domestic experiments,  Recipes


This weekend there was a cherry festival in Marostica, Italy. It wasn’t what most would consider a true festival as there were only a few vendors selling fresh cherries and baked items featuring cherries. Even with not a lot going on Marostica is a well-known town for its living chess events and medieval castle and surroundings.

Here is the meal I made with all the cherries I bought. This pork chop dish is a crowd pleaser. I hope you enjoy!

Grilled Pork Loin Chops with Balsamic Thyme Cherries
Serves: 4 servings

4 large center loin pork chops
1 clove minced garlic
Salt and pepper to season
For the Balsamic Thyme Cherries
2 cups fresh pitted cherries, quartered
¼ cup balsamic reduction
salt and pepper to season
1 clove very finely minced garlic
1 tsp chopped fresh thyme
1 or 2 tbsp honey (optional, but I always use it)

Season the pork chops with salt and pepper ad rub the outside of the chops with the minced garlic.
Grill the chops until fully cooked. A meat thermometer should read 160 degrees F when testing the chops at the center.

Add cherries and thyme and balsamic reduction to a pan. Bring to a simmer. Let it set for about 30 min before serving over the grilled pork chops.

Self proclaimed foodie who enjoys going on edible adventures. Sharing my love of Booze, sexy things, food, photography and travel.

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