ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Chops with Cherry Sauce

Photo: Christopher Baker; Styling: Anna Last
Prep time 35 mins
Yield Makes 4 servings

Ingredients

  • 3 tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1 pound cherries, pitted and roughly chopped
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons orange marmalade
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon crushed red pepper flakes
  • 8 boneless pork chops, 1/2 inch thick
  • Kosher salt and pepper

Nutrition Information

  • calories 476
  • caloriesfromfat 42 %
  • protein 46 g
  • carbohydrate 22 g
  • sugars 16 g
  • fiber 2 g
  • fat 23 g
  • satfat 6 g
  • sodium 598 mg
  • cholesterol 126 mg

How to Make It

  1. Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the shallots and cook for 3 minutes. Stir in the cherries, broth, marmalade, vinegar, and red pepper. Simmer until the sauce thickens, 6 to 8 minutes.

    Season the pork with 1 teaspoon salt and 1/4 teaspoon pepper.

    Heat the remaining oil in a large skillet over medium-high heat. In 2 batches, cook the chops until golden brown and cooked through, 2 to 3 minutes per side.

    Divide among individual plates and top with the cherry sauce.