French-Cut Pork Chops with Cherry Balsamic Glaze
Pan-seared French-cut pork chops finished in the oven and served with a sweet-tart cherry balsamic glaze and crispy smashed potatoes.
Serving ideas
Pair the cherry-balsamic pork chops and smashed potatoes with steamed green beans or a simple green salad. Serve the glaze alongside so each person can add it to taste.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. French-cut pork chops, balsamic vinegar and sweet cherries form the base of this recipe.
- A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
- A defined yield. The card makes 2 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Oven-safe skillet
- Saucepan
- Sheet pan
- Instant-read thermometer
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Weigh at the stated stage. The card identifies raw, cooked, dry, or edible weights for potato. Cooking changes water weight, so use the stated form when measuring.
- Prepare before you start. Measure French-cut pork chops, balsamic vinegar and sweet cherries and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
French-Cut Pork Chops with Cherry Balsamic Glaze
Ingredients
Equipment
Method
- Heat the oven to 425°F. Season the chops with the salt, pepper and garlic powder.
- Simmer cherries, balsamic, honey and water for 20–30 minutes, stirring, until thickened. Add water if needed to prevent scorching.
- Boil potatoes for 15–20 minutes until tender. Drain, smash and coat with 9 g oil; roast for 20–25 minutes until crisp.
- Heat the remaining 13.5 g oil in an oven-safe skillet. Sear chops for 2–3 minutes per side, then transfer to the oven until the center reaches 145°F. Rest for 3 minutes. Thickness determines the final cooking time.
- Serve each chop with half the glaze and potatoes. Scatter scallions over the potatoes.
Nutrition
Notes
- Frozen cherries work well.
- Use olive oil instead of ghee for a dairy-free version.
- Cook pork to a minimum internal temperature of 145°F, followed by a 3-minute rest.
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
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