📖 Instructions

1. Prepare the Pork Chops: Pat 4 boneless pork chops (about 1-inch thick) dry with paper towels. This helps them get a nice sear. Season generously with salt, freshly ground black pepper, and a pinch of garlic powder. Don’t skimp on the seasoning; it’s crucial for flavor!
2. Sear the Pork Chops: Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Once the oil is shimmering (but not smoking!), carefully place the pork chops in the skillet, ensuring they aren’t overcrowded. Sear for 3-4 minutes per side, until nicely browned and cooked through. The internal temperature should reach 145°F (63°C). Use a meat thermometer to be sure; no one wants dry, overcooked pork!
3. Rest the Pork Chops: Remove the pork chops from the skillet and set aside on a plate. Tent loosely with foil to keep them warm and let them rest for at least 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat. While the pork chops are resting, start the cherry reduction sauce.
4. Make the Cherry Reduction Sauce: In the same skillet (don’t wipe it clean!), add 1 tablespoon of butter. Let it melt over medium heat. Add 1/2 cup of finely chopped shallots and cook until softened and translucent, about 3-5 minutes. Shallots have a milder flavor than onions and work beautifully in this sauce. If you don't have shallots, a finely diced sweet onion will do in a pinch. But I recommend shallots!
5. Add the Wine and Cherry Juice: Pour in 1/2 cup of dry red wine (such as Pinot Noir or Merlot) and 1 cup of cherry juice (not cherry syrup!). Increase the heat to medium-high and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet; those bits are flavor gold!
6. Reduce the Sauce: Let the sauce simmer gently for about 10-12 minutes, or until it has reduced by about half and thickened slightly. The sauce should be able to coat the back of a spoon. Keep a close eye on it, as it can easily burn if the heat is too high.
7. Add the Cherries and Balsamic Vinegar: Stir in 1 cup of pitted and halved fresh or frozen cherries (if using frozen, no need to thaw), 1 tablespoon of balsamic vinegar, and 1 teaspoon of brown sugar (or honey). Simmer for another 2-3 minutes, or until the cherries are heated through and the sauce is glossy.
8. Finish the Sauce: Remove the skillet from the heat. Stir in 1 tablespoon of cold butter to enrich the sauce and give it a beautiful sheen. Season with salt and pepper to taste. Give it a taste and adjust seasonings as needed. A pinch of cayenne pepper can add a lovely hint of heat!
9. Serve: Spoon the cherry reduction sauce over the rested pork chops. Garnish with fresh thyme sprigs or chopped parsley, if desired. Serve immediately. This dish is fantastic with roasted vegetables, mashed potatoes, or a simple green salad.