Braised Pork Chops in Hard Cherry Lemonade with Fennel and Shallots

Yield: 4 servings
Total Time:
45 mins
Cooking time will vary depending on how thick your pork chops are.


  • 2 tablespoons (30ml) olive oil, divided
  • 2 large shallots , sliced
  • 2 medium fennel bulbs , sliced
  • 4 thick-cut pork loin chops
  • 1/4 teaspoon kosher salt , or to taste
  • 1/4 teaspoon fresh cracked black pepper , or to taste
  • 1 bottle (11.2 fl. oz.) mike's hard chilled cherry lemonade
  • 1-1/2 tablespoons (22ml) all-purpose flour


  1. Heat skillet, then add 1 tablespoon oil over medium-high heat. Add shallots and fennel. Cook until softened and slightly brown. Remove shallots and fennels from skillet and set aside.
  2. Season both sides of the pork chops with salt and pepper. In the same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes on each side. Slowly pour mike's hard chilled cherry lemonade into the pan with pork. Heat to a simmer, then reduce heat to low. Add shallots and fennel bulb back into the pan.
  3. Cover and braise on low heat for about 15-20 or until pork is tender and cooked through. Remove the pork, shallots and fennel from skillet, keep the juices in the pan to make the sauce.
  4. In bowl, whisk together flour and about 1/4 cup of the juices from the skillet. Pour the flour/juice mixture back into the skillet; cook over medium heat, stirring constantly with whisk, until sauce is thickened a bit and bubbly. Add the pork chops back into the pan. Season with additional salt and pepper, to taste.
  5. Add the shallots and fennel back into the pan with pork chops. Serve warm.

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