Prep 10 mins
Cook 15 mins
This was a variation on a Cranberry Pork Chop recipe that I got from a "Very Best Baby" promo magazine. (No, it's not baby food. No worries.) I didn't have some of their ingredients, so this is what I came up with instead. My husband doesn't like the fruit/meat combo, but he said the sauce wasn't too fruity on the meat. (It was a little too fruity on the rice we had with it, though.) Hope you like it!
- 4 boneless pork loin chops
- 2 teaspoons olive oil
- 1 small onion, chopped
- 1 (12 ounce) can apple juice concentrate, thawed
- 3⁄4 cup fresh cherries, pitted (optional)
- 2 large garlic cloves, minced
- 1 teaspoon lemon pepper (or black pepper)
- 1 tablespoon salt
- 1 tablespoon basil
- Season pork with salt and pepper.
- Heat oil in large, nonstick skillet over medium-high heat.
- Add pork chops and onion; cook pork quickly on both sides until browned.
- Add apple juice concentrate, garlic, and basil and cook, stirring occasionally, for aobut 2 minutes.
- Spread cherries over pork chops and reduce heat to low.
- Cover and cook for 5 minutes or until pork is no longer pink in the center.