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Recipe

Pork Chops with Cherry Relish

Servings: 4

Pork chops love their fruit sauces (applesauce, anyone?). Here, tart-sweet cherries are the main ingredient in a tangy, vibrant relish worthy of mopping up.

Ingredients

  • Kosher salt
  • 4 6-oz. 1-inch-thick bone-in pork chops
  • 4 Tbs. extra-virgin olive oil
  • 4 oz. thinly sliced red onion (about 1-1/4 cups)
  • 1 Tbs. minced fresh ginger
  • 10 oz. sweet cherries, pitted and halved (about 2 cups)
  • 2 Tbs. balsamic vinegar
  • 1-1/2 Tbs. finely chopped fresh dill
  • 1 tsp. granulated sugar (optional)

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 115
  • Sodium (mg): 540
  • Carbohydrates (g): 16
  • Fiber (g): 2
  • Sugar (g): 13
  • Protein (g): 38

Preparation

  • Heat 1 qt. water with 3 Tbs. of salt, stirring until the salt dissolves. Cool the brine, then put the pork chops in a sealable plastic bag and pour the brine over them. Seal the bag and chill overnight.
  • Remove the pork from the brine and pat the chops dry. Heat a large heavy-duty skillet over medium heat. Add 2 Tbs. of the oil, and heat until shimmering, about 5 minutes. Sear the pork chops until browned, about 5 minutes, then flip and cook until an instant-read thermometer placed in the center of a chop registers 135°F, about 4 minutes more. Transfer the pork to a cutting board and let rest.
  • Wipe the pan clean. Heat the remaining 2 Tbs. oil in the same skillet over medium heat until shimmering hot. Add the onion and 3/4 tsp. salt, and cook, stirring occasionally, until starting to brown, 4 to 6 minutes. Stir in the ginger and cook 1 minute more. Transfer the onion mixture to a food processor. Add the cherries, vinegar, dill, and sugar, if using. Pulse to your desired
    consistency.
  • Serve the chops with the cherry relish.

Reviews

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Reviews (1 review)

  • dingodoctor1 | 07/06/2020

    Amazingly tasty relish. This will be a summer standard from now on!

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