Randy Mayor
Yield
4 servings (serving size: 1 pork chop and about 1/4 cup sauce)

You can use this versatile two-ingredient sauce over pork or chicken.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan, and keep warm.

Step 2

Add preserves, vinegar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan. Cook 30 seconds, scraping pan to loosen browned bits. Serve with pork. Garnish with chopped chives, if desired.

Chef's Notes

Becky Courchesne of Frog Hollow Farm uses her preserves as a basis for a simple pan sauce. You can slice a one-pound pork tenderloin into four medallions to use in place of the pork chops, or try the sauce over duck breast. Either way, this classic flavor combination makes good use of high-quality cherry preserves.

You May Like

Ratings & Reviews