- 2 pounds boneless pork chops, about 1 1/2 inches thick
- 1 heaping teaspoon salt (I use kosher pink salt)
- 1 1/2 teaspoons ras el hanout (see note)
- 1 large shallot, thinly sliced
- 3/4 pound cherries, pitted
- 2 tablespoons butter, divided
- 4 tablespoons bourbon, divided
- Up to a day before you plan on cooking the pork chops, season them on both sides with the salt and ras el hanout. if seasoning more than 2 hours ahead of time, cover and refrigerate.
- Preheat the oven to 350ºF and heat a large, heavy bottomed skillet over medium-high heat. Add one tablespoon of the butter to melt.
- Add the pork chops and sear for about 3-4 minutes per side, or until nicely browned. Transfer to an oven safe dish and cook until the internal temperature reaches 145ºF, about 8-10 minutes, depending on the thickness of your chops.
- Turn the heat under the skillet down to medium. Add the shallots, cherries, and a pinch of salt to the skillet. Sauté for 6-8 minutes, until the shallots are golden, and the cherries are softened. Add 3 tablespoons of the bourbon, stirring until it is mostly evaporated. Add the remaining tablespoon of bourbon, turn off the heat, and add the remaining tablespoon of butter.
- Once the pork chops reach 145ºF, return them to the pan with the cherry bourbon sauce and serve.
Some alternatives to ras el hanout:
– make your own version using the spices you have on hand
– use another spice blend, like garam masala or a curry powder
– keep it simple and season the pork with salt and pepper
Keywords: pork chops