Pork Chops with Cherry Sauce Recipe
- 1 tablespoon finely chopped shallot
- 1 teaspoon olive oil
- 1 cup fresh or frozen pitted dark sweet cherries, halved
- 1/3 cup ruby port wine
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon salt
- PORK CHOPS:
- 1 teaspoon coriander seeds, crushed
- 3/4 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bone-in pork loin chops (7 ounces each)
- 2 teaspoons olive oil
- 1. In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes.
- 2. Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce. Yield: 2 servings.
1 pork chop with 1/3 cup sauce equals 356 calories, 16 g fat (4 g saturated fat), 86 mg cholesterol, 509 mg sodium, 16 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1 fruit.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.