Pork

August 10, 2021

Pork Chops with a Cherry & Prosciutto Compote

I was feeling a little uninspired with recipes and was struggling to come up with something new and flavorful to bring to the blog. I took a weekend trip to visit my friends and we went to the farmer’s market in the morning. For dinner, I just looked at what they had on hand and what we picked up that morning and this recipe was created. It’s full of flavor, sweetness from the cherries, and salty from the prosciutto. If I’m being completely honest, I could just eat the compote by itself, every day.

Pork Chops with a Cherry & Prosciutto Compote

Pork chops are the perfect vessel for this flavorful and delicious cherry and prosciutto compote. I'd recommend doubling the compote because it is so delicious.

Prep:
20
min
cook:
25
min
total:
45
min
Author:

Elishah

Ingredients
  • 2 lbs. boneless pork chops
  • 1 large yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 3 C rainier cherries, sliced in half and pits removed
  • 1/2 lemon, juiced
  • 1 1/2 tsp minced tarragon
  • 8 prosciutto slices, roughly chopped
  • 1 T ghee
  • 2 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions
  1. In a large sauté pan on medium heat add ghee, onions, and 1/2 teaspoon sea salt. Continue cooking, making sure to stir occasionally, until the onions begin to caramelize. This will take about 10-12 minutes.
  2. Add the garlic and sauté for about one minute. Add the cherries, lemon juice, tarragon, and 1/2 teaspoon sea salt. Continue cooking the cherry mixture for about 7-10 minutes. The cherries should be softened. Push the mixture to the side of the sauté pan.
  3. Add the prosciutto to the empty side of the pan and cook until it crisps up about 3-5 minutes. Once the prosciutto is crispy, mix the cherries in and turn the heat to low.
  4. Sprinkle the pork chops with 1 1/2 teaspoons sea salt and pepper, making sure to season both sides. Grill for 5-10 minutes per side, depending on the thickness of your pork chops. You can also pan-sear these in a skillet on medium-high heat for the same amount of time on each side.
  5. Once the pork chops are cooked, top them with the cherry and prosciutto compote and enjoy.

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