Cherry Pork Chops

These Cherry Pork Chops are tender and juicy, coated in a sweet and tangy cherry sauce I absolutely love. It is one of my family’s favorite dinners and it comes together in just 30 minutes with simple ingredients like soy sauce, garlic, butter, and a few seasonings.

You know by now we are a sweet tooth family, and this summer’s cherry season has had me making all kinds of treats, from cherry amaretto tiramisu to cherry pie filling that we have been adding to almost everything. I still had a stash of cherries in the freezer from those dessert days, and one night I thought, why not turn them into dinner? Pork with cherries sounded too good to pass up, and let me tell you, this cherry pork chops recipe is now a keeper in my house.

Pork chops are one of the leanest and healthiest meats I can make for my family, but that also means they can dry out if I am not careful. Since they have less fat, I make sure not to overcook them and sometimes use a tenderizer to break up the muscle fibers before cooking. This dish is so easy and comes together in minutes, and the best part is I can cook it all in one pan without turning on the oven. I like to add a simple spice rub of salt, pepper, and my favorite herbs before searing so the flavor runs all the way through each juicy bite.

Why you will love this recipe 

• That sweet and tangy sauce you will want to spoon over everything: The pork chops cook up tender and juicy, and the cherry sauce adds the right balance of sweetness and tang.
• Perfect for a busy night: It is quick enough for a weeknight dinner yet still the kind of dish I love serving when friends or family are over.
• Uses simple ingredients already in the kitchen: Fresh or frozen cherries, garlic, soy sauce, butter, and a few herbs come together for big flavor without an extra trip to the store.
• All in one pan from start to finish: Everything cooks together so the flavors blend perfectly, and I love that clean-up is quick and easy.

What you will need

• Boneless pork chops: I like using boneless chops because they cook quickly and stay tender.
• Thawed frozen cherries: I use frozen cherries, but fresh pitted cherries work just as well.
• Lime juice: I always use fresh lime juice for the best flavor in the sauce.
• Balsamic vinegar: I love balsamic here, but red wine or apple cider vinegar with a little sugar also works.
• Soy sauce: I go for low-sodium soy sauce so the sauce is not too salty.
• Garlic cloves: I mince fresh garlic to give the sauce a savory depth.
• Brown sugar: Light or dark brown sugar both work to add sweetness.
• Unsalted butter: I use unsalted butter, but if I only have salted, I skip adding extra salt.
• Seasonings: I season with kosher salt and freshly ground black pepper to taste.

How to make

1. Prep and sear: I season the pork chops with salt and pepper, then heat a cast iron skillet or any large skillet over medium-high heat until it is hot. Once the butter melts, I add the pork chops and sear them on medium heat for three to four minutes per side until they are golden brown, then remove the meat and set it aside.

2. Make the cherry sauce: I add the brown sugar to the same skillet and stir with a wooden spoon until it dissolves, which takes about one to two minutes. Then, I add the garlic and cherries, cooking for another minute while stirring occasionally.

3. Add the liquids: I pour in the soy sauce, balsamic vinegar, and lime juice, letting them mix with the other ingredients in the skillet. I give everything a good stir so the flavors start blending together.

4. Add the chops: I place the pork chops back in the pan and let them simmer for a few minutes, spooning the cherries over the top until the internal temperature reaches 145°F on an instant-read thermometer. Then, I transfer the chops to a plate, cover them with aluminum foil, and let them rest for five minutes before serving.

Expert tip

Let chops warm first

I like to take the pork chops out of the fridge about fifteen minutes before I start cooking. Letting them sit on the counter gives the meat a chance to come closer to room temperature, which helps them cook evenly from edge to center. It is a simple step, but I promise it will help you getting tender and juicy pork.

More tips to consider:

• The thicker the pork chops, the better. I aim for about one and a half inches thick so they are easier to cook without drying out.
• Bone-in pork chops have fat around the bone that helps keep the meat juicy. The bone also gives some protection from overcooking.
• I like to brine the pork chops because it keeps the meat moist and adds great flavor. Even a short brine makes a difference.
• I make sure not to overcook pork chops since they cook quickly. I aim for 145 to 160°F and then let them rest.
• I always rest the meat for about five minutes after cooking. I cover it loosely with foil so the juices stay inside.

Recipe variations:

• Spicy cherry glaze: I stir in 1 teaspoon of red pepper flakes to the cherry sauce for a gentle heat that balances the sweetness. It gives the dish a little extra personality.
• Herb garden twist: I add 1 tablespoon of fresh chopped thyme or rosemary to the sauce. The fresh herbs make it smell amazing as it cooks.
• Garlic lovers dream: I double the garlic to 4 cloves for a deeper savory taste. It blends beautifully with the sweet cherries.
• Citrus splash: I swap the lime juice for 3 tablespoons of fresh orange juice. It gives the sauce a bright and fresh flavor.
• Wine kissed sauce: I pour in 1/4 cup of red wine while the sauce simmers. It adds a rich depth that pairs perfectly with the pork.

Serving suggestions

I love serving these cherry pork chops with something fresh on the side, and my creamy tomato salad is always a favorite in my house. The juicy tomatoes and creamy dressing balance the rich cherry sauce perfectly, and if I want to make it a heartier meal, I add a scoop of my coconut rice recipe to absorb all the extra sauce.

For dessert, I like to keep the fruit theme going with my best homemade apple pie filling tucked into a warm homemade apple pie. It is a sweet way to round out the meal and makes the table smell amazing as everyone sits down to eat.

How to store leftovers:

• Store: Once the pork chops have cooled to room temperature, I wrap them in foil and place them in a zipper bag or airtight container in the fridge. We usually eat them within four days.
• Freeze: If we are not going to eat them soon, I freeze them for up to three months.
• Thaw: I thaw frozen pork chops overnight in the fridge so they reheat evenly.
• Reheat: To warm them up, I microwave for about one minute or heat them in a skillet for a few minutes until hot.

Frequently asked questions

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