This recipe was originally published in the ‘2022 Local Food Guide for Michigan’
Cherries and pork chops sure are a winning combination — especially here in Traverse City, the cherry capital of the world! Sour or sweet cherries both make this dish delicious. Make sure you pick our local pride and store some cherries in the freezer for those winter nights. This recipe is a perfect combo of sweet ‘n tangy and made in one pan for easy cleanup!
INGREDIENTS
- 2 thick pork chops
- 1 shallot, chopped
- 1 cup sour cherries, pitted and chopped (sweet cherries also work with reduced sugar)
- 1-2 Tbsp brown sugar (adjust depending on tartness of cherries)
- 3/4 tsp thyme (increase if using fresh)
- 1/4 cup balsamic vinegar
- pinch of salt
- dash of black pepper
DIRECTIONS
Heat a heavy-duty pan on medium-high.
Season pork chops with salt and pepper. Sear chops. Start by standing them up on the fat cap, then brown all sides and remove chops from the pan.
In the same pan, cook shallots for 2 minutes. Stir in cherries and brown sugar, mashing cherries further with a spoon. Add balsamic vinegar, salt, pepper, and thyme, and stir.
Add pork chops back to pan and place in a 300° F oven. Cook for 10-15 minutes, checking temperature after 8 minutes, until medium rare, remove and let rest.
Serve pork chop with sauce on top and enjoy! Pairs well with a riesling or red wine.
Melissa Weirema is the co-owner of Up North Heritage Farm in Williamsburg, MI