Cherry Balsamic Glazed Pork Chops (Printable View)

Tender pork chops finished with a luscious cherry balsamic glaze, perfect for easy, flavorful dining.

# Ingredient List:

→ 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 - Dry pork chops thoroughly with paper towels and season both sides 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 an internal temperature of 145°F is reached. Transfer pork chops to a plate and cover loosely with foil.
03 - Add cherries, balsamic vinegar, honey, Dijon mustard, thyme, and garlic to the skillet. Scrape up any browned bits and bring the mixture to a simmer.
04 - Cook glaze for 5 to 7 minutes, stirring occasionally, until cherries soften and sauce begins to thicken.
05 - Incorporate unsalted butter into the glaze and stir until smooth and glossy. Return pork chops to the skillet and spoon glaze over each. Simmer for 2 minutes to warm through.
06 - Plate pork chops and spoon generous amounts of cherry balsamic glaze over the top before serving.

# Expert Suggestions:

01 -
  • Easy to make in just one skillet
  • Comes together in thirty minutes for busy nights
  • Uses juicy cherries for natural sweetness and color
  • Balanced flavors from balsamic vinegar and herbs
  • Works for weeknights or special occasions
02 -
  • Gluten free and family friendly
  • Freezes and reheats beautifully
  • Packed with protein and vibrant antioxidants from cherries
03 -
  • Let the pork rest before glazing so juices settle and every bite stays moist.
  • Scrape and dissolve all the browned bits in the pan for the deepest umami flavor.
  • If using frozen cherries do not thaw first as keeping them cold helps the glaze cook down without losing body.

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