You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~Sour Cherry Preserves & Balsamic Port-Wine Sauce~

IMG_2909Looking for something to liven up your pan-seared pork loin chops or grilled chicken breasts? Reach into the panty for some high-quality sour cherry preserves, or, better yet, into the freezer for some homemade sour cherry jam or preserves and you're about ten minutes away from a lip-smacking, sweet-and-savory, restaurant-quality, pan sauce.  It's worth mention the same sauce can be made with blueberry or peach jam or preserves too -- I like to serve blueberry sauce with duck or quail, and, man-oh-man, peach sauce is marvelous with ribs or chicken.

IMG_28534  thin-ish (about 1/2"-thick) bone-in pork loin chops

3 tablespoons vegetable oil

all pan drippings from pork chops

freshly-ground sea salt and peppercorn blend

a sprinkling of garlic powder

a sprinkling of onion powder

1/2  cup chicken stock

1/2  cup port wine

1  teaspoon balsamic vinegar

1  teaspoon herbes de Provence

1/4  teaspoon ground allspice

3/4  cup sour cherry jam or preserves

IMG_2858 IMG_2858 IMG_2858 IMG_2858 IMG_2858~Step 1.  Over low heat, in a 12" nonstick skillet, heat oil.  Add chops and lightly-season tops with sea salt, peppercorn blend, and, a sprinkling of garlic and onion powder.  Increase heat to medium-high and sauté chops until just cooked through and light golden, about 5 minutes per side. Transfer chops to a plate and cover with a piece of foil to keep warm.

IMG_2873 IMG_2873 IMG_2873 IMG_2879 IMG_2882 IMG_2882 IMG_2882 IMG_2882 IMG_2882 IMG_2882~Step 2.  To make the sauce, in a 1-cup measuring container, stir together the chicken stock, wine and balsamic vinegar.  Add the liquid to the hot skillet.  Using a spatula, deglaze the pan by scraping up all the flavorful browned bits.  Add the herbs de Pprovence and allspice.  Adjust heat to a steady simmer and continue to cook until mixture is reduced by half, about 6 minutes.  Stir in the sour cherry jam or preserves.  Continue to simmer, stirring almost constantly, until mixture is reduced by half again, about 6 more minutes. Remove from heat and set pan aside about 6 more minutes -- sauce will thicken as it cools a bit. Store leftovers in refrigerator and reheat in the microwave -- sauce will loosen as it heat up.

Simply lip-smacking perfect on poultry or pork: 

IMG_2921Sour Cherry Preserves and Balsamic Pork-Wine Sauce:  Recipe yields 3/4 cup sauce and 2 large, or, 4 small servings.

Special Equipment List:  12" nonstick skillet; fork; aluminum foil; spatula; 1-cup measuring container; large spoon

6a0120a8551282970b01bb08558965970dCook's Note: If I've said it once, I've said it a million times, "almost everything tastes better with a perfectly executed sauce on top of it, underneath it or to the side of it." I stand by these words with barbecue being no exception.  When I'm eating barbecue, more often than not, it's the sauce that "turns me on". For every style there is a sauce, and while I know what type of sauce to pair with which each style of barbecue, I also know when not to sauce at all (Texicans are crazy). Try my ~ Sweet and Savory K.C.-Style Cherry BBQ Sauce ~

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment