We don’t eat much pork in our house because unless in comes in the form of Eastern North Carolina BBQ, I’m just not interested but this pork chops with honey and cherries recipe surely changed my mind. As my next recipe in the Paula Deen Challenge, I think this one will be around to stay though it is drastically modified both in technique and ingredients. Her original recipe called for blackberries, wine and lots of butter but none the less, it was delicious. I love the contrast of the sweet cherries with the tart balsamic vinegar and the salty pork chops. It’s a keeper for sure.

Pork Chops with Honey and Cherries

Modified from The Deen Family Cookbook

4 1 inch thick bone in local, free range pork chops

House Seasoning, to taste

2 tbsp grapeseed oil

2 cups pitted cherries

1/4 cup balsamic vinegar

1 tbsp honey

1 tbsp smart balance (or any butter substitute)

1/2 tsp dried thyme

pinch of salt

Preheat the oven to 400* and heat a large skillet to medium to medium high heat. While the pans heats, season the pork chops liberally with the house seasoning. Add the oil to the pan and then add the pork chops. Cook for about 3 minutes on each side until nice and golden brown. Remove the pork chops from the pan and add them to an oven safe dish. Cover with foil and roast for about 10 minutes, until juices run clear. Meanwhile in the pan you cooked the chops in, add in the cherries, vinegar, honey, butter substitute, thyme and salt. Reduce the heat to low and stir often. Once the pork chops are done, remove them from the pan and top with the honey and cherries sauce.

Be sure to visit the Paula Deen Challenge post to see a full list of all of the recipes I have modified so far!

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