These pork chops are moist and tender with a subtle, sweet, cherry flavor. I baked mine in the oven, but you could easily grill them instead. Add the glaze at the end to prevent it from burning and to keep it from over-powering the flavor of the meat.
Preheat oven to 375 degrees F, and coat a large baking pan with non-stick spray.
Place pork chops in a large baking pan. Then drizzle 1 tablespoon olive oil over them, and generously sprinkle with salt and pepper. Rub into the meat.
Cover tightly with foil, and bake at 375 degrees for 45 minutes.
While the pork chops are in the oven baking, prepare the Balsamic Cherry Glaze.
Chop the frozen cherries. I chopped these pretty coarsely. Next time, I’ll mince them up so that the glaze is smoother. It won’t affect the flavor, but it will improve the appearance.
In a large skillet, heat 2 tablespoons olive oil over medium, and saute onion for 3-4 minutes.
Add the minced garlic, and saute for another 2 minutes.
Pour in the balsamic vinegar, and bring to a boil.
Add the cherries, chicken broth, and sugar. Cook over medium high until thick and syrupy. (about 5 minutes)
Whisk in butter, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat.
Remove pork chops from oven, and turn the heat up to 400 degrees F. Glaze each chop with about 1 tablespoon of the sauce. (This was the point when I realized I would have liked the cherries to be more finely chopped.) Return them to the oven and bake uncovered at 400 degrees for another 15 minutes.
Let them rest for 5-10 minutes before serving.
Serve with the remaining glaze.
- 3 tablespoons olive oil
- ½ cup onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup balsamic vinegar
- ¼ cup chicken broth
- ¼ cup sugar
- 3 cups frozen cherries, finely chopped
- 3 tablespoons butter
- ½ teaspoon salt, plus extra to taste
- ½ teaspoon pepper, plus extra to taste
- 4 bone-in pork chops (approximately 6 ounces each)
- Preheat oven to 375 degrees F.
- Rub chops with 1 tablespoon olive oil and sprinkle with salt and pepper.
- Cover tightly with foil and bake at 375 degrees for 45 minutes.
- Meanwhile, heat remaining 2 tablespoons olive oil in large skillet over medium heat.
- Sauté onion for about 3 minutes.
- Add garlic and sauté 2 minutes more.
- Stir in vinegar and cook 1 minute.
- Add chicken broth, sugar, and cherries. Cook over medium high heat for 5 minutes or until syrupy.
- Stir in butter, ½ teaspoon salt, and ½ teaspoon pepper.
- Set aside until chops are ready.
- Remove meat from oven and turn heat to 400 degrees F. Top each chop with 1 tablespoon of the sauce and spread to coat.
- Return to oven and bake, uncovered at 400 degrees for 15 minutes.
- Let rest for 5 to 10 minutes before serving, and serve with remaining sauce.
- Preheat the grill to high, and oil the grate.
- Drizzle 1 tablespoon olive oil over pork chops, and generously sprinkle with salt and pepper. Rub into the meat.
- Grill chops 5 minutes per side, or until cooked through.
- Brush with cherry glaze, and grill each side an additional 2-3 minutes.
- Let rest for 5 minutes, and serve with remaining glaze.
