Baked Pork Chops with Cherry Pinot Compote
Or as the normal people call it “flipping delicious,” or “mind-blowingly awesome”, or “effing amazing.” Not trying to toot my own horn here, but the husband, who hates pork (I KNOW) gobbled up two servings of these baked pork chops with cherry pinot compote. These babies are baked, not fried, and are only lightly breaded. Healthy and stupid delicious? Don’t mind if I do!
I could only eat about half of my serving because I got full spoon feeding myself compote. We are going to play a rousing game of “LOOK AT IT, DO YOU BLAME ME?” It’s the perfect way to use up the rest of your summer cherries since their season is just about over. *I say with tears welling up in my eyes. I had an entire drawer in my fridge filled with these plump and juicy cherries that had to go.
And I will NOT let these die a slow, agonizing death in my fridge. For one, they taste too damn delicious. Two? They cost like 10,000 a pound making them the most expensive produce in all the land. So, I pitted them (NEVER an easy feat), tossed them into a simmering bath of sugar, wine, some cinnamon and cornstarch and let them melt, caramelize and emit the most insanely delicious aroma. Then I scooped about 10 spoonfuls directly into my mouth. The rest went to decorate E’s chops and the plate since I’m a trendy trendsetting chef to be.
Can you believe I even saved enough compote for the picture? I’ll be honest, that wasn’t easy. Can you imagine how good this would also be on vanilla OR chocolate ice cream? I can’t. Or maybe comfortably nestled on top of a chocolate cake? OR INSIDE A CUPCAKE? My mind is racing, I need to bake.
While I continue to foam at the mouth over here like a mad scientist, go CHECK OUT THE RECIPE HERE!
Nutritional information per chop with 1/4 cup compote:
Fat: 10 grams
Carbohydrates: 23 grams
Fiber: 0.5 grams
Protein: 24 grams
Weight Watchers Points: 7