Pork Chops with a Cherry, Balsamic & Mustard Reduction Recipe

I love a pork chop because it’s endlessly adaptable. Perfectly good on its own, but even better when you give it something interesting to play with. Lately I’ve been thinking a lot about sweet and savory pairings, and this one came together almost instinctively.

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I wanted a pairing that was intriguing and exciting so instead of the usual apples, I opted for cherries. Cooked down with whole grain mustard, a splash of balsamic, butter, and lemon, they turn into a glossy, punchy pan sauce that is sweet, sharp, and rich in all the right places.

There’s something about pork and fruit that just works. This is one of those combinations I’ll be coming back to, especially on nights when I want something comforting but still a little bit exciting.

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Pork Chops with Cherry, Mustard & Balsamic Glaze

(Serves 2)

Ingredients

Pork Chops

• 2 bone-in pork chops with a good fat cap

• Kosher salt

• Freshly cracked black pepper

• Olive oil or neutral oil

• 1 whole garlic clove, lightly crushed

• 1 sprig rosemary

Cherry Glaze

• Olive oil, if needed

• 1 cup cherries, pitted and halved (fresh or frozen)

• 2 tablespoons whole grain mustard

• ½ cup prosecco, white wine, or red wine
  (or water + a splash of balsamic vinegar)

• Balsamic vinegar, if using water

• Salt

• 1 knob cold butter

• Squeeze of lemon juice

Method

Pork Chops

1. Take the pork chops out of the fridge about 20–30 minutes before cooking.

2. Season generously with kosher salt on both sides and along the fat cap.
   Let sit for 5 minutes, then pat dry thoroughly.

3. Season generously with freshly cracked black pepper.

4. Heat a heavy, ovenproof pan over medium-high heat with a good slick of oil.

5. Stand the pork chops on their fat caps first and cook until the fat is deeply golden and rendered.

6. Lay the chops flat and sear the first side until golden. Flip, then lower the heat slightly.

7. Add the crushed garlic clove and rosemary sprig to the pan.
   Tilt the pan and spoon the fragrant fat over the pork for a minute or two.

8. Transfer the pan to a 350°F / 175°C oven and cook until just done, about 5–8 minutes, depending on thickness.

9. Remove the pork from the pan and let rest.
   Lift out the garlic and rosemary and set them aside to sit on top of the finished pork.

Cherry, Mustard & Balsamic Glaze

1. Place the same pan back on the stove over medium heat. Add a little olive oil if needed.

2. Add the cherries and cook until they soften and release their juices.

3. Stir in the whole grain mustard.

4. Deglaze the pan with prosecco, wine, or water plus a splash of balsamic vinegar, scraping up the pork bits.

5. Let the sauce simmer gently until reduced and glossy.

6. Season lightly with salt, then swirl in the cold butter until emulsified.

7. Finish with a squeeze of lemon juice.

To Serve

Spoon the cherry glaze over the rested pork chops and top each one with the reserved garlic clove and rosemary sprig.

Note

• You could substitute the cherries with different types of fruit, like figs or plums

• If the pan sauce is tasting too sour, feel free to add a sprinkle of sugar