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Pork Chops with Cherry Preserves Sauce

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.

Ingredients

  • Cooking spray
  • 4 (4-ounce) boneless loin pork chops
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 cup cherry preserves
  • 1 teaspoon balsamic vinegar
  • Chopped chives (optional)

Nutrition Information

  • calories 370
  • caloriesfromfat 17 %
  • fat 6.8 g
  • satfat 2.4 g
  • monofat 3.1 g
  • polyfat 0.7 g
  • protein 25.1 g
  • carbohydrate 52.3 g
  • fiber 0.0 g
  • cholesterol 62 mg
  • iron 0.9 mg
  • sodium 342 mg
  • calcium 25 mg

How to Make It

  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.

  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.

Cook'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.