Door County Cherry Pork Chops

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Door County Cherry Pork Chops with Roasted Brussels Sprouts

Door County Cherry Pork Chops

for

2

4

with Roasted Brussels Sprouts

Prep Time: 40 mins Calories: (per serving)575

Carbs: 35g Fat: 32g Protein: 40g Sodium: 460mg

Contains Pork

Gluten Free

Contains Dairy

Low Carb

Customer Favorite!
4.5 of 5 stars

Everyone knows that cherries and pork go so well together, right?? In this recipe, you will make your own pork glaze from delicious Door County cherries and sweet red wine. Mmmm - it cannot be beat! Then, add a side of roasted Brussels sprouts to make this meal a true Wisconsin perfection. This sweet, salty, and savory entrée will leave your friends jealous, and you begging for more.

We hope you have a trip scheduled for the beautiful Door County this fall!

Read through the entire recipe prior to cooking.

USDA recommends cooking pork* to an internal temperature of 145°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked pork may increase your risk of foodborne illness.

In Your Bag

Pork Chops

Pork Chops

2

4

Cherries

Cherries

½ cup

1 cup

Red Cooking Wine

Red Cooking Wine

½ cup

1 cup

Brussels Sprouts

Brussels Sprouts

14 oz

28 oz

Butter

Butter

2 packets

4 packets

Shallot

Shallot

1

1

Garlic

Garlic

2 cloves

4 cloves

Rosemary

Rosemary

¼ oz

½ oz

You'll Need

Olive Oil

Olive Oil

2 tbsp

4 tbsp

Salt

Salt

dash

dash

Pepper

Pepper

dash

dash

Baking Pan

Baking Pan

1

1

Skillet

Skillet

1

1

1

Prepare Ingredients

Photo based on 2-serving recipe

1

Prepare Ingredients

Preheat oven to 400 degrees

Wash and dry all produce

Halve Brussels sprouts

Mince garlic

Peel and mince shallot

Mince rosemary needles

2

Roast Brussels Sprouts

Photo based on 2-serving recipe

2

Roast Brussels Sprouts

Place Brussels sprouts in baking pan

Drizzle with olive oil; toss to coat

Season generously with salt and pepper

Roast in oven until Brussels sprouts are lightly browned and caramelized, 30 minutes

3

Season Pork Chops/Chicken/Tempeh

Photo based on 2-serving recipe

3

Season Pork Chops/Chicken/Tempeh

Pat pork chops (or chicken or tempeh) dry with paper towels

Rub both sides evenly with rosemary, garlic, salt, and pepper

4

Cook Pork Chops/Chicken/Tempeh

Photo based on 2-serving recipe

4

Cook Pork Chops/Chicken/Tempeh

Add

2

4

tbsp olive oil to skillet over medium heat

until shimmering

Add pork chops (or chicken or tempeh), cook until golden brown and internal temperature is 145 degrees (165 for chicken), ~4 minutes per side

, working in batches if needed

Remove from skillet and cover with aluminum foil to keep warm

5

Make Cherry Sauce

Photo based on 2-serving recipe

5

Make Cherry Sauce

Add

1 piece

2 pieces

butter to now-empty skillet over medium heat (don't clean out the juices from pan)

When butter is melted and foamy, add shallots, cook until soft, 2-3 minutes

Add wine and cherries; cook until liquid reduces to a thin syrup, stirring occasionally, 5-6 minutes

Add remaining butter, stir until incorporated into the sauce

6

Plate

6

Plate

Plate pork chops/chicken/tempeh and roasted Brussels sprouts

Spoon cherry-wine sauce over meat

Enjoy!

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