Pan-Seared Pork Chops with Cherry-Balsamic Pan Sauce (25-Minute)
Crisp golden crust gives way to tender, juicy pork, topped with a glossy sauce studded with tart-sweet cherries and a hit of balsamic for bright acidity. The sauce reduces right in the skillet, picking up the browned bits for rich depth while fresh herbs lift the finish.
Use bone-in or boneless pork chops depending on preference; bone-in gives slightly more flavor and stays juicier, while boneless cooks a bit faster. If fresh cherries are out of season, frozen pitted cherries work well—no thawing required. For a gluten-free version, swap the flour for cornstarch in the light dusting and in the sauce slurry. A splash of red wine or a teaspoon of Dijon mustard can deepen the sauce if you like bolder flavors.
Serve this as a weeknight main with simple sides that soak up the sauce—mashed potatoes, buttered egg noodles, or roasted root vegetables are all good matches. The dish also makes a nice centerpiece for weekend company; make the sauce a little ahead and gently rewarm before finishing the chops. Leftovers keep well refrigerated for 2 days and reheat gently in a skillet to preserve the crust.
How to Make It
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1
Pat the pork chops dry and season both sides with salt and black pepper.
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2
Lightly dredge each chop in flour, shaking off excess.
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3
Heat a large skillet over medium-high heat and add olive oil. When shimmering, add pork chops and sear until deep golden, 3–4 minutes per side for 2 cm (¾ inch) thick chops; adjust time for thicker chops. Transfer chops to a plate and tent with foil.
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4
Reduce heat to medium and add 1 tbsp butter to the skillet. Add finely chopped shallot and cook, stirring, until softened, 1–2 minutes. Add minced garlic and fresh thyme and cook 30 seconds until fragrant.
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5
Add cherries, balsamic vinegar, chicken stock, and honey to the skillet, scraping up browned bits from the bottom. Bring to a gentle simmer and cook 3–4 minutes to reduce slightly.
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6
Whisk cornstarch with cold water until smooth and stir into the sauce. Simmer 1–2 minutes until the sauce is glossy and slightly thickened.
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7
Return pork chops to the skillet and spoon sauce over them. Cook 1–2 minutes more to reheat and finish cooking (internal temperature 63°C/145°F). Remove from heat and stir in remaining 1 tbsp butter to enrich the sauce.
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8
Plate the pork chops, spoon extra cherry-balsamic sauce over top, and sprinkle with chopped parsley. Serve immediately.
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