Balsamic Pork Chops with Cherry Sherry Sauce

by Megg

Some people get very excited about all things pork.  I’m not one of them.  Give me a juicy, tender pork chop, though, and I’m one happy girl!
Balsamic Pork Chops with Cherry Sherry Sauce
I love to marinate them in balsamic vinegar, as the sweet, rich flavor really enhances the meat, but sometimes I like the up the decadence factor another notch.  And if I can do so with a sauce that has a rhyming name, well, then what’s not to like?
Marinating ChopsMarinating Chops

I served up these chops with creamy polenta and balsamic Brussels sprouts (recipe for the sprouts coming soon!)  Oh, and by the way, get bone-in pork chops if you can.  They’ll end up way more flavorful and juicy!
Cooking Chops

 Balsamic Pork Chops with Cherry Sherry Sauce

Balsamic Pork Chops with Cherry Sherry Saucepork chops with cherry sauce
Recipe type: Entree
Serves: 4
Tender, juicy, balsamic pork chops topped with a rich and flavorful cherry-sherry sauce.
  • 4 bone-in, frenched pork chops, about an inch thick each
  • ⅓ cup balsamic vinegar
  • 1 sprig rosemary (about 5” long), de-stemmed and coarsely chopped
  • 1 ½ teaspoon dried thyme leaves
  • 1 clove garlic, finely minced
  • ¾ teaspoon ground black pepper
  • ½ teaspoon salt
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons unsalted butter, divided
  • 2 large shallots, thinly sliced
  • ⅔ cup dry sherry
  • ⅔ cup dried tart cherries
  1. Place the pork chops in a flat, non-reactive dish. In a small bowl, blend the balsamic vinegar, rosemary, thyme, garlic, pepper and salt. Add olive oil while whisking constantly. Pour the balsamic dressing over the pork chops, turning them to coat. Let marinate for 15-20 minutes.
  2. In a large, heavy skillet, melt 2 tablespoons of butter over medium heat. Remove pork chops from marinade, shaking off excess liquid and reserving the marinade for the sauce. Place the pork chops in the skillet without over-crowding, working in batches if needed.
  3. Sear the pork chops for about 3 minutes a side, or until nicely browned. Transfer the pork chops to a clean plate and set aside.
  4. Add shallots to skillet and sauté, stirring occasionally, until soft. Remove the skillet from the heat (if using cast iron or any pan that stays very hot, let rest for a minute before adding sherry to avoid flare ups). Slowly add the sherry, stirring to scrape up the browned bits. Return heat to medium low and stir in cherries and reserved balsamic marinade. Increase heat and bring the sauce to a gentle boil, stirring frequently.
  5. Return the pork chops to the skillet and cook over medium-high heat for 2-3 minutes a side, or until pork is cooked through. When the pork is done, transfer to a clean plate and tent with foil. Continue to cook sauce, stirring, until slightly thickened and cherries are soft. Season to taste with salt and pepper.
  6. Divide pork chops onto serving plates. Spoon sauce over the chops and serve immediately.


  • ping kay

    I love me a good pork chop as well! Balsamic vinegar sounds wonderful here. It sure looks wonderful!

    • Megg (PopArtichoke)

      Thanks Ping!  Hope the new year is treating you well!

  • Ellie@Fit for the Soul

    oh girlll~~~do you know that you used some of my favorite ingredients here?!! And I do love pork.  Yesterday I was at a Filipino church and they had the whoooooole pig, just like a luau (never experienced something like that in my life)!  Going back to the subject though, you are talented with your cooking, Megg!

    • Megg (PopArtichoke)

      That just means you have great taste, because these are some of my favorite ingredients too! ^_^  Thanks for your comment, Ellie! Hope you’re doing well!

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