Grandma’s Cherry Glazed Pork Chops
A Sweet & Savory Vintage Springtime Supper
Every spring, my grandmother would pull out her old casserole dish and make these tender cherry-glazed pork chops for Sunday dinner. The smell of savory pork mingling with sweet tart cherries drifting through the kitchen felt like the true start of warm weather. It was one of those wonderfully simple meals built from pantry staples, yet somehow it tasted special every single time.
This old-fashioned baked pork chop recipe uses only a handful of ingredients, but the result is pure comfort food nostalgia: juicy oven-baked chops nestled in a glossy cherry sauce with just the right balance of sweetness and tang.
Serve these comforting pork chops over buttered egg noodles, fluffy mashed potatoes, or steamed rice to soak up every drop of the delicious sauce.
Oven Baked Cherry Glazed Pork Chops
Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
4 bone-in pork chops
1 can cherry pie filling or canned tart cherries
2 tablespoons brown sugar
Optional Seasonings
Salt and black pepper, to taste
1 teaspoon garlic powder
1 tablespoon butter
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a baking dish or casserole dish.
Arrange the pork chops in the baking dish in a single layer. Season lightly with salt, pepper, and garlic powder if desired.
Spoon the cherries and syrup evenly over the pork chops. Sprinkle the brown sugar across the top.
Cover loosely with foil and bake for 30 minutes.
Remove the foil and continue baking for another 15 minutes, or until the pork chops are tender and cooked through and the cherry sauce has thickened slightly.
Let rest for a few minutes before serving. Spoon extra cherry sauce over the chops when plating.
Serving Suggestions
These sweet and savory pork chops pair beautifully with:
Buttered egg noodles
Creamy mashed potatoes
Roasted baby potatoes
White rice
Steamed green beans
Roasted asparagus
A crisp garden salad with vinaigrette
For drinks, try a light-bodied Pinot Noir or a dry rosé to complement the fruity glaze and savory pork.
Grandma’s Kitchen Tip
If you prefer a more tangy flavor, use canned tart cherries instead of pie filling and add an extra spoonful of brown sugar to balance the sauce. The leftovers taste even better the next day after the flavors have had time to meld together.
