Basalmic Cherry Pork Chops Recipes

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BASALMIC CHERRY PORK CHOPS



Basalmic Cherry Pork Chops image

Make and share this Basalmic Cherry Pork Chops recipe from Food.com.

Provided by Colleen321

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 teaspoons olive oil
1/4 cup onion, finely chopped
2 garlic cloves, finely chopped
1/4 cup balsamic vinegar
3 cups frozen cherries, chopped
1/4 cup chicken stock
3 tablespoons cold butter, cut into cubes
1/2 teaspoon salt, plus extra to taste
1/2 teaspoon fresh ground black pepper, plus extra to taste
4 (6 ounce) pork chops

Steps:

  • Heat 2 Tbsp oil in a large skillet over medium. Add onion and garlic; cook, stirring, for 2 minutes. Stir in vinegar; cook for 30 seconds. Add cherries and stock. Cook over high until liquid is thick and slightly syrupy, 5 to 7 minutes. Whisk in butter, ½ tsp salt, and ½ tsp pepper. Transfer half of glaze to a separate bowl.
  • Coat chops with remaining oil and season with salt and pepper. Brush chops with cherry glaze.
  • Preheat grill to high and oil the grate. Grill chops 5 minutes per side or until cooked through.
  • Let chops sit for 5 minutes. Top with remaining cherry glaze.

Nutrition Facts : Calories 644.4, Fat 33.5, SaturatedFat 11.9, Cholesterol 140.7, Sodium 488.2, Carbohydrate 48.3, Fiber 4.3, Sugar 42.4, Protein 38.2

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 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.

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