Recipe by jonesies
Cherries add a nice tartness to the pork chops in this recipe. Easy to fix, but can be elegantly served. This recipe serves 2, however certainly can be doubled, etc.
Top Review by AQueen
Nice twist to boring old pork chops. I used dried bing cherries. I added a little more than called for. I would be sure and saute the onions until VERY tender so that they incorporate into the sauce well. I added some cornstarch slurry to thicken it up every so slightly. It wasn't the prettiest sauce I have ever seen but it's visual appeal does not detract from it's wonderful flavor at all.
5/27/11 - Made them again. I added a little quick-mixing flour to the onions, prior to adding the chicken broth. I cooked the onions for about five minutes and chopped most of the cherries up into a small dice. Much more visually appealing and thickened up on it's own. Still REALLY yummy.
- 2 boneless pork loin chops, 1 inch thick
- 2 tablespoons vegetable oil
- 1⁄2 cup onion, chopped
- 1 cup reduced-sodium chicken broth
- 1⁄3 cup dried tart cherry
- 2 tablespoons orange marmalade
- 1 tablespoon balsamic vinegar
- red pepper flakes, to taste
Directions See How It's Made
- Season pork chops with some salt and pepper to your liking. Heat oil in a large skillet on high heat. Add pork chops; 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 broth is reduced by half.
- Reduce heat. Add pork chops to pan, cook 5 to 6 minutes, or until done. (cook pork chops longer on lower heat if thicker of have bone in them) Internal temperature should be 160 degrees. Add more chicken broth if needed.
- Serve pork chops with cherry sauce spooned over them.