Cherries are one of the great wonders of the British stone fruit season, nothing quite says summer like eating plump blache late summer straight from the tree, there are literally hundreds of varieties, 2 more commonly known are black stone and morello, here we go a little left field pickling them to serve alongside grilled pork for a unique sweet and savoury dish paired with shaved fennel with its subtle aniseed flavour pairing really well with the cherries.
Method for the Pork Chop
Pre heat a griddle, heavy based frying pan or Bbq for direct
Season the chops liberally with sea salt just prior to cooking
then place the chops on the fat to render before searing on the
flat sides cooking over high heat turning a couple of times.
Once well coloured cook 4 to 5 minutes each side, when pressing
the chops with your thumb it should be slightly firm to touch &
a core temperature of 60°C before resting.
Remove from heat & finish by adding a squeeze of lemon then
leave to rest in a warm place for half the cooking time before
Method for the cherries
Simmer all ingredients except the cherries together covered for
5 minutes over a gentle heat until everything is rich &
Fold through the cherries to fully coat & gently simmer for
a few moments.
carefully remove the cherries using a slotted spoon onto a
clean flat tray.
Reduce the syrup until rich & sticky then pour back over
Store in a sealed jar for up to 1 month.
Serve the chops with a scattering of the pickled cherries &
the shaved fennel tossed in a little lemon juice & olive oil.
Drink with a cool glass of a young & fresh Beaujolais