Balsamic Cherry Pork Chops


  • 4 (6 oz) Pork chops, bone-in
  • 2 T + 2 t The Olive Grove’s Grapeseed Oil
  • 1/4 C Yellow onion, finely chopped
  • 2 cloves Garlic, finely chopped
  • 1/4 C The Olive Grove’s Black Cherry Balsamic Vinegar
  • 3 C Cherries, frozen, chopped
  • 1/4 C Chicken broth
  • 3 T Cold butter, cut into cubes
  • 1/2 t Salt, plus extra to taste
  • 1/2 t Freshly ground black pepper, plus extra to taste


Heat 2T of oil in a large skillet over medium. Add onion and garlic; cook, stirring for 2 minutes. Stir in vinegar; cook for 30 seconds. Add cherries and broth. Cook over high heat until liquid is thick and slightly syrupy, 5 to 7 minutes. Whisk in butter, 1/2t salt and 1/2t pepper. Transfer half of glaze to a separate bowl. Coat chops with remaining oil and season with salt and pepper. Brush chops with cherry glaze. Preheat grill to high and grill chops for 5 minutes per side or until cooked through. Let chops sit for 5 minutes.  Coat chops with any remaining glaze, and serve.

Makes 4 servings.