With leftover fresh cherries from a super special fresh cherry pie, my wonderful mother recommended a cherry vanilla sauté over pork.
Well, that sounded absolutely exquisite.
And, since she has such a phenomenal palate, of course I took her advice – almost immediately! Thanks, Mom!! 💖
Cherry Chili Pepper Vanilla Pork
Cherry Chili Pepper Vanilla Pork
4 boneless pork chops
1 Tbs. olive oil
sea salt and pepper
2 Tbs. butter
1 large shallot, minced
1 lb. fresh cherries, chopped and/or pitted
sea salt and pepper
1 tsp. dried red chili flakes
1 tsp. vanilla extract
1 Tbs. all purpose flour
Preheat the oven to 500 degrees. Allow the oven to warm for at least an hour, in order to get it super hot.
Rub the pork chops with oil and salt and pepper.
Place in an oven safe baking dish. Cover. Bake for 15 minutes. Turn OFF the oven heat and keep the oven door CLOSED.
Let the pork continue to cook in the OFF oven with the CLOSED door for 45-55 minutes. Keep that door closed.
Remove from the oven. Make sure the internal temperature registers 160 degrees. Let sit to cool enough to serve.
Meanwhile, melt the butter in a medium sized pan.
Add the shallots, cherries, sea salt, and pepper.
Cook until the cherries are pretty soft, and are releasing all their juices.
Add the dried chili flakes and vanilla.
Cook for another few minutes, stirring.
Whisk in the flour to thicken the sauce.
Serve the pork chops plated and topped with the delicious sauce.
