Pork Chops With Cherry Sauce

Pork Chops With Cherry Sauce
Christopher Baker

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Serves 4
preparation
35
minutes
cooking
35
minutes

Ingredients

3
tablespoons
olive oil
2
shallots, thinly sliced
1
pound
cherries, pitted and roughly chopped
1/2
cup
low-sodium chicken broth
2
tablespoons
orange marmalade
1
tablespoon
balsamic vinegar
1/8
teaspoon
crushed red pepper
8
boneless pork chops, 1/2 inch thick
kosher salt and pepper

Directions

  1. Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the shallots and cook for 3 minutes.
  2. Stir in the cherries, broth, marmalade, vinegar, and red pepper. Simmer until the sauce thickens, 6 to 8 minutes.
  3. Heat the remaining oil in a large skillet over medium-high heat. Season the pork with 1 teaspoon salt and ¼ teaspoon pepper.
  4. In 2 batches, cook the chops until golden brown and cooked through, 2 to 3 minutes per side.
  5. Divide the chops among plates and top with the cherry sauce.
Celeste Shadbolt
April 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 42 %
  • Protein 46 g
  • Carbohydrate 22 g
  • Sugar 16 g
  • Fiber 2 g
  • Fat 23 g
  • Sat Fat 6 g
  • Sodium 598 mg
  • Cholesterol 126 mg
What does this mean? See Nutrition 101.

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