Black Cherry Balsamic Glazed Chops

Black Cherry Balsamic Glazed Chops


½ c black cherry preserves
½ c red wine
¼ c Kingston Black Cherry Balsamic Vinegar
2 tsp chopped fresh rosemary
1 Tbsp Kingston bold Extra Virgin Olive Oil
(Cerasuola, Leccino, Mission, Nevadillo Blanco or Picual)
½ tsp ground pepper
1 tsp sea salt
4 center cut thick Pork chops

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Cooking Time : 30 min Servings : 4
Products needed:
Black Cherry Balsamic Vinegar
Use one of the following:
Picholine EVOO 2015 - Australia
Pendolino (Australia)


With mortar and pestle, crush salt and pepper and press into chops. Set aside.

Whisk together preserves, wine, vinegar and rosemary in small saucepan. Bring to a boil over medium heat. Reduce heat and simmer until reduced by half, approximately 15 minutes, stirring occasionally.

Heat skillet over medium-high heat. Add oil and brown chops, approximately 2 minutes per side.
Reduce temperature to medium; spoon black cherry glaze on top of each chop. Cover and cook 10 to 12 minutes or until internal temperature reaches 150°F. to 155 degrees, turning after 6 minutes. Serve, drizzling glaze over chops.
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