Pork Loin Chops with Cherry Compote

The red fruit aromas of the Brut Rosé Cava mirror the cherries simmered in red wine, which are served with sautéed pork loin chops. Suggested side dishes are potatoes and carrots with butter.

Yield: 4 Servings

Ingredients

1 Tablespoon oil
4 boneless pork loin chops
1 cup canned tart cherries, pitted and drained
1/4 cup red wine
2 tablespoons apple cider vinegar
3 tablespoons honey
1/4 teaspoon dry mustard

Method

Combine the cherries, red wine, cider vinegar, honey, mustard and a pinch of salt in a saucepan. Bring to simmer and cook for about 10-15 minutes or until cherries are dark and liquid is reduced to about two tablespoons.

Meanwhile pat chops dry with paper towels and season with salt and freshly ground pepper. Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté pork, turning once, until browned and just cooked through but still juicy, 6-10 minutes or internal temperature of 130 degrees. Allow chops to rest for 5-10 minutes then served topped with cherry compote.

Serving Suggestion

Pair with Red Flute Meritage.

Estimated Prep Time: 5 minutes
Estimated Cooking Time: 25 minutes