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4 thick-cut pork chops (1 1/2 – 2 inches)
1 Tbsp. extra-virgin olive oil
2 tbsp. minced shallots
1/3 cup white wine vinegar
1/2 diced dried cherries
1 tbsp. chopped fresh sage
1 cup Pepperlane cherry Bomb Jelly
Salt and Pepper to taste

Sauce: Heat 1 Tbsp. olive oil in a saucepan over medium hear. Add shallots to pan; suatê until softened, 2-3 minutes. Deglaze the pan with vinegar, then stir in dried cherries and rosemary. Simmer mixture until cherries are plumped, 2-3 minutes. Stir in Pepperlane Cherry Bomb Jelly and simmer over low hear 5-7 minutes. Remove from heat. Set aside while cooking pork.

Pork chops:
Heat 1 tbsp. oil in a sautê pan over high heat until oi9l shimmers. Sear port until well browned on all sides. Reduce heat to medium, cover, and cook pork until thermometer registers 155. Remove pork to plate and serve sauce over top.