Recipe

Pork Chops With Cherries Recipe

Add Step-by-Step Photos	Alchemywunderkid / All my dishes 1 year, 5 months ago So it's 95º out as the sun slowly sets. Fine, no oven. But I'm having my pork chops. A delicious addition to the long line of pork and fruit dishes. Serve with some potato salad and some spring shoots. Prep:60m Cook:25m Servings:2	Alchemywund
	latespring skillet pork weeknight

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Ingredients

2 1"-thick bone-in pork chops, trimmed of excess fat

1/2 cup fresh cherries (pitted and halved, then half of the cherries finely diced)

1/2 medium red onion frenched

1/2 cup water or broth (if you've got it... I didn't)

1 Tbsp balsamic vinegar

3 sprigs fresh thyme

olive oil

Directions

Season each pork chops with salt pepper, break two sprigs of thyme in half and place 2 halves into the meaty part of each pork chop, then drizzle olive oil over the chops, pressing lightly with the backside of your tongs.

Flip chops and repeat seasoning on the other side.

Cover chops and let sit at room temperature for about an hour.

Prep onions and cherries.

Heat olive oil in heavy skillet over high heat.

Discard thyme sprigs from chops and place in skillet to sear, about 3 minutes per side or until nicely browned.

Remove chops from skillet to warm plate and cover with foil.

Pour off excess fat & oil from skillet and add onions.

Sauté onions until they start to color, then season lightly with salt and pepper.

Add cherries to skillet, reduce heat slightly, season lightly with salt and toss thoroughly, sauté mixture until a bit of juice comes out of the cherries.

Pour in enough water to cover the skillet to about a 1/4" and then add and vinegar and a large thyme sprig, bring to boil, then reduce heat to simmer.

Return chops to skillet and cover, flipping the chops occasionally until they are done (about 10 minutes).

Remove chops from skillet, cover, and let rest.

Further reduce sauce if necessary adjust seasonings, then pour over the chops.

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