Pork Chops with Cherry Sauce
Cherries add flavor to pork chops.
- 2 boneless pork loin chops, about 1-inch thick
- 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
- 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.
Yield: 2 servings
Nutrition Facts per serving: 444 cal., 22 g total fat (4 g sat. fat), 36
g carbo., 67 mg chol., 26 g pro., 2 g fiber, 628 mg sodium. Daily RDA values: 25%
vit. A, 8% vit. C, 4% calcium, 10% iron.
Reprinted with permission from
the Cherry Marketing Institute.