When I brainstormed some ideas on what to do with the produce hitting the stands these days, I hit upon something I had to try.
Recipe for Pan-Seared Pork Chops with Balsamic Cherries
Recipe 164 of 365
This is one of those recipes that looks a lot more complicated on the plate than it is in the pan – just sear the chops, and give the shallots, thyme, cherries, and balsamic vinegar a quick simmer together before piling it all on top of the pork. 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.
TIME: 25 minutes total
MAKES: 4 servings
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
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.
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.