Black Cherry Balsamic Glazed Chops
Ingredients: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
|Cooking Time : 30 min||Servings : 4|
|Black Cherry Balsamic Vinegar|
|Use one of the following:||Picholine EVOO 2015 - Australia||Pendolino (Australia)|
DirectionsWith 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.