Pan seared pork chops baked to a crisp and smothered in a rich, balsamic cherry sauce. It’s healthy, easy to make and is ready in under 30 minutes. A family favorite during peak cherry picking season.
Cue Cherry Pie by Warrant! Cherry season is finally here! FinallY! Every year we over indulge on the little red bombs and are always looking for new recipes to feature them in. While many people limit their cherry consumption to desserts (like there Cherry Danishes), there is a time and place for savory cherry recipes and these boneless pan seared pork chops are one of those times times.
These pan seared pork chops “Tastes so good makes a grown man cry”.
If you didn’t get the last reference, well, it’s your loss for missing out on 80’s hair bands.
A few years ago, we were fortunate enough to be a guest at The Oceanaire in San Diego, right after Brian Malarkey made a splash on Top Chef. (Top Chef being our absolute favorite cooking show). Our table inquired about his favorite dish of the night, and he highly recommended the swordfish with cherries and almonds. Naturally we ordered it and were left wanting more. Seeing cherries highlighted in a savory dish opened up a world of possibilities.
Using that meal as inspiration, we created this Pan Seared Pork Chops Smothered in Balsamic Cherry Sauce recipe. It’s healthy, easy to make and is ready in under 30 minutes. This will surely make it’s way into your boneless pork chops recipes rotation.
This pan seared pork chops will have you “Swingin’ in the living room Swingin’ in the kitchen.”
FOODIE AND WINE DRINK PAIRING RECOMMENDATIONS
Wines: Pinot Noir, Port, Riesling, Chardonnay
Beer: Cherry Kriek, Cherry Lambic, Cherry Wheat
- 4 Boneless Pork Loin Chops (1" thick or more)
- 2 tsp Teaspoon Salt (+ More for Sauce)
- 2 tsp Chili Powder
- 2 tsp garlic (minced)
- ¼ tsp Ground Cumin
- Cherry Sauce
- 2 tbsp Butter
- 2 tbsp Shallots or Red Onion (Minced)
- 2 cup Cherries (Pitted)
- 1 cup Dry Red Wine
- 2 tbsp High Quality Balsamic Vinegar
- ¼ tsp Dried Thyme
- Salt (to Taste)
- 1 tsp Tapioca Starch or Corn Starch (Optional)
- In a small bowl, combine the salt, chili powder, garlic and cumin until a paste is formed.
- Pat the pork chops dry and rub them with the paste. Set aside.
- Heat a 12" cast iron skillet to medium high heat. Sear the pork chops for 2-3 minutes per side.
- Reduce the temperature to medium and cook until the middle is slightly pink (about 135 degrees).
- Remove the pork chops from the skillet and set aside (covered) to rest.
- Turn the temperature back up to medium high.
- Add the butter to the skillet and let melt until foamy.
- Add the shallots and cook for 2-3 minutes.
- Add the cherries, wine, vinegar and thyme and stir until combined.
- Let the cherries reduce and cook for about 5-6 minutes.
- For a thicker sauce, add 1 teaspoon of tapioca starch or corn starch.
- Taste and add salt as needed.
- Return the pork chops to the pan and smother with the cherry sauce.
- Serve immediately.