Pork Chops with Cherries & Bourbon

pork chops with cherries & bourbon

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5 from 2 reviews


  • 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


  1. 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.
  2. Preheat the oven to 350ºF and heat a large, heavy bottomed skillet over medium-high heat. Add one tablespoon of the butter to melt.
  3. 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.
  4. 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.
  5. 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