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Home / Food and Wine Pairings / Pork chops with cherry balsamic glaze

Pork chops with cherry balsamic glaze

Chef, Lenny Redé
Wine Pairings:   Merlot

, 

A glaze of cherries and currants on these chops pairs nicely with a Washington state Merlot

 

Savvy match: The cherries and currants in the glaze of these pork chops play well with almost any red wine, but gentle, easy-going Merlot with its fruit flavors and supple tannin is a delightful pairing for this dish. There’s a lot of Merlot to choose from out there, and we’re partial to those from the Pacific Northwest; its among the best Washington wines.

Summer grilling isn’t just for steaks and burgers. Everyone loves barbecue ribs, but they can take all day. Pork chops grilled with a sweet balsamic cherry glaze is a perfect summer entrée that steps things up a notch. Fresh ripe cherries simmered in balsamic with currant jelly will make the glaze. 

Ingredients

For the pork chops:
  • 2 (1-inch-thick) bone-in pork rib chops
  • 2 teaspoons kosher salt
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon dry mustard
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  For the cherry glaze:
  • 2 teaspoons butter
  • 1/2 medium shallot, finely chopped
  • 1 cup fresh bing cherries, pitted and halved
  • 1/3 cup red wine
  • ½ teaspoon dry tarragon (1 teaspoon fresh)
  • 2 teaspoons red currant jelly
  • 2 teaspoons balsamic vinegar

Steps

1.

In a saucepan, melt butter and add the shallots, stir to soften, add red wine and bring to a simmer. Add the cherries and tarragon. Add the currant jelly and balsamic stirring to dissolve. Adjust seasoning if necessary. Remove from the heat. You can make the cherry glaze ahead of time and reheat when ready for dinner.

2.

Preheat the grill to 350 degrees F.

3.

Season pork chops with salt, pepper, mustard, and sage.

4.

Grill the chops for 7 minutes each side until the temperature registers 145 degrees F on an instant-read thermometer inserted into the thickest part of each chop, total about 14 minutes.

5.

Remove from grill and tent with foil.

6.

Serve on a platter topped with cherry balsamic glaze.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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