Goat Chops With Cherries, Bourbon and Cream

Serves 2
Allergy Milk
Meal type Main Dish
Website Adapted from cookbook authors Bruce Weinstein and Mark Scarbrough


  • ½ teaspoon unsalted butter (preferably goat butter)
  • 4 - 6 goat chops (loin or rib, ¾-inch-thick (about ¾ pounds))
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper (freshly ground )
  • 1/8 cup red onion (minced)
  • ½ teaspoon rosemary (minced)
  • 1/16 teaspoon ground cinnamon
  • ¼ cup sweet cherries (pitted, canned or fresh)
  • 1/8 cup chicken broth
  • 1/8 cup heavy cream
  • 1 tablespoon bourbon


Step 1. Melt the butter in a large, heavy, high-sided skillet set over medium heat.
Step 2. Season the chops with salt and pepper, then place them in the skillet.
Step 3. Cook for about 3 minutes, then turn them over and cook for 2 to 3 minutes; an instant-read meat thermometer inserted into the center of the chops should register 140 degrees.
Step 4. Transfer the chops to a large plate.
Step 5. Add the onion to the skillet; cook for about 2 minutes, stirring often.
Step 6. Stir in the rosemary and cinnamon; then add the cherries, broth, cream and bourbon. In the unlikely event the bourbon ignites, cover the skillet immediately and remove it from the heat for 15 seconds.
Step 7. Use a wooden spoon to stir the sauce, dislodging any browned bits from the pan. Once the sauce starts bubbling at the edges, return the chops and any accumulated juices to the skillet. Cook for 2 minutes, basting the chops frequently with the sauce to warm them through.
Step 8. Divide among individual plates; serve hot.