Very easy and delicious. We substituted apricot preserves for cherry and it was very tasty. Will definitely be making this again!
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 370
- Calories from fat: 17%
- Fat: 6.8g
- Saturated fat: 2.4g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.7g
- Protein: 25.1g
- Carbohydrate: 52.3g
- Fiber: 0.0g
- Cholesterol: 62mg
- Iron: 0.9mg
- Sodium: 342mg
- Calcium: 25mg
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.
Pork Chops with Cherry Preserves Sauce Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Pork
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Brown Sugar Pork Chops with Peach Barbecue Sauce
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Pork Chops with Ginger-Cherry Sauce
Cooking Light
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