In a small bowl mix together the garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Pat the chops dry with paper towels then place chops on a dish. Drizzle chops with the oil and rub the oil all over the chops. Sprinkle the chops all over with the seasoning mix and set aside.
Heat a pan over medium-high heat until very hot. When the pan is hot add the chops 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 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 cherries begin releasing their juices, about 5 minutes. Stir in the lemon juice, lemon zest, balsamic vinegar, and water and scrape the bottom of the pan with a wooden spoon to release any stuck on bits. Bring 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.
Season sauce with salt & pepper to taste then pour over the pork chops and serve.
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