TOTAL TIME: Prep: 15 min. Cook: 3 hours YIELD: 2 servings.
When I want to jump-start supper, I opt for these tender pork chops. The sweet and savory cherry sauce makes the recipe a keeper. Try serving it with wild rice pilaf. —Stephanie Ray, Naples, Florida
1/2 cup fresh or frozen pitted tart cherries, thawed
2 tablespoons chopped sweet onion
1 tablespoon honey
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 boneless pork loin chops (5 ounces each)
1 teaspoon cornstarch
1 teaspoon cold water
In a 1-1/2-qt. slow cooker, combine the first 5 ingredients; top with pork chops. Cover and cook on low until meat is tender, 3-4 hours.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.