sprigs and garlic cloves to the pan. Then add the pork chops, arrange them around the rosemary and garlic, also make sure to press down on them so they make good contact with the pan, this will give them a great sear!
Sear the pork chops for about 4 minutes on each side. (the rosemary and garlic give these pork chops great flavor, if you want try and baste them with the melted butter/oil while they are searing in the pan it is highly encouraged!)
Remove the pan from the heat. Bake the pork chops in the same pan for 5 minutes at 350 degrees.
After 5 minutes, remove the pork chops from the oven, give them one last baste before you remove them from the pan onto a plate or cutting board to rest. Dump all of the left over butter/oil, rosemary, garlic out of the pan.
While those pork chops rest, add the garlic and shallots to the pan used for searing and move the pan back to the stove, heat over low heat. First add 1 tablespoon of butter and let it melt. Once melted, add the shallots and cook for 2 minutes before adding the brown sugar followed by the cherries and their juices. This will start to deglaze the pan so make sure to scrape all of the brown bits off the bottom of the pan while the cherries cook for 2 min. or until they become blistered and give off all of their juices.
Add the red wine and continue to cook over low heat to reduce the sauce down. After it has reduced by 1/2 - add 1 more tablespoon of butter to finish the sauce. You will know that it is finished when the cherry wine sauce coats the back of your spoon.
Arrange the pork chops on your serving plate and serve with that beautiful cherry sauce on top!
