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MEL'S EASY KITCHEN

French-Cut Pork Chops with Cherry Balsamic Glaze

Pan-seared pork chops with a cherry balsamic glaze and crispy smashed potatoes. Includes measured ingredients and a step-by-step method.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 2 servings
Meal: Main Course
By: Melanie

Equipment

  • Oven-safe skillet
  • Saucepan
  • Sheet pan
  • Instant-read thermometer

Ingredients

  • 12 oz French-cut pork chops, raw edible meat and fat (bone excluded)
  • 1 2/3 tbsp extra-virgin olive oil approximate volume; 4.5 g per teaspoon
  • 150 g sweet cherries, pitted
  • 1 7/8 tbsp balsamic vinegar approximate volume; 16 g per tablespoon
  • 2 tsp honey (14 g)
  • 1/4 cup water approximate volume; 240 g per cup
  • 340 g potato, raw weight
  • 15 g scallions
  • 1.5 g garlic powder
  • 0.5 g ground black pepper
  • 1/3 tsp salt (2 g)

Instructions

  • 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 per serving

Calories: 634kcal | Carbohydrates: 51.3g | Protein: 39.1g | Fat: 30.3g | Fiber: 5.5g

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.
Nutrition: Ingredient-by-ingredient calculation checked October 27, 2026 using USDA data and the named product labels. Values are estimates per serving, include all measured oil, and exclude extra toppings. Brand substitutions and cooking losses can change the result.
The sauce and side quantities are a measured two-serving adaptation. Use two bone-in chops providing about 170 g raw edible meat and fat each; bone weight is excluded from nutrition. Use 13.5 g of the oil for searing and 9 g for the potatoes.
Storage: 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.