Cherry Shallot Pork Chops

 Cherries are one of my very favorite foods, and I am so excited they are now in season! This also means that they don't cost a small fortune right now so I don't feel guilty buying them! In an attempt to use the food that I have, I set out to find a recipe that included cherries and the frozen pork chops in the deep freeze. I stumbled across this one and decided to give it a try, and I'm so glad I did! It did involve a little prep work (pitting and chopping cherries, chopping shallots) but it wasn't too bad, and the results were worth it!

Ingredients:

2 tablespoons olive oil 4 (8 ounce) bone-in pork chops salt and pepper to taste 1/4 cup butter (I didn't use this-I just added some extra olive oil, and it was perfect) 3/4 cup sliced shallots       Directions: 1. Preheat oven to 350 degrees. Line a baking sheet with foil.   2.Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, about 20 minutes   3.While the pork chops are baking, melt the butter in the same skillet over medium heat, and stir in the shallot and cherries. Cook until the shallot has begun to soften, about 2 minutes. Stir in the red wine and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.

1 1/2 cups fresh black cherries, pitted and halved 2 tablespoons red wine 1/4 cup beef broth 1/4 teaspoon dried rosemary leaves, crumbled    *This picture is from allrecipes.com. We ate way too fast to snap a picture :)