Cherry Balsamic Glazed Pork Chops Recipes

CHERRY BALSAMIC GLAZED PORK CHOPS

Steps:

• Soak cherries in balsamic vinegar 30 minutes prior to cooking.
• In large saute pan, brown pork chops in olive oil, approximately 5 minutes per side. Set aside.
• In same pan, melt butter and mix in brown sugar, toss onions to coat and saute until translucent & softened.
• Toss in cherries and balsamic vinegar, simmer 5 minutes or until cherries have softened, stirring frequently.
• Pour onion/cherry mixture over plated pork chops.

CHERRY BALSAMIC PORK CHOPS WITH GREEN BEANS & THYME-ROASTED POTATOES

Steps:

• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the onion (all for 4 servings).
• Toss potatoes on a baking sheet with a large drizzle of oil, thyme, and a big pinch of salt and pepper. Roast on middle rack, tossing halfway through, until browned and tender, 20-25 minutes.
• While potatoes roast, pat pork* dry with paper towels and season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; remove from pan and set aside.
• While pork cooks, toss green beans on a second baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 10-12 minutes.
• Meanwhile, heat a drizzle of oil in pan used for pork over medium heat. Add sliced onion; cook, stirring, until lightly browned, 4-5 minutes. Stir in vinegar; simmer until slightly reduced, 30-60 seconds. Add jam and ⅓ cup water (½ cup for 4 servings). Cook until thickened, 3-5 minutes. Season with salt, pepper, and up to ½ tsp sugar (1 tsp for 4) to taste. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Return pork to pan; turn to coat in sauce.
• Divide pork, potatoes, and green beans between plates. Top pork with any remaining sauce and serve.

CHERRY BALSAMIC PORK CHOPS WITH GARLIC HERB COUSCOUS AND ROASTED BROCCOLI

Steps:

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Halve and peel shallot; mince one half and thinly slice the other. (For 4 servings, mince 1 shallot and thinly slice the other.) If necessary, cut broccoli florets into 1-inch pieces.
• Melt half the garlic herb butter in a medium pot over medium-high heat. Add minced shallot and cook, stirring, until just softened, 2-3 minutes. Stir in ¾ cup water (1½ cups for 4 servings), half the stock concentrate, and a pinch of salt. Bring to a boil. Once boiling, add couscous, cover, and remove pot from heat. Keep covered until ready to serve.
• Toss broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 10-15 minutes.
• Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; remove from pan and set aside, covered.
• Heat another drizzle of oil in same pan over medium heat. Add sliced shallot and cook, stirring, until lightly browned, 4-5 minutes. Add vinegar and simmer until slightly reduced, 30 seconds to 1 minute. Add jam, ⅓ cup water (½ cup for 4 servings), and remaining stock concentrate. Cook until thickened, 3-5 minutes. Season with salt, pepper, and up to ½ tsp sugar (1 tsp for 4). Turn off heat. Stir in 1 TBSP plain butter (2 TBSP for 4) until melted. Return pork to pan; turn to coat in sauce.
• Fluff couscous with a fork; stir in remaining garlic herb butter. Divide couscous, broccoli, and pork between plates. Top pork with any remaining sauce.

CHERRY GLAZED PORK CHOPS WITH SMASHED POTATOES

Steps:

• Position an oven rack 5 to 6 inches below the heat source and preheat the broiler to high.
• Pierce the potatoes all over with a fork. Put the potatoes on a microwave-safe plate with 2 tablespoons water and cover tightly with plastic wrap. Microwave until tender, about 10 minutes. Let cool 5 minutes.
• Carefully uncover, drain the potatoes and transfer them to a baking sheet. Top with 2 tablespoons olive oil and half the chopped thyme. Sprinkle with salt and pepper and toss to coat. Smash each potato by pressing down with a metal spatula until it flattens. Set aside.
• Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Pat the pork chops dry with paper towels and sprinkle both sides with salt and pepper. Sear until golden brown on one side, about 2 minutes, then flip and cook until golden brown on the second side, about 2 minutes more (the pork chops will not be cooked through at this point). Transfer to a plate.
• Reduce the heat to medium. Add the shallot, dried cherries and the remaining thyme and cook until softened, about 3 minutes. Add 1/4 cup balsamic vinegar and 1/4 cup water and simmer until slightly thickened, about 3 minutes. Stir in the cherry jam and season to taste with salt and pepper. Remove from the heat.
• Transfer 2 tablespoons of the glaze and the remaining 2 tablespoons balsamic vinegar to a large bowl and whisk to combine. Slowly whisk in the remaining 3 tablespoons olive oil to make a vinaigrette. Set aside.
• Broil the potatoes until warm and golden, about 5 minutes. Set aside.
• Stir 2 tablespoons water into the remaining glaze in the skillet and bring to a simmer over high heat. Add the pork chops and any juices that have accumulated on the plate and turn over several times to coat with glaze. Return the pan to the oven and broil until the glaze is bubbly and thick and the pork chops are cooked through, about 2 minutes. (The pork chops should reach an internal temperature of 145 degrees F when measured with an instant-read thermometer.)
• Meanwhile, add the salad greens to the bowl with the dressing and toss to coat. Transfer the pork chops to a serving dish and pour the remaining glaze on top. Serve with the smashed potatoes and salad.

BLACK CHERRY GLAZED PORK CHOPS

Steps:

• Add fruit spread, wine, vinegar and rosemary to a small saucepan, whisk to combine and bring to a boil.
• Reduce heat and simmer until reduced by half, about 15 minutes.
• Add oil to a skillet and brown chops over medium high heat, 2 minutes per side.
• Spoon glaze on chops, reduce heat to medium low, cover and cook 6 minutes.
• Turn chops and cook 5 minutes more or until no longer pink in the center.

CHERRY-GLAZED LAMB CHOPS

Steps:

• Combine rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops. In a large skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook until thickened, 2-4 minutes. Return chops to pan; turn to coat.

BALSAMIC-GLAZED PORK CHOPS

Steps:

• Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.

PORK CHOPS IN BALSAMIC CHERRY SAUCE

Steps:

• Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes.
• Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.

CHERRY BALSAMIC PORK LOIN

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.

GRILLED PORK CHOPS WITH CHERRY SAUCE

Steps:

• Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
• Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
• Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.