Pork Chops With Cherry Sauce
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 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
- 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.
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Reviews
-
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.<br/><br/>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.
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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.
RECIPE SUBMITTED BY
I am lucky enough to be "living the good life". I have the most wonderful husband and two terrific teenage daughters. We reside in Central Pennsylvania where we have the luck of having four full seasons. Between my husband and myself, we have two full time jobs, three businesses and one part time job. We are very busy, but try to take it easy when we can and enjoy the wonderful life we have been blessed with. Future plans include moving to an inherited 45 acre farm in a beautiful valley surrounded by mountains. This will occur if and when our DD's leave the nest. We love to travel and have enjoyed seeing all of North America and a large portion of the United States together.
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I love most foods. My only dislikes are green peppers and coffee...weird, huh? Been trying to eat and cook healthier for the children and to help control DH's high cholesterol.
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