Name: Rosemary and Dried Cherry Pork Chops
Total time: 45 minutes
Yield: 2 servings
Ingredients: ⅓ cup dried tart cherries; 2 1"–1¼"-thick bone-in pork chops (10–12 oz. each); Kosher salt, freshly ground pepper; 3 Tbsp. all-purpose flour; 2 Tbsp. extra-virgin olive oil; 1 large shallot, thinly sliced; 4 Tbsp. unsalted butter, divided; 2 cups low-sodium chicken broth; 2 Tbsp. Dijon mustard; 1 Tbsp. balsamic vinegar; 2 sprigs rosemary

Two pork chops placed opposite one another in a brown pan sauce speckled with dried cherries onions and rosemary.

Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for thick-cut pork chops. Don’t be tempted to go for boneless chops; a dish this simple and flavorful calls for a heavy-hitting bone-in situation.

Recipe notes

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