Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Becky Courchesne
Recipe by Cooking Light August 2006

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Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

370 calories; calories from fat 17%; fat 6.8g; saturated fat 2.4g; mono fat 3.1g; poly fat 0.7g; protein 25.1g; carbohydrates 52.3g; cholesterol 62mg; iron 0.9mg; sodium 342mg; calcium 25mg.
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