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Pork Chops with Cherry Sauce

 Pork Chops with Cherry Sauce
Enjoy the rich flavor of this dish, which delivers .88 mg of thiamin! The spice rub also works well on lamb or beef. —Kendra Doss, Kansas City, Missouri
2 ServingsPrep/Total Time: 25 min.


  • 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
  • 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


  • 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.
  • 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.
Nutritional Facts: 1 pork chop with 1/3 cup sauce equals 356 calories,

2 of 2

Pork Chops with Cherry Sauce (continued)

Nutritional Facts: 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.