Ingredients for Basalmic Cherry Pork Chops
- Olive Oil
- 1/2 cup chopped yellow onion
- Garlic Cloves
- Balsamic Vinegar
- Frozen Cherries
- Chicken Stock
- 2 tablespoons butter
- 1 1/2 teaspoons salt (divided use)
- Fresh Ground Black Pepper
- Pork Chops
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How to Make Basalmic Cherry Pork Chops
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 1/2 cup chopped yellow onion and 2 cloves minced garlic.
- Cook, stirring frequently, for 2 minutes until softened.
- Stir in 1/4 cup balsamic vinegar.
- Cook for 30 seconds, allowing the vinegar to slightly reduce.
- Add 1 cup pitted fresh or frozen cherries and 1/4 cup chicken or pork stock.
- Cook over medium-high heat, stirring occasionally, until the liquid is thick and slightly syrupy, about 5 to 7 minutes.
- Remove from heat and whisk in 2 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Transfer half of the glaze to a separate bowl for later use.
- Coat 4 pork chops (about 1 inch thick) with 1 tablespoon olive oil and season generously with salt and pepper.
- Brush the chops with half of the cherry balsamic glaze.
- Preheat grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill chops for 5-7 minutes per side, or until the internal temperature reaches 145°F (63°C).
- Remove chops from grill and let rest for 5 minutes before serving.
- Top with the remaining cherry balsamic glaze and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
169g
Fat
59g
Carbs
16g
