Pork with Cherry Honey Sauce

La Aurora 2019 is so cherry forward, a cherry-centered sauce is perfect to show off its virtues—and what better vehicle than a juicy pork chop? Tart cherry, soft marjoram, a touch of orange, some mustard—these pull the sauce together to be balanced and flavorful. Colene Clemens is known for beautiful Oregon Pinot Noir that frequently features cherry, so we reached for a beautiful bottle of 2015 Margo Pinot Noir.  The cherry, stony mineral, and black tea notes in the wine are a perfect complement to both the sauce and the honey. 


2 lbs pork chop
2 Tbsp salt
1 Tbsp pepper
1 tsp chopped fresh marjoram
1 tsp grated orange zest
1 tsp olive oil

1 garlic clove
1 shallot
1 cup Pinot Noir
½ cup roughly chopped tart cherries
½ cup cherry juice from can
½ cup honey
1 Tbsp Dijon
1/2 tsp orange zest


Mix the salt, pepper, marjoram, orange zest in a small bowl.  Press into both sides of the pork and let marinate in for 1 hour.

Heat the oven at 325° and have it ready. Heat a cast iron pan over medium high heat, add the olive oil, and sear the chops on all sides until nicely browned.  Transfer the pan to the over and cook until 145°, or just lightly pink.  Remove from oven and cover to keep warm and rest.

Place the pan back on the stove on medium heat.  Add garlic and shallot and cook until barely brown, scraping up any spices or fat left in the pan from the pork—about 5 minutes. Add the wine, cherries, and cherry juice, and bring to a boil.  Add honey, mustard, and orange zest, and continue to cook at high heat, stirring constantly until thick and clear. 

Serve the sauce over the top or on the side of the pork chop.