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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!

A pork chop sitting on cherry sauce topped with thyme sprigs next to orzo pasta mixed with dried cherries.

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

Ingredients to make Pork Chops with Cherry Sauce.
  • 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.

Four pork chops on a plate sprinkled with salt, pepper, and thyme leaves.

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.

Four seasoned pork chops in a skillet.

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.

Minced garlic and oil in the skillet.

Deglaze the skillet with the orange juice, scraping up all the browned bits from the pan.

Orange Juice mixed with the garlic and oil in a skillet.

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).

Cherry preserves mixed into the orange juice and garlic mixture.

Spoon some of the sauce onto a serving plate, top with a pork chop and garnish with a sprig of thyme.

Pork Chops with Cherry Sauce, thyme, salad, and orzo pasta with dried cherries.

If you do not overcook your pork chops, they will be tender and juicy!

Cut Pork Chop topped with Cherry Sauce.

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:

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Enjoy!!

Pork Chops with Cherry Sauce topped with thyme sprigs.

Pork Chops with Cherry Sauce

Thick-cut, boneless pork chops topped with a tart and sweet cherry pan sauce made with cherry preserves, thyme, orange juice and vinegar.
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Course: Main Course
Cuisine: American
Keyword: pan seared boneless pork chops savory cherry sauce
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 363kcal
Author: Lisa Johnson

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.

Nutrition

Calories: 363kcal | Carbohydrates: 32g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 385mg | Potassium: 506mg | Fiber: 1g | Sugar: 22g | Vitamin A: 165IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 2mg

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