Rosemary and Dried Cherry Pork Chops
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Ingredients
Instructions
Combine ⅓ cup dried tart cherries and ½ cup hot water in a small bowl. Let sit to rehydrate while you cook the pork.
Pat two 1"–1¼"-thick bone-in pork chops (10–12 oz. each) dry with paper towels. Season generously on both sides with kosher salt and freshly ground pepper. Sprinkle 3 Tbsp. all-purpose flour evenly over both sides of each chop; press in gently to coat lightly.
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