Pork Chops with Cherry Balsamic Sauce
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Tender, juicy, flavorful pork chops are roasted in the oven, or cooked in a sous vide, then finished off with a simple and delicious cherry balsamic sauce!
Since the almighty sous vide came into our life a year ago, one of our favorite things to do is grab various meats at the grocery store, then toss them in the sous vide with a combination of herbs and spices. Four to eight hours later, dinner is ready!
There’s no recipe involved, no real measuring, just a super easy way to get dinner on the table and try something new!
Earlier this summer, I grabbed a bag of fresh cherries at the grocery store while they were still in season. That same day, I picked up some pork loin chops to cook in the sous vide for dinner.
I tossed them with a combination of ingredients, similar to those used on this Chipotle Apple Sous Vide Pork Loin, then set the sous vide and left the chops to slow cook all day.
Before serving the pork chops that evening, I thought about that bag of cherries and decided to make a sauce to go on top of the pork chops.
The sauce was so delicious that I made it two more times in the next two weeks, and I actually wrote down and measured ingredients so that I could make it again for the blog!
As I mentioned before, when I first made the recipe, I used fresh cherries, but by now, fresh cherries are harder to find, so I grabbed a bag of frozen cherries to try them out.
Both the fresh and the frozen cherries make a delicious sauce, so if fresh cherries aren’t in season, not to worry, frozen will work just fine!
Ingredients
- 4-6 pork loin chops (app. 1.5-2 lbs total)
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp chipotle powder
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 3 cloves garlic (crushed)
- 3 tbsp balsamic vinegar (divided)
- 2 tbsp honey (divided)
- 1 tbsp coconut oil (melted)
- 4-6 sprigs fresh rosemary (divided)
- 2 cups cherries (pitted – fresh or frozen)
- ½ cup water or broth
For the oven roasting method, preheat the oven to 425°F. Place the pork loin chops in a shallow baking dish. Sprinkle with the salt, black pepper, chipotle powder, ground cloves, ground nutmeg and crushed garlic.
Drizzle with 1 tbsp balsamic vinegar, 1 tbsp honey and 1 tbsp coconut oil, rub everything into the pork chops. Place 4 sprigs of fresh rosemary on top of the pork chops.
Roast the pork chops in the oven for 15-20 minutes.
Remove from the oven and let rest for 5 minutes before serving.
For the sous vide method, heat the water in the sous vide to 134°F. Toss the pork chops with the salt, black pepper, chipotle powder, ground cloves, ground nutmeg, crushed garlic, 1 tbsp balsamic vinegar, 1 tbsp honey and 1 tbsp coconut oil. Place each pork chop in a ziplock bag with 1 sprig of rosemary and seal.
Since I don’t have a fancy vacuum sealer, I simply use the “water displacement method” of placing the airtight sealed bag with the sliders in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed.
Place the pork chops in the sous vide for 4-8 hours.
Remove the pork chops from the ziplock bags and sear in a cast iron skillet for 30-60 seconds per side before serving.
For the cherry balsamic sauce, place the cherries in a small sauce pan, add 2 tbsp balsamic vinegar, 1 tbsp honey and ½ cup water or broth, if I’m using the sous vide method, I use the liquid from the bags that the pork chops have cooked in. Add 2 rosemary sprigs and bring to a rapid simmer. Reduce heat to low and continue to simmer for 10-15 minutes.
Pour the sauce over the pork chops and serve.
This recipe is easy to make, whether you cook the pork chops in a sous vide or roast them in the oven, you can prepare the cherry sauce while they cook and have an impressive dinner on the table, that actually took very little time and effort to make!
If you’re looking for more delicious sous vide recipe, check out these 5 favorites!
- Korean BBQ Short Ribs
- Sous Vide Sliders
- Steak Crostini
- Chipotle Apple Pork Loin
- Italian Flank Steak with Roasted Cherry Tomatoes
Pork Chops with Cherry Balsamic Sauce
Ingredients
- 6 pork loin chops, app. 1.5-2 lbs total
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp chipotle powder
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 3 cloves garlic, crushed
- 3 tbsp balsamic vinegar, divided
- 2 tbsp honey, divided
- 1 tbsp coconut oil, melted
- 4-6 sprigs fresh rosemary, divided
- 2 cups cherries, pitted – fresh or frozen
- ½ cup water or broth
Instructions
Oven Roasting Method
- Preheat the oven to 425°F.
- Place the pork loin chops in a shallow baking dish.
- Sprinkle with the salt, black pepper, chipotle powder, ground cloves, ground nutmeg and crushed garlic.
- Drizzle with 1 tbsp balsamic vinegar, 1 tbsp honey and 1 tbsp coconut oil, rub everything into the pork chops.
- Place 4 sprigs of fresh rosemary on top of the pork chops.
- Roast the pork chops in the oven for 15-20 minutes.
- Remove from the oven and let rest for 5 minutes before serving.
Sous Vide Method
- Heat the water in the sous vide to 134°F.
- Toss the pork chops with the salt, black pepper, chipotle powder, ground cloves, ground nutmeg, crushed garlic, 1 tbsp balsamic vinegar, 1 tbsp honey and 1 tbsp coconut oil.
- Place each pork chop in a ziplock bag with 1 sprig of rosemary and seal.
- Since I don’t have a fancy vacuum sealer, I simply use the “water displacement method” of placing the airtight sealed bag with the sliders in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed.
- Place the pork chops in the sous vide for 4-8 hours.
- Remove the pork chops from the ziplock bags and sear in a cast iron skillet for 30-60 seconds per side before serving.
Cherry Balsamic Sauce
- Place the cherries in a small sauce pan, add 2 tbsp balsamic vinegar, 1 tbsp honey and ½ cup water or broth, if I’m using the sous vide method, I use the liquid from the bags that the pork chops have cooked in.
- Add 2 rosemary sprigs and bring to a rapid simmer.
- Reduce heat to low and continue to simmer for 10-15 minutes.
- Pour the sauce over the pork chops and serve.
Nutrition Facts
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