Spiced Pork Chops with Cherry Sauce (Paleo, Whole30)
These Spiced Pork Chops with Cherry Sauce are a fast and easy weeknight dinner! Juicy chops are coated in a spice crust and smothered with a chunky, smoky cherry sauce. It can be made in 30 minutes and is gluten-free, dairy-free, Paleo and Whole30 friendly!
Servings: 4 servings
Calories: 358kcal
Ingredients
- 1 pound (16 oz.) fresh, pitted or frozen cherries (no need to thaw if frozen)
- ¾ teaspoon fine sea salt, plus 1¼ teaspoon, divided
- ½ teaspoon ground ginger
- ¼ teaspoon ground chipotle or chipotle flakes
- 1 teaspoon arrowroot starch/flour
- 1½ teaspoons lime juice
- 4 boneless, thick-cut pork chops
- 1¼ teaspoon ground coriander
- 1¼ teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon ghee or grass-fed butter
- 4 scallions, sliced, for garnish
- 2 tablespoons chopped fresh herbs, such as parsley, cilantro, basil or mint
Instructions
- First, make the sauce: add the cherries, ground ginger, ground chipotle or chipotle flakes and 3/4 teaspoon salt to a medium saucepan.
- Place over medium heat and stir occasionally. Once the cherries begin to soften, you can gently press on them to help release their juices. I like to leave some whole but do what you want.
- Meanwhile, if making the slurry, mix the arrowroot with one tablespoon water in a small mixing bowl to create a slurry. This will help thicken the sauce.
- Once the cherries have released a lot of liquid, after about 5-8 minutes, stir in the lime juice and the arrowroot/water slurry. Turn the heat to low and cover with a lid.
- While the cherries cook, pat the pork chops dry with paper towels. Use a paring knife to cut 2 vertical slits about 2 inches apart in the fatty side of the chops. This will help prevent the chops from curling up as they cook.
- In a small bowl, mix together the 1 1/4 teaspoons salt, coriander, cumin and pepper. Coat the chops on both sides with the spice mixture, gently patting it in to make sure it sticks.
- In a large saute pan or skillet, heat the avocado oil or olive oil and the ghee or butter over medium-high heat.
- When the pan is hot, add the chops and let sear for about 4-5 minutes. Flip (you'll know they're ready when the chops release easily from the pan) and cook for another 4-5 minutes, until they reach 145° on an instant read thermometer.
- Transfer the chops to plates or a platter. Top with the cherry sauce, scallions and fresh herbs and serve.
Notes
Make ahead and storage
The cherry sauce can be made up to 5 days in advance and stored in the fridge.
The sauce can also be frozen in an airtight container for up to 1 month. Thaw overnight in the fridge.
Reheat the sauce in a medium saucepan over low heat, stirring occasionally.
The cooked chops can be stored in the fridge for up to 5 days.
The cooked chops can also be frozen (before they're topped with the sauce). Store them in an airtight container and freeze for up to 3 months.
Thaw overnight in the fridge.
Reheat the chops in a low oven or the microwave.
Substitutions and variations
- You can use thick-cut, bone-in pork chops instead of boneless chops. The cooking time shouldn't change.
- You can use boneless, skinless chicken breasts. They may need more time to cook, depending on their thickness.
- You can use 1 1/2 teaspoons freshly grated ginger instead of ground ginger in the sauce.
- If you want a truly spicy cherry sauce, add cayenne pepper.
- You can substitute lemon juice or orange juice for the lime juice.
- You could use all avocado/olive oil or all ghee. I wouldn't use all butter as it might burn.
- I haven't tried making the slurry with cornstarch but I think it should work fine (but then would not be Paleo or Whole30).
Nutrition
Calories: 358kcal | Carbohydrates: 21g | Protein: 31g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 507mg | Potassium: 830mg | Fiber: 3g | Sugar: 15g | Vitamin A: 415IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 2mg