Entree: United States – Great Plains United States (North Dakota) – Chokecherry Glazed Pork Chops

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 1 1/2 tsp (7 g) kosher salt, divided
- 1 tsp (2 g) fresh ground black pepper, divided
- 1 tbsp (15 ml) vegetable oil or canola oil
- 2 tbsp (28 g) unsalted butter, divided

Glaze
- 1/2 cup (120 ml) chokecherry syrup (or chokecherry concentrate diluted to 1:1 with water)
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 g) brown sugar, packed
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 1 tbsp (14 g) cold butter (to finish glaze)

Mashed Potatoes
- 2 lb (900 g) russet potatoes, peeled and cut into 1- to 1.5-inch (2.5–4 cm) chunks
- 4 tbsp (56 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed (substitute cream for richer mash)
- 1 tsp (5 g) kosher salt, more to taste
- 1/4 tsp (1 g) fresh ground black pepper

Buttered Green Beans
- 1 lb (450 g) fresh green beans, trimmed
- 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter
- 1 small shallot, minced (about 2 tbsp / 15 g)
- 1/4 tsp (1 g) kosher salt
- 1/8 tsp (0.5 g) black pepper
- 1 tsp (5 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest (optional)

Instructions

Short Description:
Bone-in pork chops are pan-seared and finished with a sweet-tangy chokecherry syrup glaze, served with creamy mashed potatoes and buttered green beans for a complete Great Plains main course.

Regional Notes:
This North Dakota version uses chokecherry syrup—a local wild fruit concentrate common on the Great Plains—to make the sweet-and-tart glaze that partners traditionally with pork. The meal is served with mashed potatoes (a frequent regional accompaniment) and a simple seasonal vegetable; proportions and techniques reflect Plains home-style cooking.

1. Preheat the oven to 375°F (190°C). Place potatoes in a pot, cover with cold water, add 1/2 tsp (2.5 g) salt, bring to a boil, and simmer until fork-tender, about 15–18 minutes.
2. While potatoes cook, season pork chops with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper on both sides. Set a large ovenproof skillet over medium-high heat and add the oil.
3. When oil shimmers, sear pork chops 3–4 minutes per side until a golden crust forms. Add 1 tbsp (14 g) butter to the pan, spoon melted butter over chops for 30 seconds, then transfer the skillet to the oven and roast 6–8 minutes (depending on thickness) until internal temperature reaches 140–145°F (60–63°C). Remove chops to a plate and tent with foil to rest.
4. Meanwhile, make the glaze: in a small saucepan over medium heat combine chokecherry syrup, apple cider vinegar, brown sugar, Dijon mustard, and red pepper flakes. Simmer gently, stirring, until slightly reduced and glossy, about 6–8 minutes. Off heat, whisk in 1 tbsp (14 g) cold butter to finish; season with a pinch of salt if needed.
5. Return the skillet to the stovetop over medium-low (if juices are present) and add the glaze to the pan. Spoon glaze over each chop and simmer 1–2 minutes to coat and warm through. Transfer chops back to the oven for 2 minutes if you want the glaze more set. Total finished internal temp should be 145°F (63°C). Rest chops 5 minutes before serving.
6. Drain the cooked potatoes and return to the hot pot. Mash with 4 tbsp (56 g) butter and warm milk until smooth; season with 1 tsp (5 g) salt and 1/4 tsp (1 g) pepper, adjusting to taste. Keep warm.
7. For the green beans: bring a medium pot of salted water to a boil, blanch green beans 3 minutes, then shock in ice water to stop cooking (or drain if serving immediately). In a skillet over medium heat, warm olive oil or 1 tbsp (14 g) butter, sauté minced shallot 1–2 minutes until soft, add beans, toss until heated through, season with 1/4 tsp (1 g) salt, 1/8 tsp (0.5 g) pepper, lemon juice, and lemon zest. Toss and remove from heat.
8. To serve: place a scoop of mashed potatoes on each plate, set a glazed pork chop leaning on the potatoes, spoon extra chokecherry glaze over the chop, and arrange a portion of green beans alongside. Garnish with an extra drizzle of glaze or a lemon wedge if desired.