Pork Chops With Cherry Sauce

Total Time
Prep 5 mins
Cook 25 mins

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Serve pork chops with cherry sauce spooned over them.
Most Helpful

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.

AQueen May 27, 2011

This was FABULOUS!! I made it with thawed frozen cherries and that's the only change I made. I used just a tiny bit of red pepper to suit my own taste. What a great way to make the same old boring loin chops taste really good and still keep the calories low. THANKS!

Granmama March 17, 2008

Very pretty presentation; elegant enough for guests. The balsamic vinegar, marmalade, and cherries melded into a lovely, well-balanced sauce. It was simple to make. I did feel the sauce needed some thickening, however. After removing the pork chops when step 3 was completed, I mixed a scant 2 tsps. corn starch into 1 Tbs. chicken broth and simmered for 2 minutes. Perfect sauce.

dipper January 19, 2008