My mouth is watering already just thinking about anything Balsamic! Such a sweet and delicious flavor and reducing it just intensifies the sweetness and makes it fabulously delicious! Add in shallots and dried cherries and you get what I’m talking about, right? It doesn’t get much better than that, or does it? Yes, it does! Cherries are now touted to be a super fruit that has all kinds of health benefits. Who knew that cherries contain antioxidants which may help to reduce the risk of cancer and heart disease, have anti-inflammatory properties and are a good source of potassium? Now you do! So not only is this recipe fabulously delicious it’s good for you too! Time to start cooking and time to start eating cherries!
Pork Chop Saute with Cherry Balsamic Reduction
4 bone-in center cut pork loin chops*, about 1 lb. 12 oz.
1/2 tsp. dried thyme, divided
1/2 tsp. kosher salt, divided
1/4 tsp. pepper
2 Tbs. butter, divided
2 large shallots, finely chopped, about 1/2 cup
1/2 cup dried tart red cherries, 2 oz.
1/2 cup chicken broth
3 Tbs. balsamic vinegar
1 tsp. sugar
1. Coat large non-stick skillet with cooking spray. Heat over medium-high heat.
2. Sprinkle chops with 1/4 tsp. thyme, 1/4 tsp. salt and pepper. Cook chops 5-6 minutes per side, or until meat thermometer registers 145F. Transfer to serving dish; keep warm.
3. In same skillet melt 1 Tbs. butter. Add shallots, cherries and remaining 1/4 tsp. thyme and 1/4 tsp. salt. Cook 3 minutes or until shallots are just tender, stirring occasionally.
4. Add broth and balsamic vinegar. Boil until mixture reduces slightly, about 4-5 minutes.
5. Add remaining 1 Tbs. butter, stirring until butter is melted and sauce forms. Serve with pork chops.
* Also fabulously delicious when made with boneless skinless chicken breasts! Cook chicken until meat thermometer registers 165F.
Who knew? A serving of about 20 fresh cherries is less than 100 calories!