In a large bowl mix together the olive oil, 1 tsp salt, and 1/2 tsp pepper.
Pat the pork chops dry with paper towels then place the chops in the bowl with the seasoning and flip around to coat.
Heat a pan over medium-high heat until very hot.
When the pan is hot add the chops to the pan and cook without moving them until well browned, about 3 minutes.
Flip the chops over and place a lid on the pan. Cook for 3 more minutes or until the chops have an internal temperature of about 135°F. Transfer the chops to a plate and loosely cover with foil, set aside.
Keep the pan over medium-high heat and add the cherries. Cook, while stirring, until the cherries begin releasing their juices, about 5 minutes.
Stir in the balsamic vinegar, and water then scrape the bottom of the pan with a wooden spoon to release any stuck on bits.
Bring the liquid in the pan to a boil then reduce heat to medium-low.
Add the butter to the sauce and stir until butter is melted and well incorporated. Simmer, stirring often, until thickened, about 10 minutes.
Stir in the lemon juice then season the sauce with salt & pepper to taste
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