Pork Loin Chops with Cherry Sauce
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Pork Loin Chops with Cherry Sauce
Recipe By Michael Weldon
4 Coles pork loin chops, around 200 g each (1.5 cm thick)
1 tbsp fresh rosemary, finely chopped
1 tsp whole fennel seeds, crushed
1 small lemon
sea salt and cracked black pepper to taste
2 cloves garlic, finely minced
2 tbsp butter
1 French shallot, finely diced
1 cup fresh cherries, sliced in half, pitted
1/3 cup merlot red wine (non-alcohol option: stock)
Method
Place the pork chops onto a tray and rub all over with the rosemary, fennel seeds, lemon zest, garlic and a pinch of salt and pepper.
Heat a BBQ or grill pan over a medium-high heat and cook the chops for 2-3 minutes each side, or until cooked through and golden on the outside. Place the chops on a tray to rest.
Meanwhile, place the butter into a small saucepan with the shallot and cook for 1 minute to soften. Add in the cherries and wine then bring up to a simmer. Cook for 4-5 minutes, or until the mixture is syrupy and the cherries are softened. Pour over any juice that has come out of the pork into the sauce and take off the heat.
Place onto serving plates. Spoon over some of the cherry sauce and serve immediately.
