Sweet Cherry Pork Chops
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
Total TimePrep: 20 min. Cook: 15 min.
- 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
- 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.
Nutrition Facts1 each: 291 calories, 10g fat (3g saturated fat), 55mg cholesterol, 33mg sodium, 27g carbohydrate (22g sugars, 1g fiber), 22g protein.
Originally published as Sweet Cherry Pork Chops in Taste of Home April/May 2003