 Cherries add a nice flavor to pork chops and have one of the highest levels of antioxidants compared to other fruits.
February 2008
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Recipe: Pork Chops With Orange Cherry Sauce
Easy, Pan-Fried Pork Chops With A Lip-Smacking Sauce
Dried cherries are delicious for snacking, and also make a wonderful ingredient in sauces. This easy recipe serves two.
Ingredients
- 2 boneless pork loin chops, about 1-inch thick
- Salt and freshly ground black pepper, to taste (use 1/4 teaspoon salt,
1/8 teaspoon pepper)
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 cup reduced-sodium chicken broth
- 1/3 to 1/2 cup dried tart cherries
- 2 tablespoons orange marmalade
- 1 tablespoon balsamic vinegar
- Dried red pepper flakes, to taste (use 1/8 teaspoon pepper)
- SERVE WITH: rice, green beans
Preparation
- Season pork chops with salt and pepper. Heat oil in a large skillet on high heat. Add pork shops; brown well, about 3 minutes per side. Remove to plate. Add onions to skillet; cook until tender, 3 to 5 minutes.
- Add chicken broth, dried cherries, orange marmalade, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until the broth is reduced by half. Reduce heat.
- Add pork chops to pan to heat through, 5 to 6 minutes. (Cook pork chops longer on lower heat, if they are very thick or if they have a bone in them.) The internal temperature of the pork should be about 160°F. Add chicken broth or water, if needed to continue cooking. Serve the pork chops on a bed of rice with the sauce sauce spooned over them.
Recipe © Cherry Marketing Institute. All rights reserved. Additional material
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