Cherry Glazed Pork Chop Recipe

Bring chops to room temperature

Remove pork chops from refrigerator 20–30 minutes before cooking so they cook evenly.

Season chops

Pat chops dry with paper towels. Season both sides evenly with kosher salt, black pepper, garlic powder, and smoked paprika (if using).

Sear pork chops

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add olive oil and heat until shimmering. Add pork chops, spacing them so they do not touch. Sear 3–4 minutes without moving until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes. Add the butter to the pan and tilt the pan, spooning butter over the chops for 30–45 seconds to baste.

Finish in oven (if thick) or continue on stovetop

If chops are thick (1–1.5 inches), transfer the skillet to a preheated 400°F (200°C) oven and roast 6–8 minutes until internal temperature reaches 140–145°F (60–63°C). If thin, reduce heat to medium and cook on stovetop 3–5 minutes, flipping once, until the same internal temperature is reached. Remove chops to a plate and tent loosely with foil to rest while you make the glaze (they will rise a few degrees while resting).

Prepare cherries

While chops rest (or during the last 3–5 minutes of cooking), place cherries, brown sugar, balsamic vinegar, soy sauce, chicken stock (or water), and lemon juice in a medium saucepan over medium heat.

Simmer and reduce

Bring mixture to a gentle boil, then reduce to a simmer. Cook, stirring occasionally, until cherries soften and the liquid reduces and thickens slightly, about 8–12 minutes. If using fresh rosemary or thyme, add it in the last 4 minutes of simmering to infuse flavor.

Mash or blend (optional)

For a smoother glaze, mash the cherries with a fork or potato masher right in the pan, or transfer half to a blender and pulse until smooth, then return to pan. For a chunkier glaze, leave cherries mostly whole.

Thicken glaze

Whisk the cornstarch with cold water to make a slurry. Slowly whisk the slurry into the simmering cherry mixture and cook 1–2 minutes until the glaze thickens to coat the back of a spoon. If glaze becomes too thick, stir in up to 1–2 tablespoons extra stock or water to reach desired consistency. Stir in the light corn syrup or honey for shine and adjust seasoning to taste (a pinch of salt or extra lemon juice if needed).

Finish

Remove and discard any rosemary sprigs (if used). Keep glaze warm over very low heat while plating.

Spoon a few tablespoons of warm cherry glaze onto each plate or a shallow serving platter.

Place rested pork chops on top of the glaze. Spoon additional glaze over each chop, letting some run onto the plate.

Garnish with chopped parsley and a lemon wedge. Serve immediately alongside your choice of sides (mashed potatoes, roasted vegetables, or rice).