Pan Roasted Pork with Black Sour Cherries


If you are looking for a houseguest, I recommend finding one who will cook for you. And if you happen to be a food writer, a guest who writes down the recipe is a good find. Invite them back.

This recipe is from our friend Currie, who is an excellent houseguest and cook.

He also made a delicious Pommes Anna to accompany the pork, but I’m saving that recipe for anther column. I like to get a few miles out of our houseguests.


2 Pork chops, 1- 11⁄2 inch thick
Salt & Pepper
1-2 Tablespoons olive oil
1⁄4 cup of liquid (wine, beer, stock or water)
1 Tablespoon butter
11⁄2 cup sour cherries

Take the pork out of the fridge 30-45 minutes before cooking so it is room temperature, pat dry with paper towel. Wet meat will not sear well and form a crust with umami flavor. Salt and pepper the meat on both sides.

Place in a medium high to high heat pan with olive oil. One may also add a clove of smashed garlic at this time. It is best the pan has a thick bottom so there are no hotspots. Do not use a teflon pan, seasoned cast iron pan works best for me.

For 1″ thick let them sear ⁄ cook for 4-6 minutes (4 medium – 6 well done) on each side.

Remove from heat and let cool on rack 10 minutes – this is part of the cooking process (the rack allows for even air circulation)

Turn heat down to medium – Deglaze pan with 1/4 cup wine, beer or stock and add cherries and butter. Reduce for 10 minutes.

Crack fresh black pepper on pork, plate and serve. Garnish with something green. We used fresh fennel.