Pork chops with cherry sauce

Ingredients

• 2 pork chops
• 50g butter
• ½ red onion or shallot, finely diced
• 150ml rosé wine
• 200g fresh cherries, pitted and halved
• 1 tsp golden caster sugar

Method

Season the pork chops with salt. Heat half the butter in a small saucepan then add the diced onion along with a pinch of salt and fry, stirring regularly for 7-8 mins.

Deglaze the pan with the rosé wine, then stir through the halved cherries and the sugar and cook until soft – about 10 mins. Season with salt and black pepper. Add a splash more wine or some water if the sauce is looking dry.

Add the remaining butter and a splash of olive oil to a large frying pan big enough to fit two pork chops, then bring it to a medium-high heat. Cook the chops for 3-4 mins on each side, until golden brown – the time will depend on the thickness of your chops. Remove from the pan and allow to rest on a plate for 5 mins.

Pour any meat juices into the pan of cherry sauce, then heat it through while stirring to allow the sauce to emulsify.

Image: Stuart Ovenden