Pork Chops in Cherry Sauce

By ginasheppard

This is for 2 (I would only double the sauce ingredients for 4 or 6 chops; triple for 8-12)

Ingredients

• 2 Pork loin chops, about 1 inch thick
• 2 T. vegetable oil
• 1/2 C. chopped onion
• 1 C. reduced sodium chicken broth
• 1/2 C. dried tart cherries
• 2 T. orange marmalade
• 1 T. balsamic vinegar
• Dried red pepper flakes, to taste

Preparation

Step 1

1. Season pork chops with salt & pepper. 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 on lower heat, if chops are very thick or if they have a bone in them.) Internal temp. 160 degrees. Add more chicken broth, if needed.

4. Serve pork chops w/cherry sauce spooned over them.