Sage Pork Chops with Cherry Balsamic GlazeWine Pairings: Cabernet Sauvignon
- 1/2 cup balsamic vinegar
- 2 Tbsp olive oil
- 1 tsp dried sage
- 1/2 tsp black pepper
- 4 boneless center cut pork chops
- 12 oz cherries, pitted (can use frozen)
- 1 Tbsp balsamic vinegar
- 1/2 cup water
- 1 Tbsp honey
Combine the balsamic vinegar, olive oil, sage and pepper in a large gallon size zip lock bag. Add pork chops and marinate for 2 hours or overnight.
Turn broiler on low. Add pork chops to cast iron skillet or large baking sheet; ensuring they are spaced evenly apart and not touching. Broil on low for 10 minutes per side, if large pork chops, 7-8 minutes if smaller.
Meanwhile, in small sauce pan, add cherries, balsamic vinegar, water, and honey and bring to a boil. Reduce heat and let simmer until sauce reduces until almost all the liquid has been reduced.
To serve, add cherry balsamic glaze atop of pork chops.
Serves 4 / Recipe from www.withsaltandwit.com