"Cherry Bob Chops". I had some lovely bing cherries in the freezer; locally grown and expertly pitted by my good friend Polly, (feelin' the love girl), and just enough Madiera wine to do the job...yes! It's on!
Cherry Bomb Chopsby Guy Fiere...enough for 4 chops
After you brine the chops, pat them dry, top with a few grinds of pepper, place in a baking dish the recipe says to bake at 200° for 20 minutes OR until the internal temperature reads 90°. This is a BIG "or"...I found I needed the temp at 250° for 20. This warms the chops internally, which keeps them nice and juicy at the finish.
While the chops are in the oven place into a saucepan, 2-15oz cans of tart cherries ( I used about two cups of my fresh/frozen cherries) 3/4 cup of Madiera wine, 1/4 tsp of mined fresh ginger, a large squirt of agave syrup and the grated zest of one orange and a pinch of salt. Bring to a boil then simmer until reduced by half and, in my case, until the cherries are soft.
When the chops reached 90° heat a large skillet with 2 Tbs of grape seed oil or peanut oil. When the oil begins to shimmer cook the chops for 4 minutes on each side, they will have a nice crust, and believe it or not, be cooked perfectly!! Place them on a warm serving plate, tent them to keep warm. De-glaze the sauté pan with another 1/4 cup of Madiera, toss the cherry mixture into the pan, with 1 Tbs of balsamic vinegar, reduce a bit, turn off the heat and toss in 2 Tbs. of unsalted butter to finish the sauce. Serve over your chops and prepare to be wowed!
Guy Fiere has a great video if you'd rather have a visual.
The chops were cooked perfectly but this sauce really is "the bomb". You could use it on so many things...chicken, tofurkey....AND I put this leftover cherry wonderfulness on my breakfast plate this morning! It is worthy of the permanent file!! Enjoy!