I think pork is really having its moment right now. Not sure why, but especially when using all natural, preservative free pork - it truly is the other white meat.

These pork chops are no exception.

Boneless and thick, their flavor is enhanced by pounding them down to about an inch thickness.

The pounding serves to make them even more tender, and helps them grill even faster.

Marinated, and topped with a fresh cherry reduction, it’s literally the epitome of fresh.

Ingredients:

1 cup pitted and halved cherries

1/2 cup balsamic vinegar

1/2 cup apple juice

1/2 cup beef broth

4 large pork chops, pounded

fig balsamic dressing (I use cali olive oil)

Directions:

Preheat grill to high heat.

In a medium sauce pan add cherries, balsamic, apple juice, and broth.

Bring to a boil. Let simmer until reduced by half or more.

Add pounded pork chops to a large ziplock bag with balsamic dressing. Let marinate in fridge for minimum of 4 hours.

Grill pork until internal temp reaches 155. Flipping occasionally. Remove from grill and let rest for 10 minutes before slicing.

Once sliced, drizzle with cherry reduction and serve.