Grilled Pork Chops with Marinated Cherries
Boneless pork chops seared on a grill or grill pan until reaching safe internal temperature, topped with balsamic-marinated fresh cherries halved and tossed in vinegar with salt and pepper. Finished with fresh parsley. Quick weeknight protein with bright, tangy fruit.
Ingredients
Instructions
- 1
Combine balsamic vinegar in a small bowl, season with salt and pepper.
- 2
Pit cherries and cut into halves, add to bowl with vinegar, toss to coat, and marinate at least 30 minutes.
- 3
Heat grill or grill pan to medium-high.
- 4
Pat pork chops dry with paper towels, brush all over with olive oil, and season with salt and pepper.
- 5
Grill pork chops 3-4 minutes per side until cooked to 145°F on an instant read thermometer.
- 6
Serve pork chops topped with cherry mixture and garnished with parsley.
Tips
Use an instant-read thermometer to ensure pork reaches 145°F for food safety.
Marinating cherries ahead lets flavors develop; prepare the vinegar mixture while cherries marinate.
Good to Know
Refrigerate marinated cherries up to 2 days in airtight container. Store cooked pork separately; consume within 3 days.
Marinate cherries up to 8 hours ahead. Prepare pork chops (pat dry, oil, season) up to 2 hours before grilling.
Serve immediately after grilling while pork is hot. Spoon cherry mixture over chops just before plating.
Common Mistakes
Do not skip patting pork chops dry to avoid excess moisture preventing proper searing.
Do not marinate cherries longer than advised to avoid over-softening.
Do not grill past 145°F internal temperature to avoid dry, overcooked pork.
Substitutions
increases grill time slightly