Going to the farmers market is so much fun! You never know what you’ll find or what great ideas will strike you. This weekend we stopped by the Los Gatos farmers market on our way to one of our favorite breakfast spots, the Los Gatos Coffee Roasting Company. They have the most amazing savory crêpes and of course, awesome coffee. At the farmer’s market I found baby spinach, fresh parsley, local honey, huge cucumbers (I’m going to make pickles), organic carrots, and some beautiful, ruby cherries. Since I had just made some cookies (Totally Tropical Oatmeal Cookies – coming later this week), I went looking for a savory dish. Cherry and wine sauce!
So what’s so awesome about Cabernet Franc? It is a parent grape of Cabernet Sauvignon but has thinner skin and provides lots of big fruit like a Zinfandel. This wine provides the perfect base for big sauce that is a reduction of wine and balsamic vinegar with cherries added near the end to provide complexity and sweetness.
2 – 3/4” thick pork chops
Salt, pepper and garlic powder
1 ½ cup Cabernet Franc
4 tbsp. high-quality balsamic vinegar
½ tsp. thyme
½ tsp. crushed bay leaf
½ cup pitted and sliced fresh cherries
- Preheat grill to around 450 degrees and prepare pork chops by sprinkling with sea salt, pepper and garlic powder.
- Grill pork chops for about 10 min. or until the internal temperature reaches 150 – 160°. If the grill is cooler, it could take up to 30 min. to cook pork chops.
- To prepare the sauce, wine and vinegar in a small sauce pan over medium-high heat. Bring to a boil and add spices.
- Boil for 10 to 15 min. or until liquid has been reduced by half.
- Add cherries and boil for an additional 10 to 12 min. At 10 min., carefully taste the sauce. If the sauce is tart, then add a sprinkle of sugar or sweetener.
- To serve, cover pork chop with sauce. Oven roasted new potatoes with onion and garlic in olive oil are great side dish. Enjoy with their remaining wine. It won’t be enough!