In a small saucepan, combine Dried Cherries, Red Wine Vinegar, and Sugar. Bring to a simmer over medium heat and cook until reduced by half, about 15-20 minutes. Remove from heat and whisk in cold Butter until emulsified. Set aside.
In a large bowl, toss Fingerling Potatoes with 1 tbsp Olive Oil, Salt, and Pepper. Spread on a baking sheet and roast for 20 minutes.
While potatoes roast, season Pork Chops generously with Salt and Pepper.
Heat 2 tbsp Olive Oil in a large oven-safe skillet over medium-high heat. Add Rosemary and Garlic to the oil and cook for 1 minute to infuse the oil.
Sear Pork Chops for 3-4 minutes per side, until golden brown. Transfer skillet to the oven and roast for 8-10 minutes, or until the Pork Chops reach an internal temperature of 145°F (63°C).
During the last 5 minutes of pork cooking time, add Asparagus to the baking sheet with the potatoes and toss with a little olive oil, salt and pepper.
Let Pork Chops rest for 5 minutes before serving. Drizzle with Cherry Gastrique and serve with Roasted Potatoes and Asparagus.
Ingredients
4
44Thick-Cut Bone-in Pork Chops - about 1.5 inches thick
1 lb450 gFingerling Potatoes - halved
1 bunch1 bunchAsparagus - trimmed
1 cup240 mLDried Cherries
1/4 cup60 mLRed Wine Vinegar
2 tbsp30 mLSugar
2 tbsp30 mLButter - unsalted, cold and cubed
3 tbsp45 mLOlive Oil
2 sprigs2 sprigsRosemary
2 cloves10 mLGarlic - smashed
Saltto taste
Black Pepperto taste
Equipment
Oven-Safe Skillet
Baking Sheet
Small Saucepan
Large Bowl
Meat Thermometer
Instructions
Preheat oven to 400°F (200°C).
In a small saucepan, combine Dried Cherries, Red Wine Vinegar, and Sugar. Bring to a simmer over medium heat and cook until reduced by half, about 15-20 minutes. Remove from heat and whisk in cold Butter until emulsified. Set aside.
In a large bowl, toss Fingerling Potatoes with 1 tbsp Olive Oil, Salt, and Pepper. Spread on a baking sheet and roast for 20 minutes.
While potatoes roast, season Pork Chops generously with Salt and Pepper.
Heat 2 tbsp Olive Oil in a large oven-safe skillet over medium-high heat. Add Rosemary and Garlic to the oil and cook for 1 minute to infuse the oil.
Sear Pork Chops for 3-4 minutes per side, until golden brown. Transfer skillet to the oven and roast for 8-10 minutes, or until the Pork Chops reach an internal temperature of 145°F (63°C).
During the last 5 minutes of pork cooking time, add Asparagus to the baking sheet with the potatoes and toss with a little olive oil, salt and pepper.
Let Pork Chops rest for 5 minutes before serving. Drizzle with Cherry Gastrique and serve with Roasted Potatoes and Asparagus.
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