Taste the Tang: Cherry-Balsamic Glazed Pork Chops Recipe

Today’s Creation: Cherry-Balsamic Glazed Pork Chops

I’m excited to share a unique recipe that combines the sweetness of cherries with the tangy kick of balsamic vinegar in a delicious glaze for juicy pork chops. This dish is perfect for a fancy dinner party or a special date night at home.

Ingredients:

• 4 pork chops (approx. 600g)
• 1 cup fresh cherries, pitted
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Kitchen Tools:

• cast iron skillet
• wooden spoon
• meat thermometer
• blender

Start by seasoning the pork chops with salt and pepper on both sides. Heat olive oil in a cast iron skillet over medium-high heat and sear the pork chops for about 3-4 minutes on each side until they develop a golden crust. Transfer the chops to a plate and set them aside.

In the same skillet, add minced garlic and cook for about a minute until fragrant. Next, add the pitted cherries, balsamic vinegar, and honey. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes until the cherries are soft and the sauce has thickened.

Once the cherry-balsamic glaze is ready, return the pork chops to the skillet and spoon the glaze over them. Cover the skillet and let the chops cook for an additional 5-7 minutes, or until they reach an internal temperature of 145°F (63°C).

Remove the skillet from the heat and let the pork chops rest for a few minutes before serving. Spoon extra glaze over the chops for a burst of flavor. Enjoy these cherry-balsamic glazed pork chops with a side of roasted vegetables or creamy mashed potatoes.

The total weight of this dish is approximately 1000g, with 4 servings. Each serving weighs around 250g. One serving of these pork chops is estimated to be around 400 calories.

One unique tip for this recipe is to add a pinch of cinnamon to the cherry-balsamic glaze for a warm, spicy twist to the dish.

I hope you give this Cherry-Balsamic Glazed Pork Chops recipe a try and maybe even put your own spin on it. Bon appétit!