Serious Eats: Recipes
Dinner Tonight: Pork Chops with Cherry Sauce
I don't exactly know how I found this recipe for cherry sauce. It wasn't until I started tossing ingredients into the pot that I realized it was from the Washington State Fruit Commission website. Not a site I frequent often, but all I know is there was a pound of fresh cherries from the farmers' market to use, and pork chops lying around, so it sounded like a good idea.
I didn't strictly follow the recipe verbatim. It said to add cornstarch to thicken the sauce, a technique I try to avoid. So I just let the mixture reduce down for a few more minutes, and the success kind of surprised me. Most cherry sauces are too syrupy, yet this one had a wonderful acidic kick, and not much sugar at all.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.