Cherries and pork chops sure are a winning combination. Especially here in Traverse City, the cherry capital of the world! Sour or sweet cherries both make this dish delicious. Make sure you get out picking our local pride and store some cherries in the freezer for those winter nights. This recipes is a perfect combo of sweet 'n tangy and make in one pan for easy clean up!
- 2 Thick Pork Chops-order HERE
- 1 shallot chopped
- 1 cup sour cherries, pitted and chopped or chopped in food processor (sweet cherries also work just reduce sugar)
- 1-2 tablespoons of brown sugar (adjust depending on how tart cherries are, local honey can be used also)
- 3/4 teaspoon thyme (increase if using fresh)
- 1/4 cup balsamic vinegar (We like Fustini’s)
- pinch of salt
- dash of black pepper
- Heat a heavy duty pan on medium high.
- Salt and pepper pork chops.
- Sear chops starting by standing them up on the fat cap, brown all sides and remove.
- Cook shallots for 2 minutes.
- Stir in cherries and brown sugar, chopping cherries with spoon.
- Add balsamic vinegar, salt, pepper and thyme, stir.
- Add pork chops back to pan and place pan in a 300 oven.
- Cook pork chops for 10-15 minutes, checking temperature after 8 minutes, until medium rare, remove and let rest.
- Serve pork chop with sauce on top and enjoy! Pairs perfectly with Bos Wine Riesling or Moon Bos Red.