Cherry-Balsamic Glazed Pork Chops

Tender, juicy pork chops roasted in the oven or cooked sous vide, finished with a simple, flavorful cherry balsamic sauce.

When a sous vide entered our kitchen a while back, it changed the way we cook pork. It’s now common to pick up a few cuts at the store, season them simply, and let the sous vide work its magic for several hours. The result is reliably tender, evenly cooked meat with minimal effort.

One summer evening I bought a bag of fresh cherries and some pork loin chops. I seasoned the chops with warm spices and savory aromatics, set the sous vide, and let them slow-cook throughout the day. Just before serving, I turned those cherries into a balsamic sauce to spoon over the finished chops. The sauce was so good I made it several times afterward and finally measured everything so the recipe could be shared.

This recipe works with fresh or frozen pitted cherries; both make a delicious, glossy sauce. You can roast the chops in the oven or cook them sous vide — both methods give excellent results. The cherry balsamic sauce comes together while the pork cooks, so you end up with a dinner that looks impressive but takes little hands-on time.

Pork Chops with Cherry Balsamic Sauce

Summary: Juicy pork loin chops seasoned with warm spices and rosemary, roasted or cooked sous vide, then topped with a simple cherry and balsamic glaze.

Servings: 4–6 pork chops (about 1.5–2 lbs total)

Prep Time: 20 minutes • Cook Time: 15–20 minutes (oven) or 4–8 hours (sous vide) • Total Time: 20 minutes–8 hours depending on method

Author: Whitney Bond

Ingredients

• 4–6 pork loin chops (approx. 1.5–2 lbs total)
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp chipotle powder
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 3 cloves garlic, crushed
• 3 tbsp balsamic vinegar, divided
• 2 tbsp honey, divided
• 1 tbsp coconut oil, melted
• 4–6 sprigs fresh rosemary, divided
• 2 cups cherries, pitted (fresh or frozen)
• 1/2 cup water or broth (or reserved sous vide juices)

Oven Roasting Method

1. Preheat the oven to 425°F (220°C).
2. Arrange the pork chops in a shallow baking dish. Season evenly with salt, black pepper, chipotle powder, ground cloves, ground nutmeg, and crushed garlic.
3. Drizzle with 1 tablespoon balsamic vinegar, 1 tablespoon honey, and 1 tablespoon melted coconut oil. Rub the seasoning and liquids over the chops so they’re well coated.
4. Top the chops with 4 sprigs of fresh rosemary.
5. Roast for 15–20 minutes, until the chops reach your desired doneness. Remove from the oven and let rest for 5 minutes before serving.

Sous Vide Method

1. Heat the sous vide water bath to 134°F (56.5°C).
2. Toss the pork chops with salt, black pepper, chipotle powder, ground cloves, ground nutmeg, crushed garlic, 1 tablespoon balsamic vinegar, 1 tablespoon honey, and 1 tablespoon melted coconut oil.
3. Place each chop in a zip-top bag with one sprig of rosemary. Use a vacuum sealer if you have one; otherwise use the water-displacement method to remove air and seal the bag.
4. Cook in the sous vide for 4–8 hours. When finished, remove the chops from the bags and briefly sear in a hot cast iron skillet for 30–60 seconds per side to develop color.

Cherry Balsamic Sauce

1. Place the pitted cherries in a small saucepan. Add 2 tablespoons balsamic vinegar, 1 tablespoon honey, and 1/2 cup water or broth. If you used the sous vide method, you can use the cooking liquid from the bags in place of water for extra flavor.
2. Add two sprigs of rosemary and bring the mixture to a rapid simmer over medium-high heat.
3. Reduce the heat to low and simmer gently for 10–15 minutes, until the cherries have softened and the sauce has thickened slightly.
4. Spoon the warm cherry balsamic sauce over the rested pork chops and serve immediately.

Notes and Tips

• Fresh cherries provide a bright flavor when in season; frozen cherries work well year-round and keep the sauce just as delicious.
• Adjust the chipotle powder to taste if you prefer less heat. The warm spices (cloves and nutmeg) complement the cherries for a balanced sweet-savory profile.
• The sous vide method gives consistent tenderness and allows hands-off cooking, while the oven method is faster when you need dinner the same evening.
• Leftover sauce can be refrigerated in a sealed container for 3–4 days and reheated gently.

This recipe is an easy way to elevate simple pork chops into a special meal. Whether you choose the convenience of sous vide or the speed of the oven, the cherry balsamic sauce is a quick finishing touch that adds flavor and a glossy, restaurant-style presentation.