As the Summer of 2020 is quickly drawing to a close, I know that many of us probably have hit “the cooking wall” during the ongoing COVID-19 Pandemic and it’s okay. We have to remind ourselves that everything does not have to perfect, as we are all looking for easier ways to prepare meals and break through the doldrums of being at home.
The one comfort I do find in my every day life can be found in my kitchen. Cooking has always served as my therapy in one form of another. With a little imagination, there is endless combination of proteins and produce that can grace your table. And if you like to eat seasonally, summer fruits like cherries, peaches and melon can take center stage in sweet and savory dishes.
This recipe is easy and only takes five ingredients and takes advantage of common pantry items like balsamic vinegar and olive oil. You can use bone in or boneless pork chops. I prefer bone in chops as they are less likely to dry out on the grill. Pork goes well with just about any type of fruit. Feel free to mix it up a little by using peaches, apples, blueberries, black berries or even strawberries, if you like.
1 tablespoon balsamic vinegar
1 1/2 cups of fresh cherries, pitted and cut in halves
4 bones pork chops
3 tablespoons of olive oil
2-3 tablespoons fresh parsley, finely chopped
Kosher salt, to taste
Ground black pepper, to taste
Preheat an outdoor grill or indoor grill pan to medium heat.
In a small bowl, add the balsamic vinegar and season with salt and pepper. Ass the cherries and toss to coat. Allow the cherries to stand at room temperature and marinate for at least 30 minutes.
Pat the pork chops dry with clean paper towels. Brush the pork chops all over with 2 tablespoons of olive oil. Season both sides with salt and pepper, to taste.
Place the pork chops on the grill and cook 3 to 4 minutes per side, until thoroughly cooked. Using an instant read thermometer inserted into each pork chop, the temperature of the meat should be 145 °F. If you are using bone-in pork chops, cook them for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145º F, as well.
Using tongs, remove the chops from the grill and place on serving platter, allowing them to rest for at least 5 minutes.
To serve, spoon the cherry mixture over the pork chops and garnish with parsley.
Fresh bing cherries were used for this recipe, but any variety of sweet cherry will also work in this dish. I find that a little bit of sweetness goes particularly well with pork dishes.
If you are only able to find sour cherries, it is recommended that you add one teaspoon of sugar to the sauce as it reduces. This dish tastes great with either fresh or frozen cherries, so use fresh if they are in season and if you are still craving this dish in the dead of winter, it is perfectly fine to use frozen cherries.
If you do not have any parsley on hand, herbs like thyme,rosemary or tarragon would work beautifully in this dish.
Also, you can substitute the pork with chicken thighs or boneless chicken breasts.
Alternatively, you can dredge the pork chops in seasoned flour and shallow pan fry until golden brown.
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