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.
- 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
- 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.
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.
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!
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.