Pork Chops In Balsamic Cherry Sauce Recipes

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PORK CHOPS WITH BLACK CHERRY SAUCE



Pork Chops With Black Cherry Sauce image

Cherries and pork may sound like a weird combo, but these are amazing, and a great way to use up all those summer cherries.

Provided by almondjoy2807

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 45m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
4 (8 ounce) bone-in pork chops
salt and pepper to taste
¼ cup butter
¾ cup sliced shallots
1 ½ cups fresh black cherries, pitted and halved
2 tablespoons red wine
¼ cup beef broth
¼ teaspoon dried rosemary leaves, crumbled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, and register 145 degrees F (63 degrees C) on a meat thermometer, about 20 minutes.
  • While the pork chops are baking, melt the butter in the same skillet over medium heat, and stir in the shallot and cherries. Cook until the shallot has begun to soften, about 2 minutes. Stir in the red wine and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.

Nutrition Facts : Calories 486.5 calories, Carbohydrate 14.2 g, Cholesterol 115.6 mg, Fat 34.8 g, Fiber 1.5 g, Protein 28.1 g, SaturatedFat 14.4 g, Sodium 202.2 mg, Sugar 8.8 g

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

The tangy sauce and restaurant-quality flavor and appearance prompted one taste tester to say, "I wish my mom made chops like this when I was growing up!" -Sandy Sherman, Chester, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper
3 tablespoons butter, divided
1 large red onion, halved and thinly sliced
2/3 cup balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon dried rosemary, crushed

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.

Nutrition Facts : Calories 353 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 563mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 33g protein.

PORK CHOPS WITH CHERRY SAUCE



Pork Chops with Cherry Sauce image

Enjoy the rich flavor of this pork chop dish. The spice rub also works well on lamb or beef. -Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

1 tablespoon finely chopped shallot
1 teaspoon olive oil
1 cup fresh or frozen pitted dark sweet cherries, halved
1/3 cup ruby port wine
1 teaspoon balsamic vinegar
1/8 teaspoon salt
PORK CHOPS:
1 teaspoon coriander seeds, crushed
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 bone-in pork loin chops (7 ounces each)
2 teaspoons olive oil

Steps:

  • In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.

Nutrition Facts : Calories 356 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 509mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

GRILLED PORK CHOPS WITH CHERRY SAUCE



Grilled Pork Chops With Cherry Sauce image

If you thought pork and apples were a winning combination, just wait 'til you try pork and cherries.

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 pork loin chops, preferably bone-inand at least 1 inch thick
1 tablespoon minced fresh rosemary
1 teaspoon salt, plus more for the sauce
1 teaspoon freshly ground blackpepper, plus more for the sauce
1 teaspoon  finely minced garlic
3 tablespoons butter
1 tablespoon minced shallot
1 cup cherries, stemmed, pittedand halved
½ cup fruity red wine

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.

PORK CHOPS IN BALSAMIC CHERRY SAUCE



Pork Chops in Balsamic Cherry Sauce image

Categories     Fruit     Sauté     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Vinegar     Cherry     Pork Chop     Bon Appétit     Small Plates

Yield Serves 2; can be doubled

Number Of Ingredients 6

2 5-ounce boneless pork chops (each about 1 inch thick)
1/3 cup bottled balsamic vinaigrette
1 tablespoon butter
1 large shallot, thinly sliced
1/3 cup canned low-salt chicken broth
1/4 cup dried Bing (sweet) or tart cherries (about 1 1/2 ounces)

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.

BALSAMIC PORK CHOPS



Balsamic Pork Chops image

Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.

Provided by Bibi

Categories     Pork Chops

Time 25m

Yield 4

Number Of Ingredients 7

4 (5 ounce) bone-in pork chops, 3/4-inch thick
salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth
¼ cup good quality balsamic vinegar
1 tablespoon honey

Steps:

  • Pat pork chops dry with paper towels, and season with salt and pepper.
  • Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
  • When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork chops from heat and cover to keep warm.
  • Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
  • Drizzle pan-fried chops with balsamic glaze and serve warm.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg

BALSAMIC PAN SEARED PORK CHOPS



Balsamic Pan Seared Pork Chops image

The mustard idea I got from Wolfgang Puck on a recipe he used with Ribeyes. I substittuded sauted onion rings for fried,pork for beef, added the shrooms and tomato. Came out fantastic, with requests to do it again.

Provided by chef blade

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

4 medium cut pork chops
1 yellow onion, thinly sliced
1 roma tomato
1 cup button mushroom, thinly sliced
2 tablespoons Dijon mustard
1 tablespoon flour
2 tablespoons butter
2 tablespoons balsamic vinegar
2 tablespoons canola oil or 2 tablespoons peanut oil

Steps:

  • Season chops lightly with salt and pepper.
  • Heat oil in non-stick pan to HOT.
  • Spread mustard on ONE side of each chop, lightly dust that side with flour Sear mustard side of chops in pan for 6 minutes.
  • Turn and sear for same time, remove to platter.
  • Add onion, tomato, mushrooms, butter - stir 'till onions are cooked, but still crunchy.
  • Add balsamic and stir for one minute.
  • Pour skillet contents over pork chops and serve.

Nutrition Facts : Calories 975.8, Fat 62.3, SaturatedFat 20.3, Cholesterol 305.1, Sodium 499.8, Carbohydrate 14, Fiber 2.3, Sugar 6.4, Protein 85.6

PORK CHOPS WITH CHERRY SAUCE



Pork Chops With Cherry Sauce image

Cherries add a nice tartness to the pork chops in this recipe. Easy to fix, but can be elegantly served. This recipe serves 2, however certainly can be doubled, etc.

Provided by jonesies

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless pork loin chops, 1 inch thick
2 tablespoons vegetable oil
1/2 cup onion, chopped
1 cup reduced-sodium chicken broth
1/3 cup dried tart cherry
2 tablespoons orange marmalade
1 tablespoon balsamic vinegar
red pepper flakes, to taste

Steps:

  • Season pork chops with some salt and pepper to your liking. Heat oil in a large skillet on high heat. Add pork chops; brown well, about 3 minutes per side. Remove to plate.
  • Add onions to skillet; cook until tender, 3 to 5 minutes. Add chicken broth, dried cherries, orange marmalade, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half.
  • Reduce heat. Add pork chops to pan, cook 5 to 6 minutes, or until done. (cook pork chops longer on lower heat if thicker of have bone in them) Internal temperature should be 160 degrees. Add more chicken broth if needed.
  • Serve pork chops with cherry sauce spooned over them.

Nutrition Facts : Calories 511.3, Fat 27.3, SaturatedFat 6.5, Cholesterol 124, Sodium 140.2, Carbohydrate 22.9, Fiber 1.2, Sugar 17.2, Protein 43.1

CHERRY BALSAMIC SAUCE



Cherry Balsamic Sauce image

Make and share this Cherry Balsamic Sauce recipe from Food.com.

Provided by dicentra

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup balsamic vinegar
2 tablespoons olive oil
1/2 cup pitted and chopped northwest fresh sweet cherries
1 tablespoon dijon-style mustard
1 tablespoon sugar
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
1 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon ground pepper
1/2 cup pitted and halved northwest fresh sweet cherries

Steps:

  • Mix vinegar and olive oil; reduce mixture to ½ cup.
  • Add chopped cherries, mustard, sugar, herbs, salt, and pepper; simmer 10 minutes. Reserve half of sauce for marinade.
  • Add halved cherries to remaining sauce; return mixture to a boil and simmer about 1 minute.
  • Serve with grilled meat, poultry, or fish. Makes 4 servings sauce (and about 1/3 cup marinade).

PORK CHOPS W/DRIED CHERRY SAUCE



Pork Chops W/Dried Cherry Sauce image

Make and share this Pork Chops W/Dried Cherry Sauce recipe from Food.com.

Provided by katie in the UP

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 1/2 cups chicken stock
2 ounces dried cherries
1/3 cup balsamic vinegar
4 pork loin chops, 1 inch-thick (bone in)
coarse salt & freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 sprig of fresh watercress (or Italian parsley)

Steps:

  • Place 2 cups stock, the dried cherries and balsamic vinegar in a small saucepan over medium heat and simmer gently until the sauce is reduced by half.
  • Set aside.
  • Twenty minutes before serving, sprinkle each side of each pork chop with salt and pepper.
  • Place the olive oil and butter in a medium-sized saute pan and heat until the bubble subside.
  • Place each chop carefully in the pan so they are not touching.
  • Leave them to brown without moving for 2 to 3 minutes.
  • When the chops are a brown, turn with tongs and brown the other side.
  • Remove the chops from the pan, pour off any fat, add 1/2 cup chicken stock.
  • Return the chops to the pan, place over low heat, cover, and cook gently for 3-4 minutes, until the chops are just firm when pressed with a finger.
  • Remove the chops and keep warm.
  • Add the balsamic-dried cherry mixture to the saute pan and bring to a boil.
  • Let the sauce simmer for 5 minutes - it should coat the spoon again.
  • Taste, add salt and pepper to taste.
  • Place the chops on warm dinner plates; spoon over the dried cherry sauce.
  • Garnish with sprigs of watercress or Italian parsley.

Nutrition Facts : Calories 365.4, Fat 27.9, SaturatedFat 10.2, Cholesterol 80.9, Sodium 291.3, Carbohydrate 5.3, Sugar 2.4, Protein 21.8

PORK CHOPS WITH CHERRY PRESERVES SAUCE



Pork Chops With Cherry Preserves Sauce image

One of those recipes with lovely presentation that looks like it was 10 times harder to make than it was. Better if you use homemade or top-quality preserves.

Provided by little_wing

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

4 (4 ounce) boneless pork loin chops
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 cup cherry preserves
1 teaspoon balsamic vinegar

Steps:

  • Heat a large nonstick skillet over med-high heat.
  • Coat pan with cooking spray.
  • Sprinkle pork with half the salt and pepper.
  • Add pork to pan and cook 4-5 minutes on each side, or until browned and cooked through.
  • Remove and keep warm.
  • Add preserves, vinegar and remaining salt and pepper to pan.
  • Cook 30 seconds, scraping up browned bits from pan.
  • Serve sauce over pork.

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This recipe is super easy to make and can be done in the crockpot, so it’s a great option for busy nights. The pork loin is marinated in a spicy cilantro sauce and then cooked until tender. The glaze is made with apricots, brown sugar, soy sauce, vinegar, ginger and garlic cloves.
From happymuncher.com


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Top Asked Questions

How do you cook pork tenderloin with cherries?
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.
How to cook Cherry chops on the stove?
Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°.
How to cook pork chops on the stove with glaze?
Remove pork chops from heat and cover to keep warm. Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes. Drizzle pan-fried chops with balsamic glaze and serve warm.
What is the best way to cook pork chops in a skillet?
Directions Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt.

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