Pork Chops with Ginger-Cherry Sauce

Lee Harrelson

Use any variety of fruit preserves if you don't have cherry on hand. Serve with egg noodles tossed with chopped fresh parsley.

Yield: 4 servings (serving size: 1 pork chop and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 26%
  • Fat: 7.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1g
  • Protein: 23.5g
  • Carbohydrate: 26.8g
  • Fiber: 0.1g
  • Cholesterol: 67mg
  • Iron: 1mg
  • Sodium: 453mg
  • Calcium: 19mg

Ingredients

  • 1 teaspoon dark sesame oil
  • 4 (4-ounce) center-cut boneless pork chops, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup cherry preserves
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 1 teaspoon seasoned rice vinegar

Preparation

  1. Heat oil in a nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper; add to pan. Cook 4 minutes on each side; remove pork from pan.
  2. Combine preserves and remaining ingredients in a small bowl. Add preserves mixture to pan; reduce heat, and cook 2 minutes or until slightly thickened, stirring constantly. Return pork to pan; cook 2 minutes or until thoroughly heated.
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