Gluten Free, Dairy Free, Soy Free, Paleo, Under 300 Calories
Looking for a new way to use those fresh, seasonal cherries? Try succulent pork chops pan seared to golden perfection and coated in a sweet, tangy cherry balsamic sauce! Ready in under 30 minutes, this deliciously saucy recipe is perfect for dinner in a hurry.
Why I Love This Recipe
Tender pork chops are coated in a sauce that is lightly sweet with a hint of earthiness from dried thyme. Rich balsamic vinegar enhances the fresh cherry flavor in this recipe. And, the addition of honey brings out sweet notes from both the cherries and balsamic vinegar in this lusciously addictive sauce.
This easy, healthy recipe is great for a quick weeknight meal! Plus, it's made with ingredients you may already have on hand in the late spring/early summer when cherries are abundant in many local grocery stores.
While I love using delicious, fresh, seasonal fruit in sweet baked goods, I especially like incorporating it in savory dinners! Simmering cherries in balsamic vinegar intensifies the dark flavors of both the fruit and vinegar creating a rich, mouthwatering sauce that beautifully complements the juicy, skillet fried pork chops.
Tips for a delicious sauce
When making the cherry balsamic sauce, make sure to add all the accumulated juices from the resting pork back into the skillet! Using juices rendered from cooked meat is a simple, natural way to enhance the flavor of a sauce.
Additionally, resist any temptation to wash the pan between browning the pork chops and making the sauce. All those browned pieces of food are actually caramelized bits called fond that add flavor to these Cherry Balsamic Pork Chops! Make sure you follow the process of deglazing these flavor packed bits from the pan to have a phenomenally seasoned sauce.
Also, bone-in or boneless pork chops both work great in this Cherry Balsamic Pork Chop recipe!
Storage
Store this recipe in an airtight container in the refrigerator for 3-4 days. These pork chops also re-heat well! Add them with leftover sauce into a covered pan and re-heat over MEDIUM-LOW until warmed through.
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📖 Recipe
Cherry Balsamic Pork Chops {Paleo, Gluten Free}
Equipment
- 1 12" skillet
- 1 kitchen tongs
- 1 wooden spatula or spoon
- measuring cups and spoons
Ingredients
For the Pork
- 1¼-1½ lb pork chops I used boneless pork loin chops* and had 5 total
- 1 scant tsp salt
- several dashes black pepper
For the Sauce
- ⅓ cup vegetable broth
- ⅓ cup balsamic vinegar
- 1 cup fresh cherries chopped
- 3 tablespoon honey
- ½ teaspoon dried thyme
- ⅕ teaspoon salt
Instructions
- Season pork all over with a scant teaspoon of salt and several dashes of black pepper.
- Coat a 12" skillet with cooking spray (or 1½ tablespoon of neutral oil) and warm over MEDIUM heat.
- When skillet is very hot add pork chops and cook undisturbed 4-5 minutes. Flip. (Meat should release easily when ready to flip.) Cook an additional 3-4 minutes until center is no longer pink and internal temperature reads 155℉.
- Remove to a plate and cover with foil to allow the pork to begin to rest while making the sauce.
- Using the same skillet, reduce heat to MEDIUM-LOW. Add thyme and salt. Sauté stirring frequently until fragrant about 30 seconds.
- Deglaze the pan by add vegetable broth, balsamic vinegar, fresh cherries, and honey. Stir to combine. While pan sizzles and liquid starts to evaporate all the cooked on bits will loosen. Scrape them up while stirring to combine the sauce.** Bring to a simmer and cook stirring often for about 5 minutes. The cherries will also release juice during this time making it even more saucy! Remove from heat.
- Add pork and accumulated juices back into the skillet. Stir in juice, spoon sauce over top of each pork chop. Cover with a lid and allow to rest 5 additional minutes. Enjoy!
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