Pork Chops with Cherry Sauce
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Thick-cut ,boneless pork chops topped with a tart and sweet cherry pan sauce made with cherry preserves, thyme, orange juice and white wine vinegar. This is the delicious family meal, and perfect for company as well!
This delicious meals comes together in about 30 minutes, all within a single skillet. Serve with Mashed Potatoes, Classic Rice Pilaf, or Roasted Brussels Sprouts and Squash with Dried Cranberries.
Recipe ingredients
- Thick-cut, boneless pork chops that are about 3/4-inch thick, but thinner would also work, that are seasoned with salt, pepper, and thyme leaves then seared in olive oil.
- A garlic clove that is minced mixed with orange juice, white wine vinegar (yep, that’s a typo), cherry preserves, and finished with butter creates the delicious pan sauce.
How to make pork chops with cherry preserves sauce:
Mix the salt, pepper, and thyme leaves together in a small bowl. Rub evenly over the pork chops.
Heat the olive oil in a nonstick skillet over medium-high heat. Add the pork chops and cook for 8 to 9 minutes, flip and continue cooking on the second side.
Cook until the internal temperature on a digital thermometer reaches 140 degrees. Remove from pan and place on a plate covered with aluminum foil. (They will continue cooking when removed from the pan)
Add the garlic to the skillet, cook for 60 seconds or until fragrant.
Deglaze the skillet with the orange juice, scraping up all the browned bits from the pan.
Stir in the vinegar and cherry preserves. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes, or until sauce reaches desired consistency. Stir in butter to add a nice glossy sheen. Taste sauce and adjust seasoning if needed. (Sauce will thicken as it cools).
Spoon some of the sauce onto a serving plate, top with a pork chop and garnish with a sprig of thyme.
If you do not overcook your pork chops, they will be tender and juicy!
I served mine with orzo tossed with butter and dried cherries, it was all I had in the pantry!
Recipe notes & tips:
- Make sure you scrape up the browned bits when you add the orange juice. They add a lot of flavor to your sauce.
- Feel free to substitute rosemary or your favorite herb.
- You may substitute 1/2 tablespoon of fresh thyme leaves for the dried if desired.
- Apricot preserves can be substituted for the cherry if you prefer.
- This cherry sauce would be delicious on chicken as well.
- Thinner pork chops will cook for less time.
Tools used to create this recipe:
- Enameled Skillet
- Wooden Turner for stirring ingredients and scraping the skillet.
- Silicone Spatula to flip the pork chops.
- Garlic Rocker & Cutting Board
- Kitchen Shears to trim the thyme
- Digital Meat Thermometer
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious pork chop recipes:
- Garlic Rosemary Pork Chops
- Pork Chops with Apple and Cider Sauce
- Skillet Pork Chops with Herb Gravy
- Stuffed Pork Chops
- Pork Chops with Pan Gravy
- Southwest Pork Chops with Sweet Corn Pan Sauce
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Enjoy!!
Pork Chops with Cherry Sauce
Equipment
- Skillet
Ingredients
- 1.5 pounds pork chops 4- boneless, thick-cut 6 to 8 ounces each
- 1 tablespoon dried thyme leaves
- 0.5 teaspoon sea salt
- .25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large clove garlic minced
- 4 tablespoons orange juice
- 2 tablespoons white wine vinegar or apple cider vinegar
- 0.5 cup cherry preserves I used Bonne Mamam
- 1 tablespoon cold butter
- 4 sprigs fresh thyme optional
Instructions
- Mix the salt, pepper, and thyme leaves together in a small bowl. Rub evenly over the pork chops.
- Heat the olive oil in a nonstick skillet over medium-high heat. Add the pork chops and cook for 8 to 9 minutes, flip and continue cooking on the second side.
- Cook until the internal temperature on a digital thermometer reaches 140 degrees. Remove from pan and place on a plate covered with aluminum foil. (They will continue cooking when removed from the pan)
- Add the garlic to the skillet, cook for 60 seconds or until fragrant.
- Deglaze the skillet with the orange juice, scraping up all the browned bits from the pan.
- Stir in the vinegar and cherry preserves. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes, or until sauce reaches desired consistency. Stir in butter to add a nice glossy sheen. Taste sauce and adjust seasoning if needed. (Sauce will thicken as it cools).
- Spoon some of the sauce onto a serving plate, top with a pork chop and garnish with a sprig of thyme.
Notes
- Make sure you scrape up the browned bits when you add the orange juice. They add a lot of flavor to your sauce.
- Feel free to substitute rosemary or your favorite herb.
- You may substitute 1/2 tablespoon of fresh thyme leaves for the dried if desired.
- Apricot preserves can be substituted for the cherry if you prefer.
- This cherry sauce would be delicious on chicken as well.
- Thinner pork chops will cook for less time. Start with 4 to 5 minutes per side for 4 ounce pork chops.
