Pan-Seared Pork Chops with Balsamic Cherries
serves 4
This is one of those recipes that looks a lot more complicated on the plate than it is in the pan – be sure to prepare the ingredients first, as the actual cooking process goes very quickly. You can use chops of any thickness; very thick chops will take longer to cook, so reduce the heat to medium after the first minute or so of cooking.Read more about this recipe at hogwash.
4 very thin-cut pork chops, about 1 pound total
Salt and freshly ground pepper
2 teaspoons olive oil
2 tablespoons unsalted butter
1 shallot, finely chopped
2 teaspoons chopped fresh thyme (rosemary, sage, or oregano would also work)
1/2 pound Bing cherries, halved and pitted
1/4 cup balsamic vinegar
prep: 5 minutes
total: 25 minutes
large skillet
1. Season the chops on both sides with salt and pepper. Heat a large skillet over medium-high heat. When hot, add the oil, and swirl to coat the pan. Add the pork chops and cook, undisturbed, for 2 to 3 minutes per side, depending on thickness, or until the chops are golden brown and release from the bottom of the pan without tugging on them. Transfer chops to a plate and tent with foil to keep warm.
2. Add the butter to the pan. When melted, add the chopped shallots and thyme, and cook one minute, stirring. Add the cherries and balsamic vinegar, increase heat to high, and simmer another minute or so, until the vinegar thickens. Pile cherries onto the pork chops, and serve immediately.
