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.

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