Grilled Pork Chops with Cherry-Balsamic Sauce
This pork chop recipe is easy enough for a weeknight meal and elegant enough for a dinner party. The sauce is delicious – a zesty demi-glace with the added tartness of cherries and sweetness of balsamic glaze.
Demi-glace is a rich brown sauce that’s that is used frequently in French cooking. It’s fairly labour intensive so I never make my own from scratch. Fortunately many butchers make their own version (you can normally find it in their freezer section). I always keep a few in portions of Demi-glace in my freezer to add additional flavour to stews and soups and to serve with Sunday roast.
Grilled Pork Chops with Cherry Balsamic Sauce
- 1 tbsp olive oil
- 1 medium shallot diced
- 1 1/2 cups demi-glace
- 3/4 cup cherries (fresh or canned) pitted and halved
- 3 tbsp balsamic glaze
- 4 pork loin chops (bone-in)
- Bring pork chops to room temperature. Season on both sides with salt and pepper.
- Heat one side of a charcoal or gas grill and place the chops over the hottest part of the grill until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done. The amount of time will vary depending on the heat of the grill and the thickness of the chops. The pork is done when it’s just firm to the touch and when an instant-read thermometer registers 135 degrees in the thickest part of the chop. Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
- Heat oil in medium saucepan. Add shallots and sauté for a couple of minutes. Add cherries and demi-glace and bring to a light boil. Reduce to simmer and add balsamic glaze. Simmer for 2 minutes.
- Add pork chop to each plate, spoon a generous amount of sauce onto each pork chop. Enjoy!