Gluten Free Pork Chops with Cherry Balsamic Sauce Recipe

by Carol Kicinski on September 24, 2012

Post image for Gluten Free Pork Chops with Cherry Balsamic Sauce Recipe You must know by now what a huge fan I am of fancy schmancy gluten free recipes that are easy peasy. This lovely pork chop recipe certainly fits that bill.

With nothing more “gourmet” than some fresh thyme and balsamic vinegar, and about 15 minute, I turned boneless pork chops (which happened to be on sale) into a dinner-party-worthy dish.

Normally I brine my pork chops but when I don’t have time for that or just plain forget, I turn to my second favorite way of preparing them – I sear them quickly on top of the stove and then finish them off in the oven. This ensures a moist, evenly cooked pork chop.

What makes these pork chops fancy schmancy is the sauce; deep burgundy colored, rich, and just sweet enough, this sauce is A-Ma-Zing! And it couldn’t be easier! As soon as the chops are done, just sauté up a little shallot, toss in a bag of de-frosted frozen sweet cherries, a few springs of thyme and a dash of balsamic. Once it is reduced, you stir in some cold butter, in that classic French-sauce-making-manner and that is it.

Seriously simply. Seriously sensational. I am talking feed-this-to-your-in-laws-and-impress-them sensational.

Just cuz it is Wednesday doesn’t mean you can’t eat like its Saturday night!

Gluten Free Pork Chops with Cherry Balsamic Sauce

Gluten Free Pork Chops with Cherry Balsamic Sauce Recipe

Ingredients

4 boneless, loin pork chops (about 1 inch thick)
kosher salt and black pepper
1 tablespoon olive oil
1 shallot mince
One 12 ounce bag of frozen sweet cherries, defrosted
2 tablespoons balsamic vinegar
4 sprigs of fresh thyme
2 tablespoons cold butter (use dairy free butter substitute or omit for dary free), cut into 8 small pieces

Directions

Preheat oven to 375 degrees. Let pork chops sit at room temperature for a few minutes to take the chill off. Season both sides generously with salt and pepper.

Heat a large skillet with an oven proof handle over medium-high heat. Add the oil and heat until shimmering. Add the pork chops and sear for about 1 minute per side. Cover the skillet loosely with foil and place the skillet into the preheated oven and cook he chops for 7 – 8 minutes. They should feel firm to the touch but not hard. Remove from oven, place the chops on a serving dish and cover with foil.

Pour off all but 1 tablespoon of the fat, return the pan to medium-high heat, add the mined shallot and cook for 1 minute. Add the cherries (alnog with any juices in the bag), the balsamic, and the thyme sprigs. Bring to a boil and continue to cook, stirring often until the liquid has reduced to a glaze, about 3 minutes. Remove the thyme sprigs and stir in the cold butter until melted.

Serve the sauce over the pork chops.
 

Servings:

A gluten free recipe that serves 4.

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Categories:    Main Dishes

{ 15 comments… read them below or add one }

Sophie September 25, 2012 at 10:36 am

What a truly appetizing recipe! I love pork chops & I love this tasty & special cherry balsamic sauce: that sauce must adds tons of fresh flavours to those tasty pork chops: double yum!!!

Reply

Carol Kicinski September 25, 2012 at 2:49 pm

Thanks Sophie! The flavor combo works really well.

Reply

Pamela G September 25, 2012 at 1:40 pm

Do you think that I could get away with using dried cherries? I have some that I’d like to use, but because they’re dried, do you think they’d be too leathery? (They don’t have sugar added)

Reply

Carol Kicinski September 25, 2012 at 2:47 pm

Hi Pamela,
I think they would be fine. You might soak them for about 10 – 15 minutes in some water first and that should keep them from being too tough or leathery.
Good luck!
Carol

Reply

Beth @ Tasty Yummies September 25, 2012 at 2:30 pm

This looks amazing! That sauce is making my mouth water just looking at the photos! Yum!!

Reply

Carol Kicinski September 25, 2012 at 2:45 pm

Thank you Beth – it is very tasty :)

Reply

InTolerant Chef October 1, 2012 at 6:02 pm

I agree totally, you should eat like Saturday night EVERY Wednesday night! This sounds wonderful indeed, yummo!

Reply

Carol Kicinski October 2, 2012 at 6:29 pm

Thank you so much!

Reply

Douglas October 9, 2012 at 1:50 pm

My mouth is watering…I will be spreading the word on Twitter (@healthhabits)

Reply

Carol Kicinski October 10, 2012 at 10:14 am

Aww, thanks Douglas!

Reply

Rob February 11, 2013 at 8:01 pm

I don’t see the recipe for the sauce. Please add

Reply

Carol Kicinski February 13, 2013 at 3:01 pm

It is all one recipe and it is there – it is a simple pan sauce. Enjoy!

Reply

Carol Kicinski February 26, 2013 at 1:22 pm

Oops Rob, sorry. For some reason it was there and then not. I have corrected it. Thanks for bringing this to my attention!

Reply

Rochelle February 23, 2013 at 10:30 am

Rob is right…. There are not any instructions for the cherry balsamic reduction sauce. It does sound lovely, but not being an experienced cook, I don’t want to try making itbwithout the instructions.

Reply

Carol Kicinski February 26, 2013 at 1:22 pm

Thanks Rochelle, I fixed it! Sorry about that.

Reply

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