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Pork Chops with Cherry Gravy

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This is an outstanding recipe that I have played with and think is a knock out of the park... My favourite is with the couscous...The Gravy is the key here and tender pork.

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Ingredients

  • 4 pounds boneless pork shoulder
  • Salt and freshly ground pepper to taste
  • 4 tablespoons canola oil
  • 3 large onions, coarsely chopped
  • 3 medium carrots, coarsely chopped
  • 6 celery ribs, coarsely chopped
  • 1/4 cup tomato paste
  • 6 cups chicken stock
  • 1 cup dry red wine
  • 1 cup pitted fresh of dried sour cherries
  • salt and pepper to taste
  • dried jalapeño flakes or chilli
  • Cooked Rice,couscous, quinoa

Details

Preparation time 45mins
Cooking time 240mins

Preparation

Step 1

1. Preheat the oven to 350°. Season the pork with salt and pepper. In 2 tablespoons of the oil in a frying pan over high heat brown the pork all over. Remove from heat and place in a large dutch oven.

Remove the original oil residue from the frying pan and add 2 tablespoons of fresh oil. Add 2 onions, the carrots, and celery, and cook over moderate heat for about 18 minutes until soft and golden brown. Now add the tomato paste, wine and stock and bring to a boil. Now pour everything into Dutch oven and add the pork. Add the fruit cover and cook in the oven at 350 F for 4 hours.

When done, remove the pork from the Dutch oven and put aside. Strain off all the vegetables and save aside. Now add a tray of ice cubes to the drippings and separate the fat from the liquid and dispose of it. Add the vegetables and the gravy to a blender and purée until fine. Place the gravy in small pot. Bring to a boil reduce heat maintain boil for about 25 minutes, until reduced and thickened. season to taste,

Heat oil in a frying pan and slice the pork roast into 6 thick pork chops. Add the cooked chops to the pan and brown well on both sides. Serve with the gravy over rice, couscous or quinoa. Serve with your favourite vegetables such as fresh peas, green beans and brussel sprouts.

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