Save to Pinterest Juicy pork chops seared to perfection and finished with a sweet-tart cherry balsamic glaze—an elegant, quick dinner bursting with flavor.
This recipe has become a favorite in our household for its balance of savory pork and vibrant glaze.
Ingredients
- Pork: 4 boneless pork chops (about 1 inch thick), 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
- Cherry Balsamic Glaze: 1 cup fresh or frozen pitted cherries (halved), ¼ cup balsamic vinegar, 2 tablespoons honey (or maple syrup), 1 tablespoon Dijon mustard, 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme), 1 clove garlic, minced, 1 tablespoon unsalted butter
Instructions
- Step 1:
- Pat the pork chops dry with paper towels. Season both sides with salt and pepper.
- Step 2:
- Heat olive oil in a large skillet over medium high heat. Sear the pork chops for 3 4 minutes per side, until golden brown and cooked to an internal temperature of 145°F (63°C). Remove chops to a plate and tent loosely with foil.
- Step 3:
- In the same skillet, add cherries, balsamic vinegar, honey, Dijon mustard, thyme, and garlic. Bring to a simmer, scraping up browned bits.
- Step 4:
- Cook for 5 7 minutes, stirring occasionally, until cherries soften and sauce thickens slightly.
- Step 5:
- Stir in the butter until glossy. Return pork chops to the skillet and spoon glaze over them. Simmer for 2 minutes to heat through.
- Step 6:
- Serve pork chops with plenty of cherry balsamic glaze spooned on top.
Save to Pinterest Sharing this dish with family brings everyone together around the dinner table.
Tips for Serving
Pair the pork chops with a light salad or steamed green beans for a well rounded meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
Try adding a splash of red wine to the glaze for a deeper flavor.
Save to Pinterest This cherry balsamic glazed pork chop recipe is a perfect blend of sweet and savory that makes for a quick but impressive meal.
Common Recipe Questions
- → How do I ensure the pork chops stay juicy?
Pat the pork dry and sear over medium-high heat for a few minutes per side to lock in juices. Avoid overcooking, aiming for an internal temperature of 145°F (63°C).
- → Can I use frozen cherries for the glaze?
Yes, fresh or frozen pitted cherries work well. If frozen, thaw slightly before cooking to help the glaze thicken properly.
- → What sides pair well with this dish?
Mashed potatoes, creamy polenta, or roasted vegetables complement the sweet and tangy flavors beautifully.
- → Is it possible to substitute the pork chops with another protein?
You can substitute with pork tenderloin medallions or chicken breasts, adjusting cooking times accordingly.
- → How do I make the glaze thicker?
Simmer the cherry balsamic mixture until cherries soften and the sauce reduces slightly, then stir in butter for a glossy finish.