Cherries add a nice flavor to pork chops and have one of the highest levels of antioxidants compared to other fruits.

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February 2008

Product Reviews / Main Nibbles / Meat & Poultry

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.

• 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

1. 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.
2. 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.
3. 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 Lifestyle Direct, Inc. All rights reserved. Other images are the copyright of their respective owners.