Grilled Pork Chops with a Strawberry Jam Glaze #SundaySupper

Psst: This post is sponsored by Gallo Family Vineyards and Sunday Supper LLC. All opinions are my own.

This week, the #SundaySupper team is all about grilling. And why not? We’re at the height of both summer and grilling season. I know a lot of people like to enjoy a cold beer while they’re working the grill, but me? I’m much more of a wine girl. I generally prefer crisp white wines during the warmer months, like Gallo’s Sweet White Blend, with one exception: if I’m cooking with a full-bodied red, like a Merlot, I want a glass of that red with my dinner, too.

Grilled Pork Chops with a Strawberry Jam Glaze

These grilled pork chops are double-trouble when it comes to Merlot. Not only is there wine in the marinade itself, but I also used my strawberry red wine jam in there. The wine really brings out the fruity flavor of the jam-based marinade, and the combination is a great accent for the pork. Serve the pork chops with a glass of Merlot and you’ve got a trifecta on your hands!

Enjoy these pork chops with some grilled veggies as a nice at-home dinner date for two, or double the recipe and invite some friends over for a cookout. Either way, you can’t go wrong. And as a bonus, you won’t be stuck cooking in a hot, stuffy kitchen.

Gallo Family Vineyards

This week, #SundaySupper is being sponsored by Gallo Family Vineyards, and we’re all about grilling. Check out their grilling recipe ideas and their wine & BBQ pairing suggestions - my mouth is watering for sure! Find your favorite Gallo wines near you using their store locator (and don’t forget to use their $1 off coupon), and connect with them on Facebook, Twitter, Instagram and YouTube.


Grilled Pork Chops with a Strawberry Jam Glaze

Grilled Pork Chops with a Strawberry Jam Glaze

Prep Time: 40 minutes

Cook Time: 15 minutes

Yield: Serves 2

Grilled Pork Chops with a Strawberry Jam Glaze

Strawberry jam adds a bit of sweetness and depth to a wine-balsamic vinegar marinade for grilled pork chops. Serve with your favorite grilled vegetables and a whole grain salad.


  • 1/2 cup dry red wine
  • 1/4 cup strawberry jam (I used this strawberry red wine jam )
  • 1/4 cup balsamic vinegar
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 pork chops


  1. Whisk together the wine, jam, balsamic, salt and pepper. Place the pork chops in a gallon plastic bag, and pour in the marinade. Seal the bag, squeezing out as much air as possible. Turn the bag over a few times, so that the pork is completely covered by the marinade.
  2. Allow the pork chops to rest at room temperature for 30 minutes to an hour.
  3. Preheat your grill to a medium heat. Grill the pork for about 6 minutes per side, or until a thermometer inserted into the center of a chop reads 145F. Allow to rest for 10 minutes before serving.

Check out all the other great recipes my fellow bloggers came up with!


Salads and Sides:

Main Dishes:


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Psst: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.  

Cherry Ginger Shrub

Cherry Ginger Shrub // Savvy Eats I may have gone a little overboard with the sweet cherries this year. When we went cherry picking on July 4th, we were told that we should pick as much as we’d want for the year that very day. Heavy rains the week before had caused all the Bings and some of the Rainiers to split, so the woman at the farm stand predicted that it would be the only weekend we could pick some good cherries. So of course, I did what any good canner does and panicked, thinking of all the potentially lost jars of jam and preserves, picking as many cherries as I could fit in my containers. I came away with nearly 19 pounds, most of which needed to be processed within 3 days or they would spoil. Cherry-Ginger-Shrub2 Uh, 19 pounds is a LOT of cherries. And probably way more than I ever needed for the year. Oops. So now my freezer is stocked full with cherries for smoothies, and my canning shelves are lined with cherry lime jam, cherry chipotle preserves and a sweet cherry butter. But possibly my favorite way that I preserved sweet cherries this year is this cherry ginger shrub. I first discovered the delight of cherry shrub at my favorite coffee shop. I was there for some work, and it felt too hot for coffee, even of the iced variety. So instead, I ordered the cherry shrub, a concoction of cherries, sugar and balsamic vinegar poured over sparkling water. It was so refreshing, in all its sweet-tart glory, and I was determined to make my own version at home. Cherry ginger shrub for a sweet-tart mocktail or cocktail // Savvy Eats I’ve been sipping this with sparkling water throughout the day, but it would also be great in a rum or bourbon cocktail. Either way, take a big glass of shrub outside to read in the sun a bit – it is my ultimate way to relax lately!

Cherry Ginger Shrub

Yield: About 2 1/2 cups

Cherry Ginger Shrub

I've been sipping this with sparkling water throughout the day, but it would also be great in a rum or bourbon cocktail. Either way, take a big glass of shrub outside to read in the sun a bit - it is my ultimate way to relax lately!

Adapted from Reclaiming Provincial.


  • 2 cups sweet cherries, pitted and halved
  • 1 1/2 cups granulated sugar
  • 4 teaspoons minced fresh ginger
  • 3/4 cup balsamic vinegar
  • 3/4 cup cider vinegar


  1. Stir the cherries and sugar together in a large bowl, and allow to rest at room temperature for 1 hour. Mash the cherries with a pastry cutter or the back of a fork to break up the fruit and help the berries release their juices.
  2. Cover with plastic wrap and refrigerate for 24 hours. Mash up the cherries again, to break them up as much as possible.
  3. Stir in the vinegars, and transfer the shrub to a big glass jar. Store at room temperature for 4-5 days, shaking the jar a bit each day. Strain the shrub through a fine mesh strainer or a piece of cheesecloth, and transfer to a clean jar. Refrigerate until ready to use.