Pork Chop Recipes
Pork Chops with Cherry Sauce
Cherries add flavor to pork chops.
Yield: 2 servings
Ingredients
- 2 (1 inch thick) boneless pork loin chops
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 cup reduced sodium chicken broth
- 1/3 to 1/2 cup dried Montmorency tart cherries
- 2 tablespoons orange marmalade
- 1 tablespoon balsamic vinegar
- Dried red pepper flakes, to taste
Instructions
- Season pork chops with salt and pepper. Heat oil in a large skillet on high heat. Add pork shops; brown well, about 3 minutes per side.
- Remove to plate. Add onions to skillet; cook until tender, 3 to 5 minutes.
- Add chicken broth, dried cherries, orange marmalade, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half.
- Reduce heat. Add pork chops to pan to heat through, 5 to 6 minutes. (Cook pork chops longer on lower heat, if pork chops are very thick or if they have a bone in them.) Internal temperature of the pork should be about 160 degrees F. Add chicken broth or water, if needed.
- Serve pork chops with cherry sauce spooned over them.
Nutrition
Per serving: 444 cal., 22g total fat (4g sat. fat), 36g carbo., 67mg chol., 26g pro., 2g fiber, 628mg sodium. Daily RDA values: 25% vit. A, 8% vit. C, 4% calcium, 10% iron
Attribution
Recipe and photo used with permission from:
Cherry Marketing Institute