Perfectly grilled pork chops served with balsamic thyme cherries, made by simply marinating them in a balsamic vinegar reduction.
With the summer grilling season in full swing, I thought I’d share this simple recipe for Grilled Pork Loin Chops with Balsamic Thyme Cherries, a sweet and savory addition to grilled pork loin chops, especially since fresh cherries are now in season.
I like lots of freshly ground black pepper in this recipe. This dish is very nice served with a peppery red wine.
Originally published on July 6, 2009.
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- 4 large center loin pork chops
- 1 clove minced garlic
- Salt and pepper to season
- 2 cups fresh pitted cherries quartered
- 1/4 cup balsamic vinegar
- salt and pepper to season
- 1 clove very finely minced garlic
- 1 tsp chopped fresh thyme
- 1 or 2 tbsp honey optional, but I always use it
Season the pork chops with salt and pepper ad 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.
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