Rachael Ray's Pork Chops with Brandied Cherry Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 495.4
  • Total Fat: 33.2 g
  • Cholesterol: 103.5 mg
  • Sodium: 122.6 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 32.7 g

View full nutritional breakdown of Rachael Ray's Pork Chops with Brandied Cherry Sauce calories by ingredient
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Number of Servings: 4


    * 1 (15-ounce) can whole black pitted cherries in natural juices, drained
    * 2 rounded spoonfuls sugar -- for fresh cherries only
    * 4 large boneless center-cut pork chops, 1 1/2 inches thick
    * Salt and pepper
    * 2 tablespoons extra-virgin olive oil, 2 turns of the pan
    * 1 large shallot, finely chopped
    * Splash of brandy
    * 1/2 cup chicken stock
    * 2 tablespoons butter, cut into pieces
    * 3 tablespoons fresh mint leaves, finely chopped


Heat a skillet with an oven safe handle over medium high to high heat or, cover a the handle of a rubber handled pan with tin foil and preheat over same setting.

Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, to a hot skillet. Place chops in skillet and sear meat on both sides to caramelize the chops. Place a loose tin foil tent over the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until meat is firm to touch, but not tough. Remove meat from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place chop skillet back on stove over medium heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan. Add shallots and saute 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. reduce stock a minute, then add butter in small pieces. Toss sauce to combine and sprinkle in mint. Pour sauce down over chops

Number of Servings: 4

Recipe submitted by SparkPeople user HAPPY_TOGOBLIND.

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