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.
![Drizzle 1 tablespoon olive oil over pork chops, and generously sprinkle with salt and pepper. Rub into the meat.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29003338/2016-02-02_2263_edited-1-copy-1024x341.jpg)
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.
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 chop them much more so that the glaze is smoother.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29003355/2016-02-02_2277_edited-1-1024x683.jpg)
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.
![Add the cherries, chicken broth, and sugar. Cook over medium high until thick and syrupy. (about 5 minutes)](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29003427/2016-02-02_2299_edited-1-copy-1024x228.jpg)
Add the cherries, chicken broth, and sugar. Cook over medium high until thick and syrupy. (about 5 minutes)
![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.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29003444/2016-02-02_2327_edited-1-copy-1024x341.jpg)
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.
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29002943/2016-02-02_2451_edited-1-1024x683.jpg)
![](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29002943/2016-02-02_2451_edited-1-1024x683.jpg)
- 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.
![Balsamic Cherry Glazed Pork Chops](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29002935/2016-02-02_2473_edited-1-1024x683.jpg)