Print Recipes
1For the Cherry Compote
- Melt the butter in a saucepan over medium heat.
- Add the shallots and sauté until soft and translucent, about 2-3 minutes.
- Add cherries, balsamic vinegar, red wine, sugar, and herbs. Season with salt and pepper.
- Simmer over medium-low heat for 20-25 minutes, stirring occasionally, until the cherries are soft and the sauce has reduced and thickened.
- Adjust seasoning to taste. Remove the herb sprig and set aside.
2For the Pork Chops
- Preheat the grill to medium-high heat. Season pork chops with olive oil, salt, pepper, and fresh herbs if using.
- Grill for 5-7 minutes per side or until cooked to desired doneness.
- Remove from the grill and let rest for a few minutes.
3To Serve:
- Plate the grilled pork chops and spoon cherry compote over the top.
- Pair with Rombauer Merlot, grilled romaine salad, and crusty bread.
