Skillet Pork Chops with Bing Cherries and Grapes (06.25.12)

Posted at 10:05 AM, Jun 25, 2012
and last updated 2012-06-25 16:51:01-04

by Executive Chef Jason Merryweather, Harvest Restaurant

  • 6 (5 oz.) pork chops approx. 1/2-3/4-inch thick
  • 1 c. all purpose flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1-2 T vegetable oil

Season the flour with the salt and pepper. Dredge the pork chops in the flour, coating both sides. Heat the vegetable oil in a large sauté pan until it starts to shimmer. Pan sear pork chops about 3-4 minutes on each side. Remove from sauté pan and set aside, keeping warm.

Reserve drippings in pan for sauce.


  • 1 T chopped shallots
  • 1 c. red grapes–halved
  • 1 c. bing cherries–pitted and halved
  • 2/3 c. port wine
  • 2/3 c. chicken stock
  • Zest and juice from one orange

To the drippings in the sauté pan, add the shallots, grapes and cherries. Add port wine to de-glaze, and reduce by half on medium heat. Add chicken stock and orange juice and zest. Simmer and reduce over medium heat for 5-8 minutes. Should thicken a bit from the flour in the drippings.

Finish with 1 tsp. unsalted butter and 1 tsp. chopped fresh thyme.
Arrange pork chops and top with the sauce. Serve with choice of starch.