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 minutes, 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 defrosted 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 it’s Saturday night!
- 4 boneless loin pork chops (about 1 inch thick)
- kosher salt and black pepper
- 1 tablespoon olive oil
- 1 shallot minced
- 1 (12 ounce) bag 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 dairy free, cut into 8 small pieces
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 the 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 minced shallot and cook for 1 minute. Add the cherries (along 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.
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