AMATEUR KITCHEN

This mouth watering recipe features pork chops and a popular fruit during the spring months, cherries. These pork chops are soaked in a balsamic marinade then cooked to perfection and finished with a sweet and tangy balsamic cherry glaze.

Prep:15 minutes

Marinate: 10-60 minutes

Cook: 30 minutes

Serves: 2

Ingredients:

2 Bone-in Pork Chops

Marinade:

¼ cup Olive Oil

3 tbls Balsamic Vinegar

2 tsp Red Pepper Flakes

1 Garlic Clove, minced

3 tbls Fresh Parsley

2 tsp Fresh ThymeSalt and Pepper

Sauce:

1 Shallot, minced

1 Garlic Clove, minced

1 cup Cherries, pitted and halved

¼ cup Balsamic Vinegar

¾ cup Chicken Stock

1 tbls ButterSalt and Pepper, to taste

Directions:

Preheat oven to 375 degrees.In a resealable bag add in the marinade ingredients along with the pork chops. Marinade for at least 10 minutes or up to 1 hour.Place a skillet over a high heat and drizzle olive oil into the pan, enough to cover the bottom. Take the pork chops out of the marinade, drain and place in the skillet to brown for 4 minutes on the first side. Then flip the pork chops and place in the oven to finish cooking. (Cook to an internal temperature of 155 degrees.)

While the pork chops are cooking start the sauce by adding in olive oil to coat the bottom of a sauce pan over a medium heat. Once the pan is warm add in the shallots and garlic and cook for 5 minutes. Stir in the cherries and cook for an additional 4 minutes. Add in the balsamic vinegar and allow to reduce by half. Stir in the chicken stock and turn the heat to medium-low and simmer for 15 minutes or until the sauce thickens.Take pork chops out of the oven and allow for them to rest for 5 minutes. Plate the pork chops and spoon over the balsamic cherry reduction sauce over top. Enjoy!

Cherry glazed pork chops