# 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
# How to Make It:
01 - Pat pork chops dry using paper towels, then season both sides evenly with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until golden brown and reach an internal temperature of 145°F. Remove from skillet and keep warm tented loosely with foil.
03 - In the same skillet, add cherries, balsamic vinegar, honey, Dijon mustard, thyme, and minced garlic. Bring mixture to a gentle simmer while scraping up browned bits from the skillet base.
04 - Cook glaze for 5 to 7 minutes, stirring occasionally, until cherries soften and sauce thickens slightly.
05 - Stir unsalted butter into the glaze until it becomes glossy. Return the pork chops to the skillet, spoon glaze over them, and simmer for an additional 2 minutes to warm through.
06 - Plate pork chops and generously spoon the cherry balsamic glaze on top before serving.
