Before I share my weekly recipe, I am amazed and a bit overwhelmed to announce that my latest book, Grocery Shopping Secrets,” took first place in the “Cookbook” and “Reference” categories and second place in the “How To” category in the 18th Annual National Indie Excellence Awards. Wow! Three accolades! Writing is a lonely business, and selling a book in today’s environment is a monumental task. I must admit I have been a bit discouraged, and these awards couldn’t have come at a better time to boost my spirit. I have three more books in the works, and this recognition gave me a much needed shot in the arm—or should I say fingers since they do all the work—peck, peck, pecking at the keyboard.
Now, for the recipe of the week—Pork Chops with a Cherry Sauce. The long-awaited arrival of Colorado’s first fruit crop is finally here. Spring weather determines whether or not the Colorado fruit crop will be bountiful. During spring, fruit trees put out buds that blossom, and these blossoms are the beginning of what will later become fruit. If fruit trees are exposed to a late freeze, as we often have in Colorado, the cold temperatures kill the buds, and trees will not bear fruit during the summer.
Here on the Front Range we often have killing frosts late in the spring, so our climate is not generally suitable for growing fruit. The Western Slope has a milder climate and usually doesn’t experience these killing spring frosts. Orchards in the Western Slope grow the majority of Colorado fruit and provide us with delicious cherries, apricots, peaches, pears, and apples each summer. Here’s a bonus—Cherries are not only delicious, but they are also good for us. Low in fat and sodium free, they contain beta carotene, vitamin C, potassium, magnesium, iron, fiber, and folate. However, cherries are on the dirty dozen list, so when purchasing this fruit, we should buy organic.
Even though they are delicious, cherries are also very perishable and should be used within 1 to 2 days of purchase. I always celebrate the arrival of the first cherries of the season by purchasing more than we can possibly eat out of hand. So every year I’m stuck with the same dilemma—what do I do with my excess?
A few years ago I decided to make a fresh cherry sauce for pork chops. I told my husband and our granddaughter that I’d be experimenting with a new recipe. My husband turned up his nose, and my granddaughter replied: “Rere (that’s what she calls me), those are two foods I wouldn’t put together.” I knew I had my work cut out for me. Following is the recipe I created. My husband said, “You know, this is delicious.” My granddaughter gave it two thumbs up. If you want to give this recipe a try, stop by your local farmers’ market and pick up some organic cherries or purchase some at your supermarket.
PS: In case you buy too many cherries and find yourself in a pickle, I have included directions on freezing cherries at the end of the recipe.
Pork Chops with a Fresh Cherry Sauce
Serves 4
For the Fresh Cherry Sauce:
1 tablespoon extra virgin olive oil
1 shallot, thinly sliced (about ½ cup)
1 pound fresh market cherries, pitted and cut in half
¼ cup homemade or canned chicken broth
3 tablespoons orange marmalade
2 tablespoons balsamic vinegar
Crushed red pepper flakes to taste (about ⅛ teaspoon)
In a saucepan, heat olive oil over a medium heat. Add shallots and sauté for 3 minutes, or until soft and tender. Add cherries, chicken broth, marmalade, and balsamic vinegar and stir to combine. Season to taste with crushed red pepper flakes. Reduce heat to a medium low and simmer until the sauce thickens, about 6 to 8 minutes.
For the pork chops:
1 to 2 tablespoons extra virgin olive oil
4 boneless pork chops, ½-inch thick
Salt to taste
Freshly ground black pepper to taste
Prepare the grill. Using a pastry brush, brush pork chops with olive oil. Season to taste with salt and pepper. Grill pork chops on a grill rack over a high heat for 8 to 11 minutes, or until juices run clear, turning once.
To serve: Place pork chops on dinner plates and top with fresh cherry sauce.
Tips on selecting cherries: When purchasing cherries, select fruit that is plump, bright, and glossy with a deep-red to purple color. Cherries have passed their prime if they are soft, dull, or shriveled. Avoid buying fruit that has brown bruised spots. Rainier cherries are best when they are firm and lack blemishes.
Tips on storing cherries: Cherries are very perishable and should be refrigerated immediately upon arriving home from the market. This fruit is best when eaten with 1 to 2 days of purchase. Always wash your cherries just before eating.
Tips on pitting cherries: Use a simple cherry pitter or slice the cherry from the stem all the way around to the stem again, then twist the two halves apart and remove the pit.
Tips on freezing cherries: Wash and pit cherries. Pat cherries dry with paper or kitchen towels, and let dry thoroughly before freezing. Lay fruit in a single layer on a baking sheet lined with parchment paper so the fruit won’t stick to the sheet. Freeze until the fruit is solid, then transfer to an airtight container or freezer bag. If you use a bag, press as much air out of the bag as possible. Label the freezing date on the bag with a black marker. Frozen fruit can be stored for up to 3 months.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
Copyright 2024 All Rights Reserved Carol Ann Kates
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