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Pork Chops in Balsamic Cherry Sauce
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4 from 3 votes

Boneless Pork Chops Smothered in Cherry Sauce

Boneless pork chops baked to a crisp and smothered in a balsamic cherry sauce.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 People
Author: Darcey Olson


  • 4 Boneless Pork Loin Chops (1" thick or more)
  • 2 tsp Teaspoon Salt (+ More for Sauce)
  • 2 tsp Chili Powder
  • 2 tsp garlic (minced)
  • 1/4 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
  • 1/4 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.