Sweet Cherry Pork Chops Recipe

Sweet Cherry Pork Chops Recipe
Sweet Cherry Pork Chops Recipe photo by Taste of Home
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Sweet Cherry Pork Chops Recipe

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I make pork chops often, so I like to experiment with different ideas. I dreamed up this recipe using ingredients that I had on hand. The cherry-orange sauce makes these chops special enough for guests. -Shannon Mink, Columbus, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 4 boneless pork chops (3/4 inch thick and 4 ounces each)
  • 1 tablespoon canola oil
  • 1 cup orange juice
  • 3/4 cup pitted sweet cherries, halved
  • 2 green onions, sliced
  • 1/4 cup cherry preserves
  • 4 teaspoons cornstarch
  • 3 tablespoons cold water
  • Hot cooked rice

Directions

In a large skillet, brown pork chops in oil on both sides; drain. Add the orange juice, cherries and onions to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until a thermometer reads 145°. Remove chops and keep warm.
Stir preserves into pan juices. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and rice. Yield: 4 servings.
Originally published as Sweet Cherry Pork Chops in Taste of Home April/May 2003, p27

Nutritional Facts

1 each: 291 calories, 10g fat (3g saturated fat), 55mg cholesterol, 33mg sodium, 27g carbohydrate (22g sugars, 1g fiber), 22g protein.

  • 4 boneless pork chops (3/4 inch thick and 4 ounces each)
  • 1 tablespoon canola oil
  • 1 cup orange juice
  • 3/4 cup pitted sweet cherries, halved
  • 2 green onions, sliced
  • 1/4 cup cherry preserves
  • 4 teaspoons cornstarch
  • 3 tablespoons cold water
  • Hot cooked rice
  1. In a large skillet, brown pork chops in oil on both sides; drain. Add the orange juice, cherries and onions to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until a thermometer reads 145°. Remove chops and keep warm.
  2. Stir preserves into pan juices. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and rice. Yield: 4 servings.
Originally published as Sweet Cherry Pork Chops in Taste of Home April/May 2003, p27

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