Pork Chops with Cherry Preserves Sauce

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

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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.

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.

Note:

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.

Becky Courchesne,

August 2006