Grilled Pork Chops With A Cherry-balsamic Reduction
From luisascatering 14 years ago
- 20 to make
- Serves 4
Juicy grilled pork chops with a succulent sauce made of fresh cherries - hello summer! This sauce would also be wonderful with roasted duck legs. I served cubed sweet potatoes roasted with butter and sage on the side. Read more A simple arugula salad would be lovely too. Sorry about the photo quality - testing out the latest iphone! See less
Ingredients
- 4 bone-in thick cut pork chops shopping list
- kosher salt and freshly ground black pepper shopping list
- 1 tablespoon chopped fresh sage (or rosemary) shopping list
- 3 tablespoons olive oil shopping list
- Cherry-Balsamic Sauce: shopping list
- 3 tablespoons unsalted butter shopping list
- 1 large shallot, sliced shopping list
- 1 teaspoon granulated sugar shopping list
- 1/2 lb. fresh Bing cherries, halved and pitted shopping list
- 1/2 cup cherry balsamic vinegar (reg works too, just be sure it's best quality) shopping list
How to make it
- Directions: Rub pork with salt, pepper, olive oil and sage. Grill pork chops over a charcoal fire for about 20 minutes or until a thermometer registers 155F (it will still be slightly pink). Set aside, loosley tented with foil, and let rest for 10 minutes.
- While pork is resting, begin the cherry & balsamic sauce:
- Add butter to a skillet over medium-high heat. When melted, stir in the shallots, sprinkle with sugar and cook until they begin to caramelize. Add the cherries and balsamic and increase heat to high. Cook another minute or so to reduce the balsamic (it’ll get a little thicker).
- To serve, drizzle the cherry and balsamic mixture over the pork chops and serve immediately.
The Rating
Reviewed by 1 people-
this recipe is amazing and has great plate presentation. I am recommending it for the Founders dinner in the Spring.
caram3lpr1nc3ss
in Blitzburgh loved it
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" It was excellent "