Pork Chops with Cherry Sauce

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Ingredients:

  • 2 boneless pork loin chops, about 1-inch thick
  • Salt and freshly ground black pepper, to taste (used 1/4 teaspoon salt, 1/8 teaspoon pepper)
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 cup reduced sodium chicken broth
  • 1/3 to 1/2 cup dried tart cherries
  • 2 tablespoons orange marmalade
  • 1 tablespoon balsamic vinegar
  • Dried red pepper flakes, to taste

 
Directions:

  1. Season pork chops with salt and pepper.
  2. Heat oil in a large skillet on high heat. Add pork shops; brown well, about 3 minutes per side. Remove to a plate.
  3. Add onions to skillet; cook until tender, 3 to 5 minutes. Add chicken broth, dried cherries, orange marmalade, vinegar and red pepper flakes.
  4. Bring to a boil; boil rapidly on medium heat until broth is reduced by half. Reduce heat.
  5. Add pork chops to pan to heat through, 5 to 6 minutes. (Cook pork chops longer on lower heat, if pork chops are very thick or if they have a bone in them.) Internal temperature of the pork should be about 160 degrees.
  6. Add chicken broth or water, if needed. Serve pork chops with cherry sauce spooned over them.
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