Grilled Pork Chops With Cherry Sauce
Updated June 24, 2026
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes, plus time for marinating
- Rating
- Comments
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Ingredients
4 pork loin chops, preferably bone-in and at least 1-inch thick
1 tablespoon minced fresh rosemary
1 teaspoon salt, plus more for the sauce
1 teaspoon freshly ground black pepper, plus more for the sauce
1 teaspoon finely minced garlic
3 tablespoons butter
1 tablespoon minced shallot
1 cup sweet cherries, stemmed, pitted and halved
½ cup fruity red wine
Nutritional analysis per serving (4 servings)
13 grams carbs; 97 milligrams cholesterol; 380 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 24 grams fat; 1 gram fiber; 521 milligrams sodium; 24 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
- Step 2
Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it’s just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
- Step 3
Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it’s incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.
Private Notes
Comments
Forgot to say: One way to pit cherries is to take a paper clip, open it up so that it makes an "s," then pull out the larger end of the "s" so that it forms a hook between a capital "L" and a "j". (I'm making this sound too complicated.) Then just push it into the top of the cherry and yank out the pit. Incredibly easy. Have done entire pints worth this way for cherry ice cream.
Is there a substitute for the wine in this recipe?
Would have been nice to see distinction as to whether cherries to use would be SWEET or Tart cherries. I'm assuming tart are what everyone is using (I would) but still would appreciate chef making correct distinction.
I made the recipe exactly as written. The sauce was great. I am going to try it on sautéed duck breasts.
The sauce did not turn out to be very flavorful. If I closed my eyes, I would not have known I was eating anything made with cherries. I think what it needs is some sweetness, and that might come from the addition of some cherry jam or even some honey. If I ever make this again, I am going to add that step.
What to serve with this dish. Fettuccini, rice, sweet potatoes.?