Balsamic Cherry Pork Chops

By LisaMK

This recipe was printed in the Parade Magazine in July 2011. Serve it with mashed potatoes or sweet potato fries.

Ingredients

• 2 tbs evoo (plus 2 tsp)
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1/4 cup balsamic vinegar
• 3 cups frozen cherries, chopped
• 1/4 cup chicken stock
• 3 tbs cold butter, cut into cubes
• 1/2 tsp sea salt, plus more for taste
• 1/2 tsp coarse ground black pepper, plus more for taste
• 4 pork chops

Preparation

Step 1

Heat 2 tbs evoo in skillet over medium heat. Add onion and garlic. Cook stirring for 2 minutes. Stir in vinegar; cook for 30 seconds. Add cherries and stock. Cook over high heat until liquid is thick and slightly syrupy, 5 to 7 minutes. Whisk in butter, 1/2 tsp salt and 1/2 tsp pepper. Transfer half of glaze to a separate bowl.
Preheat grill to high and oil the grate. Grill chops 5 minutes per side or until cooked through. Let chops sit for 5 minutes. Top with remaining glaze.