Pork Loin Chops with Pickled Balsamic Cherries Recipe | Abel & Cole

Pork Loin Chops with Pickled Balsamic Cherries

Cooking time
Serves2-2 people
Gluten-free diets

Short season cherries are here preserved in a sweet, herby vinegar and delicious served with our tender pork loin chops. You will have a few more servings of cherries at the end so try them with roasted lamb or with oozy brie on crusty bread.

Ingredients

  • FOR THE PICKLED CHERRIES
  • 125ml balsamic vinegar
  • 100g caster sugar
  • 5 thyme sprigs
  • 1 tsp fennel seeds
  • 1 tsp caraway seeds
  • 50ml cold water
  • ½ tsp salt
  • 250g cherries
  • Freshly ground black pepper
  • FOR THE PORK LOIN CHOPS
  • 2 Pork loin chops
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 50g butter
  • 2 thyme sprigs
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Method

1. To make the pickled balsamic cherries, put the balsamic vinegar. Sugar water, thyme sprigs, fennel seeds and caraway seeds into a medium pan. Add the salt and pepper and place on a medium heat and bring to a bubble. Set aside to allow the flavour to develop for a couple of hours if you can.
2. Pour the vinegar through a sieve into a jug then pour the strained vinegar back into a clean pan. Place on the heat and bring to a bubble. Add the cherries and simmer for 5 mins. You can pit the cherries before you add them to the pan if you prefer. Use a cherry pitter or push a chop stick through the cherry to push out the stone.
3. Lift the cherries out of the pan into a sterilised jar. Cook the liquid for a further 5 mins then pour the liquid over the cherries. Leave to cool.
4. To cook the pork chops, warm a large, heavy based frying pan on a medium-high heat for 2 mins. Rub the pork chops with salt and pepper. When the pan is warm, drizzle in 1 tbsp olive oil. Add the chops to the pan and cook for 5-6 mins.
5. Turn the chops over and fry for 4 mins. Add the butter and thyme sprigs to the pan. Cook for a further 2 mins, using a spoon to carefully baste the pork with the butter.
6. Transfer the chops to a warm plate, pouring over the butter and cover loosely with foil. Leave to rest for 5 mins.
7. Serve the chops a spoonful or two of the pickled cherries. This recipe will make more pickled cherries than you need for two chops. They will keep for 2 months in the sterilised jar. Also delicious with lamb or oozy brie.
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