Pork Chops With Cherry Port Glaze
Servings 4
Calories 396kcal
Ingredients
- 4 1" thick bone-in pork chops
For the brine:
- 4 cups water
- 2 Tbsp brown sugar
- ⅓ cup kosher salt
- 2 sprigs fresh rosemary
- 1 orange (cut into wedges)
- 3 cloves garlic (roughly chopped)
- 1 Tbsp black pepper
For the glaze:
- 1 small onion (sliced vertically)
- 2 cups cherries (pitted)
- ½ cup port wine
- 1 Tbsp cornstarch
- ¼ cup fresh squeezed orange juice
- 1 tsp orange zest
- 1½ tsp red wine vinegar
- 1 tsp dried rosemary
Instructions
For the brine:
- Combine all brine ingredients together in a saucepan, cover and bring to a boil. Turn off heat, uncover and cool completely (about 30 to 45 minutes). Add 2 cups of ice.
- Place pork chops in a resealable bag or a shallow dish. Pour brine over the pork, cover or seal. Refrigerate for at least 4 hours, or up to 24.
For the glaze:
- In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring ocasionally, until onions are transluscent (about 5 minutes).
- Add cherries to the onions and cook for 3 minutes.
- Whisk together remaining ingredients in a small mixing bowl. Pour mixture into cherry mixture and cook until thickened. Cover and turn off heat.
To grill the pork:
- Preheat grill to medium heat.
- Remove pork from brine. Discard brine.
- Add pork chops to grill. Grill 4-5 minutes per side.
- Remove pork from the grill and let rest 3-4 minutes. Serve with cherry glaze and a sprinkle or fresh parsley, if desired.
Notes
I like to whip together the glaze while my husband is grilling the pork.
Click here for the zester I recommend.
Click here for my cherry pitter. It's like a hole punch for food. It also works to pit olives.
Nutrition
Calories: 396kcal | Carbohydrates: 32g | Protein: 37g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 9542mg | Potassium: 896mg | Fiber: 3g | Sugar: 22g | Vitamin A: 143IU | Vitamin C: 31mg | Calcium: 91mg | Iron: 2mg