Shoulder Chops with Chipotle Cherry Sauce

Shoulder Chops with Chipotle Cherry Sauce

Prep Time

5 minutes

Cook Time

25 minutes


4 people

Recipe and photo courtesy of the American Lamb Board.

Cook times will vary depending on thickness of chops.


  • 4 American Lamb chops (loin, rib, sirloin or shoulder)
  • 1/4 cup red onion, minced
  • 3 tablespoons butter
  • 1/2 cup ruby red port*
  • 1 cup dried cherries
  • 1 cup chicken stock
  • 2 tablespoons honey
  • 1 teaspoon fresh thyme, chopped
  • 1 tablespoon cornstarch
  • 1 teaspoon chipotle peppers in adobo, canned, drained, minced
  • To taste salt


  • 1 In a medium-sized saucepan, over medium heat, cook onion in butter for about 2 minutes. Add port and stir; simmer until liquid is reduced by 1/3.
  • 2 Stir in dried cherries, chicken stock, honey and thyme; simmer for 2 to 3 minutes.
  • 3 Thicken sauce by mixing 1 tablespoon cornstarch with 2 tablespoons water and whisking into simmering mixture. Add chipotle peppers and salt.
  • 4 For 1-inch chops, broil, grill or pan-fry chops over medium heat for approximately 4-6 minutes per side or until desired doneness. Spoon warmed sauce over chops.
  • 5 *1/2 cup of alcohol-free red cooking wine and 1 tablespoon sugar may be substituted.


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