This is my all-time favorite sauce with pork tenderloin, but there's no reason it wouldn't work with pork chops as well..it's not a
C@H recipe, but it's totally delicious. Mashed or smashed potatoes and broccoli, and I'm a happy camper.
Dried Cherry-Port Sauce with Onions and Marmalade
1 tsp vegetable oil
1 large onion, halved and sliced 1/3 inch thick
-- (about 1 1/2 cups)
3/4 cup port
3/4 cup dried cherries
2 Tbs orange marmalade
3 Tbs unsalted butter, cut into 3 pieces
Table salt and ground black pepper
1. Heat oven to 400 degrees. In a hot skillet, brown pork on all sides until well-browned. Move pork to a baking sheet and roast until pork reaches an internal temperature of 135. Remove and tent while finishing sauce. Immediately after placing pork in oven, add oil to still-hot skillet, swirl to coat, and set skillet over medium-high heat; add onion and cook, stirring frequently, until softened and browned about the edges, 5 to 7 minutes (if drippings are browning too quickly, add 2 tablespoons water and scrape up browned bits with wooden spoon). Set skillet aside off heat.
2. While pork is resting, set skillet over medium-high heat and add port and cherries; simmer, scraping up browned bits with wooden spoon, until mixture is slightly thickened, 4 to 6 minutes. Add any accumulated pork juices and continue to simmer until thickened and reduced to about 1/3 cup, 2 to 4 minutes longer. Off heat, whisk in orange marmalade and butter, one piece at a time. Adjust seasonings with salt and pepper.