Save to Pinterest Juicy pork chops glazed with a sweet and tangy cherry sauce, perfect for an affordable and flavorful weeknight dinner.
This recipe quickly became a family favorite when I first served it on a busy weeknight.
Ingredients
- Pork: 4 boneless pork chops (about 1 inch thick), 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper
- Cherry Sauce: 1 cup frozen or fresh pitted cherries halved, 2 tablespoons honey or brown sugar, 2 tablespoons balsamic vinegar, ¼ cup water, 1 teaspoon Dijon mustard, 1 teaspoon cornstarch optional for thickening, 1 tablespoon cold water for slurry optional, ¼ teaspoon ground black pepper, pinch of salt
Instructions
- Step 1:
- Pat pork chops dry and season both sides with salt and pepper.
- Step 2:
- Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3 to 4 minutes per side until golden brown. Remove from skillet and set aside they will finish cooking in the sauce.
- Step 3:
- In the same skillet add cherries honey or brown sugar balsamic vinegar ¼ cup water Dijon mustard black pepper and a pinch of salt. Stir and bring to a simmer over medium heat.
- Step 4:
- Cook sauce for 5 to 7 minutes stirring occasionally until cherries soften and sauce reduces slightly.
- Step 5:
- Optional For a thicker sauce mix cornstarch with 1 tablespoon cold water to make a slurry. Stir into the simmering sauce and cook for 1 minute until thickened.
- Step 6:
- Return pork chops to the skillet nestling them into the sauce. Spoon some sauce over the chops.
- Step 7:
- Reduce heat to low cover and cook for 5 to 7 minutes or until pork chops reach an internal temperature of 145°F (63°C).
- Step 8:
- Serve pork chops with generous spoonfuls of tangy cherry sauce.
Save to Pinterest My family loves gathering around the table to enjoy these tangy pork chops, making weeknights feel special.
Serving Suggestions
Serve this dish with mashed potatoes rice or roasted vegetables for a hearty meal.
Substitutions
You can substitute chicken breasts or thighs for pork adjusting cooking times accordingly.
Storage Tips
Leftovers can be refrigerated for up to 3 days and reheated gently to retain moisture.
Save to Pinterest With simple steps and fresh ingredients this recipe delivers delicious results every time.
Recipe Questions & Answers
- → Can I use fresh cherries instead of frozen?
Yes, fresh cherries work beautifully and provide a bright, natural sweetness. Just be sure to pit and halve them before cooking.
- → How do I thicken the cherry sauce?
Mix cornstarch with cold water to make a slurry and stir it into the simmering sauce. Cook for an additional minute until it thickens to a glaze.
- → What sides pair well with this pork dish?
Mashed potatoes, rice, or roasted vegetables complement the tangy cherry sauce and pork chops nicely.
- → Can I substitute another protein for pork chops?
Chicken breasts or thighs can be used instead, but cooking times may need adjustment to ensure they reach safe temperatures.
- → How do I add extra flavor to the sauce?
Add fresh herbs like thyme or rosemary while simmering for a fragrant boost that complements the cherries and vinegar.