Return from Door County with a bounty of cherries? Try this pork chop recipe topped with a balsamic thyme cherry sauce.
Grilled Pork Chops with Balsamic Thyme Cherries
1 clove minced garlic
Salt and pepper to season
For the Balsamic Thyme Cherries:
2 cups fresh pitted cherries, quartered
¼ cup balsamic vinegar
salt and pepper to season
1 clove very finely minced garlic
1 tsp chopped fresh thyme
1 or 2 Tbs. honey
- Season the pork chops with salt and pepper and rub the outside of the chops with the minced garlic.
- Grill the chops until fully cooked. A meat thermometer should read 160 degrees F when testing the chops at the center.
- Simmer the balsamic vinegar over medium heat until it is reduced to a syrupy consistency.
- Set aside to cool or immerse bottom of the pan in cold water to cool down the reduction. Toss in the other ingredients and allow to stand for about an hour or more before serving over the grilled pork chops.