Cherry Balsamic Pork Chops (Printable Version)

Tender pork is seared and finished with tangy cherry-balsamic glaze for a flavorful, sophisticated main course.

# What You'll Need:

→ Pork

01 - 4 boneless pork chops, approximately 1 inch thick
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper

→ Cherry Balsamic Glaze

05 - 1 cup fresh or frozen pitted cherries, halved
06 - 1/4 cup balsamic vinegar
07 - 2 tablespoons honey or maple syrup
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1 clove garlic, minced
11 - 1 tablespoon unsalted butter

# Directions:

01 - Pat pork chops dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes on each side, until golden brown and cooked to an internal temperature of 145°F. Transfer chops to a plate and cover loosely with foil.
03 - In the same skillet, combine cherries, balsamic vinegar, honey, Dijon mustard, thyme, and minced garlic. Scrape up any browned bits and bring the mixture to a simmer.
04 - Cook the glaze for 5 to 7 minutes, stirring occasionally, until cherries are softened and the sauce thickens slightly.
05 - Stir in the butter until the glaze appears glossy.
06 - Return pork chops to the skillet and spoon the cherry balsamic glaze over them. Simmer for 2 minutes until the chops are heated through and well coated.
07 - Arrange pork chops on plates and spoon extra cherry balsamic glaze over each piece.

# Expert Advice:

01 -
  • Juicy pork every time with no brining needed
  • The cherry balsamic glaze brings restaurant-level flavor using easy ingredients
  • Ready in thirty minutes so it works even on a busy weeknight
  • Naturally gluten-free so everyone at the table can dig in
  • Only one pan to clean : my essential after long days
02 -
  • High in protein for a filling meal
  • Cherry sauce freezes beautifully for future dinners
  • Impressive looks with simple technique
03 -
  • Always pat pork chops dry for the best sear and caramelization
  • Thick chops stay juicier than thin ones : one inch is ideal
  • Be patient when simmering the glaze so the sauce turns shiny and thick
  • Tucking butter in at the very end keeps the sauce smooth and elegant
  • Use real aged balsamic vinegar for a smooth finish

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