1.5poundspork chops4- boneless, thick-cut 6 to 8 ounces each
1tablespoondried thyme leaves
0.5teaspoonsea salt
.25teaspoonblack pepper
1tablespoonolive oil
1large clovegarlicminced
4tablespoonsorange juice
2tablespoonswhite wine vinegaror apple cider vinegar
0.5cupcherry preservesI used Bonne Mamam
1tablespooncold butter
4sprigsfresh thymeoptional
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.